Use of NIR spectroscopy and 3D principal component analysis for particle size control of dried medicinal plants
2017
Valinger, Davor (Faculty of Food Technology and Biotechnology, Zagreb (Croatia). Department of Process Engineering) | Benković, Maja (Faculty of Food Technology and Biotechnology, Zagreb (Croatia). Department of Process Engineering) | Jurina, Tamara (Faculty of Food Technology and Biotechnology, Zagreb (Croatia). Department of Process Engineering) | Jurinjak-Tušek, Ana (Faculty of Food Technology and Biotechnology, Zagreb (Croatia). Department of Process Engineering) | Belščak-Cvitanović, Ana (Faculty of Food Technology and Biotechnology, Zagreb (Croatia). Department of Food Engineering) | Gajdoš-Kljusurić, Jasenka (Faculty of Food Technology and Biotechnology, Zagreb (Croatia). Department of Process Engineering) | Bauman, Ingrid (Faculty of Food Technology and Biotechnology, Zagreb (Croatia). Department of Process Engineering)
The regular or in-line measurement of particle size is an essential requirement for quality control throughout food industry to ensure a consistent product output. Non-invasive spectroscopy in the near infrared range from 904 - 1699 nm (NIR) was applied to investigate the possibility of differentiation of five different medicinal plants (chamomile, dandelion, nettle, broadleaf plantain and yarrow). Dry plants were milled and after sieving four fractions were obtained with following particle sizes: <100 µm, 100-280 µm, 280-450 µm and >450 µm. Raw spectra and first derivative of raw spectra were recorded and principle component analysis (PCA) of first three factors was applied (3D PCA). 3D PCA showed better differentiation for first derivative compared to the raw spectra for all five medicinal plants and all analyzed particle sizes. Particle size fractions were photographed using microscope in order to explain analysis results for fractions 280-450 µm and >450 µm, where the presence of smaller particles was visible for all five medicinal plants.
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