82 - 食品科学技术学报页

Outlier Sample Eliminating Methods for Building Calibration
Model of Near Infrared Spectroscopy Analysis
LIU Cuiling,摇 HU Yujun,摇 WU Shengnan,摇 SUN Xiaorong,摇 DOU Senlei,摇 MIAO Yuqing,摇 DOU Ying
( School of Computer Science and Information Engineering , Beijing Technology and Business University ,
Beijing 100048, China)
Abstract: The accuracy of the prediction model is affected by the near鄄infrared spectrum of flour and
flour ash contents was quantitative analyzed. While the presence of outlier data seriously interfere with the
reliability of the model, therefore, it is essential to identify and deal with the outlier samples to improve
the predictive ability. Mahalanobis distance and the Monte Carlo cross validation (MCCV) methods were
used to remove the outlier samples. When the weight coefficient was 1郾 5, excluding sample number was
3 with the former method it could get the best results, and the related coefficient ( R 2 ) was 92郾 67, cross鄄
validation mean square error (RMSECV) was 0郾 048 5. While with the latter method the correlation coef鄄
ficient ( R 2 ) was 94郾 64, cross鄄validation mean square error (RMSECV) was 0郾 041 1. Therefore, Mahal鄄
anobis distance method can improve the calibration model and prediction accuracy to a certain extent,
while the calibration model and prediction accuracy of MCCV without outliers samples was better than that
of the Mahalanobis distance method.
Key words: near infrared spectroscopy; outlier samples; Mahalanobis distance; MCCV; flour ash
( 责任编辑: 檀彩莲
詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬
)
( 上接第 62 页 )
Application of HACCP System in Fried White Feather
Chicken Nuggets Production
CHEN Qiumei1 ,摇 CHEN Yanying1 ,摇 CHEN Ming2 ,摇 WANG Shaoyun 1,*
(1郾 College of Biological Science and Engineering , Fuzhou University, Fuzhou 350002, China ;
2郾 Fujian Shengnong Co. Ltd. , Guangze 350104, China )
Abstract: In the production process of fried White Feather Chicken nuggets, biological, physical, and
chemical hazard analysis methods based on the HACCP system were applied. The potential hazards exist鄄
ing in pre鄄processing, frozen treated, and storage process were analyzed and the critical control points
and critical limits were revealed. The HACCP plan was made based on the raw materials reception, addi鄄
tives launching, and metal detection to ensure the product quality and safety of fried White Feather
Chicken nuggets.
Key words: HACCP system; fried; White Feather Chicken; nuggets; frozen prepared foods
( 责任编辑: 李摇 宁)
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第 32 卷 第 5 期摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 刘翠玲等: 近红外光谱奇异样本剔除方法研究