Investigating the Effect of Various Pre-Processing Methods of the Spectral Data of Sugar Syrups on the Model Estimation of Sucrose Concentration in Near Infrared Region

Using Near-infrared spectroscopy methods to create the physical and chemical properties estimation model of material has been developed and considered by the food industries in recent years. The present study was conducted to investigate the statistical effects of various pre-processing techniques such as Moving Average (MA), Multiplicative Scatter Correction(MSC), Savitzky-Golay(SG), Standard Normal Variate(SNV), First and Second derivative on the Near-Infrared spectral data of the sugar syrups on sucrose concentration estimation model.  The results showed that the SNV and the Second derivative techniques could have an effective improvement in the estimation model.