The Use of Principal Components in the Analysis of Near-Infrared Spectra

$29.00 plus tax (Refund Policy)

Buy Article:

Abstract:

The statistical technique of principal components is used to analyze two sets of near-infrared spectra, wheat flour samples for which % moisture and % protein values are included, and milled barley samples for which hot water extract values are included. The methodology and interpretation of this technique are described within the context of NIR data, and its advantages both in providing insight into the variation of the spectra, and as a method of avoiding the problems caused by highly correlated reflectance energy values in the derivation of calibration equations, are highlighted. In each set of samples the first principal component accounts for the vast majority of the variation. These components also have an almost identical shape, which is interpreted as reflecting particle size. The second wheat component and the third barley component are also almost identical, with a shape very similar to that of the spectrum of water. Both fourth components share peaks at points in the spectrum which are used by fixed-filter instruments to measure protein in cereals.

Keywords: Calibration; NIR spectroscopy; Principal components; Regression

Document Type: Research Article

DOI: http://dx.doi.org/10.1366/0003702854248944

Affiliations: Scottish Crop Research Institute, Pentlandfield, Roslin, Midlothian EH25 9RF, Scotland

Publication date: March 1, 1985

More about this publication?
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more