Autenticação de cafés solúveis usando fingerprints espectrais UV-VIS e NIR
Autor(a) principal: | |
---|---|
Data de Publicação: | 2023 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UEPB |
Texto Completo: | http://tede.bc.uepb.edu.br/jspui/handle/tede/4770 |
Resumo: | Instant coffee, like any other food product, is subject to deterioration over time, which leads to changes in flavor, aroma, and texture. Additionally, the decaffeination process can also affect their overall sensory characteristics and shelf life. In this work, UV-VIS spectroscopy (for analysis of diluted instant coffee) and NIR spectroscopy (for direct non-destructive analysis of the powder, using a portable device) were employed to authenticate the shelf life and decaffeination process of soluble coffee samples using Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA). In the first authentication study regarding shelf life, a total of 201 samples were used, while in the second authentication study concerning the decaffeination process, a total of 148 samples were used. For both authentication approaches, the best results were achieved with sensitivities ranging from 95.0 to 97.1% in the training set, while sensitivities and specificities between 96.2 and 100% were obtained in the test set. Considering the UV-VIS data in both studies, the best results were obtained using the Standard Normal Variate (SNV) as a preprocessing technique. Meanwhile, for NIR data, the first and second derivatives of Savitzky-Golay with a second-order polynomial and a 21-point window led to the best results for the first and second studies, respectively. As a result, by authenticating instant coffee samples in terms of shelf life and the decaffeination process, manufacturers can ensure that consumers are enjoying a product with freshness and quality. Therefore, the proposed methodology can contribute to consumer safety, enhance brand reputation, ensure regulatory compliance, and improve production and distribution efficiency. Additionally, it can assist in stock management planning, reduce waste, and minimize financial losses, benefiting both manufacturers and the environment, and contributing to sustainable practices. |
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Diniz, Paulo Henrique Gonçalves Diashttp://lattes.cnpq.br/6127798396853765Fernandes, David Douglas de Sousa0000-0002-1383-5117http://lattes.cnpq.br/3836928174191943Gomes, Adriano de Araújo0000-0002-8795-5795http://lattes.cnpq.br/2719243260954101Simões, Simone da Silvahttp://lattes.cnpq.br/8054994629202655http://lattes.cnpq.br/7919978677600398Araujo, Taynná Kevla Lopes de2023-10-04T12:55:45Z2999-12-312023-07-31ARAÚJO, Taynná Kevla Lopes de. Autenticação de cafés solúveis usando fingerprints espectrais UV-VIS e NIR. 2023. 72 f. Dissertação de Mestrado (Programa de Pós-Graduação em Química - PPGQ) - Universidade Estadual da Paraíba, Campina Grande, 2023.http://tede.bc.uepb.edu.br/jspui/handle/tede/4770Instant coffee, like any other food product, is subject to deterioration over time, which leads to changes in flavor, aroma, and texture. Additionally, the decaffeination process can also affect their overall sensory characteristics and shelf life. In this work, UV-VIS spectroscopy (for analysis of diluted instant coffee) and NIR spectroscopy (for direct non-destructive analysis of the powder, using a portable device) were employed to authenticate the shelf life and decaffeination process of soluble coffee samples using Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA). In the first authentication study regarding shelf life, a total of 201 samples were used, while in the second authentication study concerning the decaffeination process, a total of 148 samples were used. For both authentication approaches, the best results were achieved with sensitivities ranging from 95.0 to 97.1% in the training set, while sensitivities and specificities between 96.2 and 100% were obtained in the test set. Considering the UV-VIS data in both studies, the best results were obtained using the Standard Normal Variate (SNV) as a preprocessing technique. Meanwhile, for NIR data, the first and second derivatives of Savitzky-Golay with a second-order polynomial and a 21-point window led to the best results for the first and second studies, respectively. As a result, by authenticating instant coffee samples in terms of shelf life and the decaffeination process, manufacturers can ensure that consumers are enjoying a product with freshness and quality. Therefore, the proposed methodology can contribute to consumer safety, enhance brand reputation, ensure regulatory compliance, and improve production and distribution efficiency. Additionally, it can assist in stock management planning, reduce waste, and minimize financial losses, benefiting both manufacturers and the environment, and contributing to sustainable practices.Cafés solúveis, como qualquer outro produto alimentício, estão sujeitos à deterioração ao longo do tempo, o que leva a alterações no sabor, aroma e textura. Além disso, o processo de descafeinação também pode afetar suas características sensoriais gerais e o prazo de validade. Neste trabalho, as espectroscopias UV-VIS (para análise do café solúvel diluído) e NIR (para análise direta não destrutiva do pó, usando um dispositivo portátil) foram utilizadas para autenticar o tempo de prateleira e o processo de descafeinação de cafés solúveis usando a Modelagem Independente e Flexível por Analogia de Classes Orientada aos Dados (DD-SIMCA). No primeiro estudo de autenticação em relação ao tempo de prateleira, foi utilizado um total de 201 amostras, enquanto no segundo estudo de autenticação em relação ao processo de descafeinação foi utilizado um total de 148 amostras. Para ambas as abordagens de autenticação, os melhores resultados foram alcançados com sensibilidades entre 95,0 e 97,1% no conjunto de treinamento, enquanto sensibilidades e especificidades entre 96,2 e 100% foram obtidas no conjunto de teste. Considerando os dados UV-VIS em ambos os estudos, os melhores resultados foram obtidos utilizando o pré processamento SNV. Enquanto que para os dados NIR, a primeira e a segunda derivadas de Savitzky-Golay com polinômio de segunda ordem e janela de 21 pontos levaram aos melhores resultados para o primeiro e o segundo estudos, respectivamente. Como consequência, ao autenticar os cafés solúveis em relação ao tempo de prateleira e o processo de descafeinação, os fabricantes podem garantir que os consumidores estejam desfrutando de um produto com frescor e qualidade. Assim, a metodologia proposta pode contribuir para a segurança do consumidor, fortalecer a reputação das marcas, garantir a conformidade regulatória e aprimorar a eficiência da produção e distribuição. Além disso, pode ajudar no planejamento do gerenciamento de estoque, reduzir o desperdício e minimizar as perdas financeiras, o que beneficia tanto os fabricantes quanto o meio ambiente, contribuindo para práticas sustentáveis.Submitted by Taynná Kevla Lopes de Araujo (taynna.kevla.lopes.araujo@aluno.uepb.edu.br) on 2023-09-19T23:36:36Z No. of bitstreams: 2 DS - Taynná Kevla Lopes de Araujo.pdf: 1813258 bytes, checksum: 7d108746136fd81b9c793d03cb70ecb7 (MD5) Termo de déposito BDTD.pdf: 110457 bytes, checksum: 54c11232ecfd27d04e58a94579ebc0a3 (MD5)Approved for entry into archive by daniel@servidor.uepb.edu.br (daniel@servidor.uepb.edu.br) on 2023-09-20T12:09:24Z (GMT) No. of bitstreams: 2 DS - Taynná Kevla Lopes de Araujo.pdf: 1813258 bytes, checksum: 7d108746136fd81b9c793d03cb70ecb7 (MD5) Termo de déposito BDTD.pdf: 110457 bytes, checksum: 54c11232ecfd27d04e58a94579ebc0a3 (MD5)Made available in DSpace on 2023-10-04T12:55:45Z (GMT). No. of bitstreams: 2 DS - Taynná Kevla Lopes de Araujo.pdf: 1813258 bytes, checksum: 7d108746136fd81b9c793d03cb70ecb7 (MD5) Termo de déposito BDTD.pdf: 110457 bytes, checksum: 54c11232ecfd27d04e58a94579ebc0a3 (MD5) Previous issue date: 2023-07-31Fundação de Apoio à Pesquisa do Estado da Paraíba - FAPESQapplication/pdfporUniversidade Estadual da ParaíbaPrograma de Pós-Graduação em Química - PPGQUEPBBrasilPró-Reitoria de Pós-Graduação e Pesquisa - PRPGPcafé solúvelespectroscopiaquimiometriasoluble coffeespectroscopychemometricsCIENCIAS EXATAS E DA TERRA::QUIMICAAutenticação de cafés solúveis usando fingerprints espectrais UV-VIS e NIRinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-79317878423444719666006006005248714503811102781571700325303117195info:eu-repo/semantics/embargoedAccessreponame:Biblioteca Digital de Teses e Dissertações da UEPBinstname:Universidade Estadual da Paraíba (UEPB)instacron:UEPBLICENSElicense.txtlicense.txttext/plain; charset=utf-81960http://tede.bc.uepb.edu.br/jspui/bitstream/tede/4770/3/license.txt6052ae61e77222b2086e666b7ae213ceMD53ORIGINALDS - Taynná Kevla Lopes de Araujo.pdfDS - Taynná Kevla Lopes de Araujo.pdfapplication/pdf1813258http://tede.bc.uepb.edu.br/jspui/bitstream/tede/4770/2/DS+-+Taynn%C3%A1+Kevla+Lopes+de+Araujo.pdf7d108746136fd81b9c793d03cb70ecb7MD52Termo de déposito BDTD.pdfTermo de déposito BDTD.pdfapplication/pdf110457http://tede.bc.uepb.edu.br/jspui/bitstream/tede/4770/4/Termo+de+d%C3%A9posito+BDTD.pdf54c11232ecfd27d04e58a94579ebc0a3MD54tede/47702023-10-04 09:55:45.834oai:tede.bc.uepb.edu.br: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Biblioteca Digital de Teses e Dissertaçõeshttp://tede.bc.uepb.edu.br/jspui/PUBhttp://tede.bc.uepb.edu.br/oai/requestbc@uepb.edu.br||opendoar:2023-10-04T12:55:45Biblioteca Digital de Teses e Dissertações da UEPB - Universidade Estadual da Paraíba (UEPB)false |
dc.title.por.fl_str_mv |
Autenticação de cafés solúveis usando fingerprints espectrais UV-VIS e NIR |
title |
Autenticação de cafés solúveis usando fingerprints espectrais UV-VIS e NIR |
spellingShingle |
Autenticação de cafés solúveis usando fingerprints espectrais UV-VIS e NIR Araujo, Taynná Kevla Lopes de café solúvel espectroscopia quimiometria soluble coffee spectroscopy chemometrics CIENCIAS EXATAS E DA TERRA::QUIMICA |
title_short |
Autenticação de cafés solúveis usando fingerprints espectrais UV-VIS e NIR |
title_full |
Autenticação de cafés solúveis usando fingerprints espectrais UV-VIS e NIR |
title_fullStr |
Autenticação de cafés solúveis usando fingerprints espectrais UV-VIS e NIR |
title_full_unstemmed |
Autenticação de cafés solúveis usando fingerprints espectrais UV-VIS e NIR |
title_sort |
Autenticação de cafés solúveis usando fingerprints espectrais UV-VIS e NIR |
author |
Araujo, Taynná Kevla Lopes de |
author_facet |
Araujo, Taynná Kevla Lopes de |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Diniz, Paulo Henrique Gonçalves Dias |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/6127798396853765 |
dc.contributor.advisor-co1.fl_str_mv |
Fernandes, David Douglas de Sousa |
dc.contributor.advisor-co1ID.fl_str_mv |
0000-0002-1383-5117 |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/3836928174191943 |
dc.contributor.referee1.fl_str_mv |
Gomes, Adriano de Araújo |
dc.contributor.referee1ID.fl_str_mv |
0000-0002-8795-5795 |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/2719243260954101 |
dc.contributor.referee2.fl_str_mv |
Simões, Simone da Silva |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/8054994629202655 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7919978677600398 |
dc.contributor.author.fl_str_mv |
Araujo, Taynná Kevla Lopes de |
contributor_str_mv |
Diniz, Paulo Henrique Gonçalves Dias Fernandes, David Douglas de Sousa Gomes, Adriano de Araújo Simões, Simone da Silva |
dc.subject.por.fl_str_mv |
café solúvel espectroscopia quimiometria |
topic |
café solúvel espectroscopia quimiometria soluble coffee spectroscopy chemometrics CIENCIAS EXATAS E DA TERRA::QUIMICA |
dc.subject.eng.fl_str_mv |
soluble coffee spectroscopy chemometrics |
dc.subject.cnpq.fl_str_mv |
CIENCIAS EXATAS E DA TERRA::QUIMICA |
description |
Instant coffee, like any other food product, is subject to deterioration over time, which leads to changes in flavor, aroma, and texture. Additionally, the decaffeination process can also affect their overall sensory characteristics and shelf life. In this work, UV-VIS spectroscopy (for analysis of diluted instant coffee) and NIR spectroscopy (for direct non-destructive analysis of the powder, using a portable device) were employed to authenticate the shelf life and decaffeination process of soluble coffee samples using Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA). In the first authentication study regarding shelf life, a total of 201 samples were used, while in the second authentication study concerning the decaffeination process, a total of 148 samples were used. For both authentication approaches, the best results were achieved with sensitivities ranging from 95.0 to 97.1% in the training set, while sensitivities and specificities between 96.2 and 100% were obtained in the test set. Considering the UV-VIS data in both studies, the best results were obtained using the Standard Normal Variate (SNV) as a preprocessing technique. Meanwhile, for NIR data, the first and second derivatives of Savitzky-Golay with a second-order polynomial and a 21-point window led to the best results for the first and second studies, respectively. As a result, by authenticating instant coffee samples in terms of shelf life and the decaffeination process, manufacturers can ensure that consumers are enjoying a product with freshness and quality. Therefore, the proposed methodology can contribute to consumer safety, enhance brand reputation, ensure regulatory compliance, and improve production and distribution efficiency. Additionally, it can assist in stock management planning, reduce waste, and minimize financial losses, benefiting both manufacturers and the environment, and contributing to sustainable practices. |
publishDate |
2023 |
dc.date.accessioned.fl_str_mv |
2023-10-04T12:55:45Z |
dc.date.issued.fl_str_mv |
2023-07-31 |
dc.date.available.fl_str_mv |
2999-12-31 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
ARAÚJO, Taynná Kevla Lopes de. Autenticação de cafés solúveis usando fingerprints espectrais UV-VIS e NIR. 2023. 72 f. Dissertação de Mestrado (Programa de Pós-Graduação em Química - PPGQ) - Universidade Estadual da Paraíba, Campina Grande, 2023. |
dc.identifier.uri.fl_str_mv |
http://tede.bc.uepb.edu.br/jspui/handle/tede/4770 |
identifier_str_mv |
ARAÚJO, Taynná Kevla Lopes de. Autenticação de cafés solúveis usando fingerprints espectrais UV-VIS e NIR. 2023. 72 f. Dissertação de Mestrado (Programa de Pós-Graduação em Química - PPGQ) - Universidade Estadual da Paraíba, Campina Grande, 2023. |
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http://tede.bc.uepb.edu.br/jspui/handle/tede/4770 |
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Universidade Estadual da Paraíba |
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