Monitoring water uptake in whole barley (Hordeum vulgare L.) grain during steeping using near infrared reflectance spectroscopy

Cozzolino, D, Roumeliotis, S and Eglinton, J 2013, 'Monitoring water uptake in whole barley (Hordeum vulgare L.) grain during steeping using near infrared reflectance spectroscopy', Journal of Food Engineering, vol. 114, no. 4, pp. 545-549.


Document type: Journal Article
Collection: Journal Articles

Title Monitoring water uptake in whole barley (Hordeum vulgare L.) grain during steeping using near infrared reflectance spectroscopy
Author(s) Cozzolino, D
Roumeliotis, S
Eglinton, J
Year 2013
Journal name Journal of Food Engineering
Volume number 114
Issue number 4
Start page 545
End page 549
Total pages 5
Publisher Elsevier Ltd.
Abstract The aim of this study was to evaluate the use of near infrared reflectance (NIR) spectroscopy to monitor water uptake and steeping time in whole barley samples as a rapid and easy to use technique. Whole barley grain samples were steeped in water, and subsamples were analyzed for water uptake (gravimetric method) and using NIR spectroscopy. The spectra and the analytical data were used to develop partial least squares (PLS) calibrations to predict water uptake and steeping time. Cross validation models for water uptake and steeping time gave a coefficient of determination in cross validation (R2) and the standard error of prediction (SEP) of 0.90 (SEP = 5.36 g/100 g fw) and 0.92 (SEP = 3.93 h), respectively. This study showed that NIR spectroscopy combined with PLS regression showed promise as a rapid, non-destructive method to monitor and measure water uptake and steeping time in whole barley during soaking.
Subject Food Sciences not elsewhere classified
Sensor Technology (Chemical aspects)
Keyword(s) Near infrared
Steeping time
Water uptake
Whole grain
DOI - identifier 10.1016/j.jfoodeng.2012.09.010
Copyright notice © 2012 Elsevier
ISSN 0260-8774
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