Infrared Spectroscopy Technique for the Nondestructive Measurement of Fat Content in Milk Powder

Near infrared spectroscopy (NIRS) and mid infrared spectroscopy (MIRS) transmission rate of 7 brands of milk powder. At the NIRS region, 4,329cm⁻¹ represents fat, 4,312cm⁻¹ represents protein, and 5,155cm⁻¹ represents H₂O. At the MIRS region, 1,747, 2,854, and 2,925cm⁻¹ represent fat.

Optimizing process of gam (γ) and sig2 (σ²) parameters by grid search in a least-squares support vector machine model.

Reference vs. predicted values of fat content in milk powder based on a least-squares support vector machine model established with the spectral range from 400 to 6,667cm⁻¹.