Abstract

In the process of fermenting rice vinegar, the concentration of acetic acid and ethanol concentration must be measured for monitoring of the total concentration. Near infrared spectroscopy has been used to rapidly monitor the concentration of acetic acid and ethanol concentration daily during 10 cycles of the fermentation process. The model was developed using partial least squares regression. For predicting concentration of acetic acid with near infrared spectroscopy, the coefficient of determination (R2), root mean square error of calibration, root mean square error of cross validation, ratio of standard error of validation to standard deviation, and bias was 0.96, 2.30 g L−1, 2.44 g L−1, 1.11 g L−1, and 5.56, respectively. For ethanol concentration, the value of R2, root mean square error of calibration, root mean square error of cross validation, bias and ratio of prediction to deviation were predicted to be 0.94, 3.15 g L−1, 2.73 g L−1, −0.40 g L−1, and 4.04, respectively. However, both models provided fair performance when tested with an external set of samples, indicating that the models could be applied for rough screening.

© 2019 The Author(s)

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