Chemometric Technique to Determine Rice Types

Chemometric Technique to Determine rice TypesCHAPTER 1INTRODUCTION1.1Background of paperRice (Oryza Sativa) is a type of cereal food in which most people consumes. As acereal grain, it is the most widely consumed staple food for a banging helping of the worlds human population, especi whollyy in Asia 1. Rice is perhaps the most remarkable of cultivated crops, for although possessing the roots of a dry land plant, it flourishes in swamps or under irrigation, and in Asia has produced one or more crop annually for centuries (Grist, 1965). Commercially available sieve is distributed in different varieties in the market.Classification of harvest-feast brands and type of products is a very active atomic number 18a for the application of chemometric classification procedures 2. The use of specific sensors for characterizing foodstuffs or in this case rice is being replaced by a trend to draw on the wealth of information available from the data provided by current analytical instrument ation. The extraction of useful information from an nitty-gritty of data and the optimum use of this analytical information be important objectives of chemometrics 3.Since the infrared spectra contain significant information about all the components of a intricate mixture, FTIR is a very powerful and general technique for investigating the structure of rice components. In association with chemometric treatments such as principal component psychoanalysis (PCA), vibrational spectroscopy allows classification of foods (rice) to be undertaken without any chemical analysis 2. The principal(prenominal) advantage is that no prior information on the sample is required since the significant information is extracted during statistical treatment. The spectral information will constitute the experimental data which are analysed by PCA and HCA.1.2Problem StatementResearch on rice till this date mostly focused on its genome in order to increase the nutritional values. An example of product that has made it through this mannikin of research is Golden Rice. There is very little research on focusing in determination of types of rice using combination of spectroscopy and chemometrics technique let alone combination of infrared emission Spectroscopy and chemometrics. Due to this, little is known about which or what variables is responsible in the types of rice baseing when variety recognition is applied. Hence, this research is important in identifying what variable is responsible for the grouping of samples.1.3Research ObjectiveThe aim of this study is to apply chemometric technique to determine the types of rice that will be analyze through Infrared Spectroscopy in order to assess the potential relationship between the element content and types of rice.1.4meaning of StudyThis study is important to determine the variables that responsible in differentiation and variety types of rice. With the combination of Infrared Spectroscopy spectra of the samples prior to grouping of samples using embodiment recognition, this is a quick rule to classify rice compared to the use of nuclear magnetic resonance (NMR) spectroscopy with condition recognition or other instruments.1.5 mise en scene of the ResearchIn this research, type of rice to be samples is based on definition of rices type in Malaysia by Padi Beras Nasional Berhad 4. There are 7 samples to be test which all of them are to acquire at local stores. Analysis of the sample will be done through Fourier render Infrared Spectroscopy (FTIR) and pattern recognition which include Principal Component Analysis (PCA) and Cluster analysis.CHAPTER 2LITERATURE REVIEW2.1Rice in scoreHumankind progression in term of social and cultural was partly due(p) to the discovery of agriculture. This development gave a massive impact on the carriage human been living their life by choosing to settle down in one place instead of constantly moving around looking for places with unused food sources. Archeological evid ence founds all over Asia proposed that rice must be at least eight thousand years old, thus eliminating hypothesis that rice was among the first cereal to be cultivated due to general believed that agriculture first started around the Mesopotamian region in the valley between Euphrates and Tigris 5. oneness of these is related to the extraordinary concentration of rice production in a small part of the world. Approximately 90% or more of the worlds rice is produced in the relatively tiny area in south, southeast and northeast Asia which often be refer to as rice country 6. Rice is produced in a wide range of locations and under a variety of climatic conditions, from the wettest areas in the world to the driest deserts. It is produced along Myanmars Arakan Coast, where the growing season records an amount of more than 5100mm of rainfall, and at Al Hasa Oasis in Saudi Arabia 5.Rice plays a major role economically, especially in countries where rice is considered as the main food. T his is more accurate in most countries in Asia, because not only they consume rice daily, but also Asia is the main producer of rice 1. state like China, India and Thailand have long played major role in the development of rice, economically. The success of the crops not only important to the grower, but also coin the community either directly or indirectly 1.2.2Types of RiceThere are dozens of different ways to classify the scores of types of rice from all over the world, but rice is generally described as being long-, medium- or short-grained 5. These are some of the most common types youll find in supermarkets andgourmet stores, as well as a few specialty rices that were seeing more and more often. In the world market as well as in Malaysia, much emphasis is placed on grain length and whiteness as a criterion of grade and quality. Other factors such as palatability characteristics (appearance, cohesiveness, tenderness and flavor) also constitute as important considerations in quality grading 4.In Malaysia, the main varieties of rice found in retail outlets are ordinary local and imported white rice, brown unpolished rice and specialty rice such as fragrant rice, Basmati, parboiled and glutinous rice. The main criteria in the classification are length of grain, content of head rice, content of broken rice and milling degree 7.2.3Fourier Transform Infrared Spectroscopy (FTIR)Fourier Transform Infrared Spectroscopy (FTIR) provides specific information about chemical bonding and molecular structure, making it useful for analyzing organic materials and certain inorganic material. It can be use to quantitative some components of an unknown mixture. It can be applied to the analysis of solids, eloquent and gasses. The term FTIR spectroscopy refers to a fairly recent development in the manner in which the data is collected and converted from an interference pattern to a spectrum 8.When the material under investigation is put into an FTIR spectrometer, it will absorb the beam of light emitted and the successful absorption will display the uniqueness or fingerprint of the material under investigation 9.Samples for FTIR can be prepared in eight-fold ways depending on its physical state. For solid samples, it will be ground into a fine powder with an agate mortar and pestle with an amount of the suspending salt, which usually be KBr due to it being transparent to infrared radiation. This powder is then compressed through a bench top hydraulic press into becoming a thin pellet which can be analyzed 10. Another method to prepare solid samples is by dissolving it in a suitable resolving such as methylene chloride and the solution is dropped onto a salt plate. After the solvent evaporates, a thin-solid film of the compound remains on the plate 11. Meanwhile, liquid samples can be examined directly as a thin film between two sodium chloride plates.2.4ChemometricsThe term chemometrics was coined in the 1970s and is defined as the chemical disci pline that uses statistical and mathematical methods for selecting and optimizing analytical and preparative methods, as well as procedures for the analysis and interpretation of data 12.2.4.1Pattern RecognitionThe boilersuit goal of pattern recognition is classification. Developing a classifier from spectral, chromatographic, or compositional data may be desirable for any number of purposes including source identification, movement or absence of disease in a patient or animal from which the sample has been taken, and food quality testing to name just a few 13. The classification step is often accomplished using one of several techniques that are now fairly well established including PCA, HCA, KNN, statistical and regularized discriminant analysis.Techniques of pattern recognition are applicable to data drawn from virtually any physical process. The data may be qualitative, quantitative, or both which is they may be numerical, pictorial, textural, linguistic, or any combination the reof. Meanwhile, one of the most important and oft-used data analysis methods is the eyeball technique, Subjective assessment of data patterns has long been a method accepted by many traditional data analyzers. Statistical analysis proceeds slowly by hand, more rapidly with hand calculators and can be quite fast with modern computers 14.CHAPTER 3RESEARCH METHODOLOGY3.1SamplesA total of 7 different samples of rice will be use for this study. wholly of the samples will be obtain from various supermarkets and grocery stores in Johor Bahru and Seremban area. Various brands and types of rice are selected in order to get as much pas seul as possible.3.2Analysis of SampleSpectra of the rice samples will be acquired using (model number) instrument with KBr disc. The wavelength is set up to range from 4000cm-1 to 400cm-1.3.3SoftwareChemometrics analysis is the main part in this research as the data obtained from spectroscopic analysis will be analyses so that the important data can be iden tified and practicable information can be deduced from the data. The key to chemometrics is to understand how to perform meaningful calculations on data. In most cases these calculations are too complex to do by hand or using a calculator, so it is necessary to use some software. Three softwares will be use for the data analysis as listed in table below.3.4ProceduresCHAPTER 4RESULT4.1Expected ResultIt is expected that Principal Component Analysis (PCA) will reveal multiple grouping due to different types of rice being used as samples. Furthermore, by comparing the score plot with the loading plot, the unknown variable that causing the samples to be group as it is will be identify.REFERENCESCalpe, C. (2006). Rice International commodity profile.Rome Food and Agricultural Organization of the United Nations.Brereton, R. (2009). Introduction. InChemometrics for pattern recognition(pp. 1-24). Chichester, U.K. Wiley.Brereton, R. (2002). Intro. InAn introduction to chemometrics Data analy sis for the lab and chemical plant(pp. 1-12). New York Wiley.RICE TYPES IN MALAYSIA. (2011). 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