000K utf8 1100 2022$c2022-02-16 1500 eng 2050 urn:nbn:de:hbz:465-20230828-092328-6 2051 10.1177/09603360221077617 3000 Zhu, Shenghu 3010 Cui, Pengjing 3010 Siesler, Heinz W. 3010 Yan, Hui 4000 Monitoring of total acidity content in continuous vinegar fermentation using a self-made modification of a micro-electro-mechanical system near-infrared spectrometer [Zhu, Shenghu] 4209 This study evaluated the potential of a micro-electro-mechanical system (MEMS) near-infrared spectrometer for the on-line monitoring of total acids in the continuous fermentation process of rice vinegar and white vinegar. A self-made modification of the digital light processing NIRscan nano spectrometer was used for this purpose. As best pretreatment method, the multiplicative scatter correction was used to pretreat the raw spectra, which were subsequently subjected to a partial least square regression calibration. The results showed that total acids could be determined by this experimental setup with root-mean-square errors of predictions of 0.12% (w/v) and 0.27% (w/v) for rice vinegar and white vinegar, respectively. In conclusion, this low-cost MEMS near-infrared instrument can be applied to monitor total acids in the industrial continuous fermentation process of rice and white vinegar. 4950 https://doi.org/10.1177/09603360221077617$xR$3Volltext$534 4950 https://nbn-resolving.org/urn:nbn:de:hbz:465-20230828-092328-6$xR$3Volltext$534 4961 https://duepublico2.uni-due.de/receive/duepublico_mods_00076067 5051 540 5550 continuous fermentation 5550 low-cost near-infrared spectrometer 5550 rice vinegar 5550 total acids 5550 White vinegar