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Predicting the moisture content of Daqu with hyperspectral imaging

Abstract Daqu, a Chinese liquor fermentation starter, contains all kinds of microorganisms and enzymes for Chinese liquor fermentation. The moisture content of Daqu significantly influence on the reproduction of microorganisms in Daqu. This work presents for the first time that determination of moisture content of Daqu with hyperspectral imaging. The characteristic spectrum of water is extracted based on comparative experiments with varying moisture content. The molds based on the full bands and feature bands were established by the support vector regression (SVR) method, which is used to predict moisture content of Daqu during fermentation process. The performance of the model based on the feature bands (R2 = 0.9870, root mean square error (RMSE) = 0.0091) is comparable to the full bands and the dimensions of the spectral information were significantly reduced. This work presents a novel, rapid and nondestructive approach for detecting the moisture content in Daqu and lays a foundation for the application of hyperspectral imaging.