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The Effect of Multiplicative Scatter Correction (MSC) and Linearity Improvement in NIR Spectroscopy

Isaksson, Tomas, Næs, Tormod·1988·Applied Spectroscopy

Abstract

Near-infrared (NIR) reflectance spectra of five different food products were measured. The spectra were transformed by multiplicative scatter correction (MSC). Principal component regression (PCR) was performed, on both scatter-corrected and uncorrected spectra. Calibration and prediction were performed for four food constituents: protein, fat, water, and carbohydrates. All regressions gave lower prediction errors (7–68% improvement) by the use of MSC spectra than by the use of uncorrected absorbance spectra. One of these data sets was studied in more detail to clarify the effects of the MSC, by using PCR score, residual, and leverage plots. The improvement by using nonlinear regression methods is indicated.

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Metadata

Authors
Isaksson, T., & Næs, T.
Venue
Applied Spectroscopy
Published
1988-09
Volume
42
Issue
7
Pages
1273-1284
ISSN
  • 0003-7028 (ISSN-L)
  • 1943-3530
OpenAlex
W2037275106
Cited by
600
References
0
FWCI
7.80
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: The Effect of Multiplicative Scatter Correction (MSC) and Linearity Improvement in NIR Spectroscopy. https://app.cochat.ai/papers/10.1366/0003702884429869
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Isaksson, T., & Næs, T. (1988). The Effect of Multiplicative Scatter Correction (MSC) and Linearity Improvement in NIR Spectroscopy. Applied Spectroscopy. https://doi.org/10.1366/0003702884429869

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