NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F02%3A00006811" target="_blank" >RIV/60461373:22330/02:00006811 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture

Original language description

Altogether 50 samples of processed cheeses were analysed for calibration purposes of FT spectrometer Nicolet Protégé 460. Dry matter (DM) fat (F), crude protein (CP), pH and rheological properties were determined. The calibration was created by using thePLS method. and the calibration models were verified by cross-validation. It was proved that NIR spectroscopy is very useful for at-line control of processed cheeses manufacture

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2002

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Proceedings 15th CHISA 2002

ISBN

80-860598-33-2

ISSN

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e-ISSN

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Number of pages

1

Pages from-to

274

Publisher name

Česká společnost chemická

Place of publication

Praha

Event location

Praha

Event date

Aug 25, 2002

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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