DETERMINATION OF COCOA POWDER QUALITY BY NIR AND FTIR SPECTROSCOPY
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00016012" target="_blank" >RIV/60461373:22330/05:00016012 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
DETERMINATION OF COCOA POWDER QUALITY BY NIR AND FTIR SPECTROSCOPY
Original language description
At present the use of reliable control methods to ensure the labeled quality of food is a task for organizations that have to limit or eliminate falsification. In food industry there are wide-spread products made from cocoa beans, e. g. chocolate, different chocolate confectionery, chocolate cookies, cocoa powder, instant chocolate drinks, etc. The Czech legislative deals only with moisture and the fat content of cocoa powder. NIR spectroscopy offers a number of important advantages over traditional chemical methods. It is a physical, non-destructive method, requiring minimal or no sample preparation and its precision can be high. It is a multi-analytical technique: several determinations can be made simultaneously. The method offers the possibility ofmeasuring physical and chemical properties. Once calibrated, the NIR spectrometer is simple to operate. The chief disadvantages are the dependence on time-consuming and laborious calibration procedures and the complexity in the choice of
Czech name
Stanovení kvality kakaového prášku pomocí NIR a FTIR
Czech description
Stanovení kvality kakaového prášku pomocí NIR a FTIR
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
CUKRBLIK 2005: Current Chemistry and Biochemistry of Saccharides, Book of Abstracts
ISBN
80-7080-560-9
ISSN
—
e-ISSN
—
Number of pages
1
Pages from-to
11-12
Publisher name
Česká chemická společnost
Place of publication
Praha
Event location
Praha
Event date
Mar 31, 2005
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
—