Evaluation of honey quality characterictics by FT-NIR spectrometry
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F10%3A00002854" target="_blank" >RIV/62157124:16270/10:00002854 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
čeština
Original language name
Stanovení vybraných parametrů medu pomocí FT-NIR spektrometrie
Original language description
Fourier Transform Near Infrared (FT-NIR) spectroscopy was used to assess the chemical composition of fresh honey samples. Samples (n = 42) were obtained from beekeepers, small shops and supermarkets in Brno and surroundings. The sample parameters (watercontent, water activity, electrical conductivity, pH and HMF) were assessed using both standard methods and FT-NIR spectroscopy. Honey samples were scanned in transflectance (0.5 mm path-length) in a FT-NIR Analyser in near infrared region (10 000 ? 4 000 cm-1). Calibration models were developed using partial least squares method and verified by cross validation. The following statistical values were obtained: correlation coefficient of calibration R = 0.99 and standard error of cross validation SECV =0.33 for water content, R = 0.97 and SECV = 0.01 for water activity, R = 0.90 and SECV = 0.17 for pH, R = 0.99 and SECV = 18 for HMF, R = 0.99 and SECV = 14 for electrical conductivity. The results demonstrate that near infrared spectrome
Czech name
Stanovení vybraných parametrů medu pomocí FT-NIR spektrometrie
Czech description
Fourier Transform Near Infrared (FT-NIR) spectroscopy was used to assess the chemical composition of fresh honey samples. Samples (n = 42) were obtained from beekeepers, small shops and supermarkets in Brno and surroundings. The sample parameters (watercontent, water activity, electrical conductivity, pH and HMF) were assessed using both standard methods and FT-NIR spectroscopy. Honey samples were scanned in transflectance (0.5 mm path-length) in a FT-NIR Analyser in near infrared region (10 000 ? 4 000 cm-1). Calibration models were developed using partial least squares method and verified by cross validation. The following statistical values were obtained: correlation coefficient of calibration R = 0.99 and standard error of cross validation SECV =0.33 for water content, R = 0.97 and SECV = 0.01 for water activity, R = 0.90 and SECV = 0.17 for pH, R = 0.99 and SECV = 18 for HMF, R = 0.99 and SECV = 14 for electrical conductivity. The results demonstrate that near infrared spectrome
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Food Hygiene and Technology 40th Lenfelds and Hökls Days
ISBN
978-80-7305-121-1
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
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Publisher name
Veterinární a farmaceutická univerzita Brno
Place of publication
Brno
Event location
Brno
Event date
Jan 1, 2010
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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