Comparison of Various Methods for Determination of Water in White Yoghurts

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F09%3A00008396" target="_blank" >RIV/00216275:25310/09:00008396 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of Various Methods for Determination of Water in White Yoghurts

Popis výsledku v původním jazyce

Water content was determined in 11 samples of white yoghurts. Several techniques, namely Karl Fischer (KF) volumetric titration, near and middle infrared spectroscopy (MIR), oven drying and moisture analyser were used. Optimisations of solvent, titrationtemperature and extraction time were carried out for the KF titration. Methanol at room temperature with 5 min extraction period was used as final conditions. For the infrared spectroscopy (FTIR) the suitable solvent and the appropriate wavenumbers forwater analysis were chosen. The measurement in the near infrared (NIR) region at the wavenumber 10270 cm-1 using acetonitrile as solvent and transmission method was evaluated as the best of the FTIR methods. Based on the comparison of individual methodsthe oven drying at 105 degrees C seems to be the most suitable, but it is the most time consuming. However, KF volumetric titration and especially FTIR methods appear to be good alternatives to the drying methods.

Název v anglickém jazyce

Comparison of Various Methods for Determination of Water in White Yoghurts

Popis výsledku anglicky

Water content was determined in 11 samples of white yoghurts. Several techniques, namely Karl Fischer (KF) volumetric titration, near and middle infrared spectroscopy (MIR), oven drying and moisture analyser were used. Optimisations of solvent, titrationtemperature and extraction time were carried out for the KF titration. Methanol at room temperature with 5 min extraction period was used as final conditions. For the infrared spectroscopy (FTIR) the suitable solvent and the appropriate wavenumbers forwater analysis were chosen. The measurement in the near infrared (NIR) region at the wavenumber 10270 cm-1 using acetonitrile as solvent and transmission method was evaluated as the best of the FTIR methods. Based on the comparison of individual methodsthe oven drying at 105 degrees C seems to be the most suitable, but it is the most time consuming. However, KF volumetric titration and especially FTIR methods appear to be good alternatives to the drying methods.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

—

Projekt

<a href="/cs/project/GA203%2F08%2F1536" target="_blank" >GA203/08/1536: Progresívní metody v chemické, potravinářské a klinické analýze</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

115

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

5

Strana od-do

—

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—