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

Kód výsledku v 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>
Výsledek na webu
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DOI - Digital Object Identifier
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Jazyk výsledku
angličtina
Název v původním jazyce
NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture
Popis výsledku v původním jazyce
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
Název v anglickém jazyce
NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture
Popis výsledku anglicky
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

Rok uplatnění
2002
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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