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%2F04%3A00012847" target="_blank" >RIV/60461373:22330/04:00012847 - 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

The aim of this study was to check the use of NIR technique for assessment of dry matter (DM) fat (F), crude protein (CP), pH and rheological properties of processed cheeses (penetration##P). Samples of processed cheeses were analysed by the reference methods and measured by the FT NIR spectrometer with the fibre optic probe. The calibration models were created using PLS method and verified by cross-validation. The correlation coefficient for DM is 0.998 and those for F, CP, pH and P are 0.995, 0.996, 0.945 and 0.925 respectively. The standard error of the prediction for DM, F, CP, pH and P were found 0.429, 0.997, 0.303, 0.062 and 1.330 respectively. As it follows from obtained results NIR spectroscopy can be used for the determination of the processed cheeses composition. Penetration and pH can be also estimated but with the lower precision.

Název v anglickém jazyce

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

Popis výsledku anglicky

The aim of this study was to check the use of NIR technique for assessment of dry matter (DM) fat (F), crude protein (CP), pH and rheological properties of processed cheeses (penetration##P). Samples of processed cheeses were analysed by the reference methods and measured by the FT NIR spectrometer with the fibre optic probe. The calibration models were created using PLS method and verified by cross-validation. The correlation coefficient for DM is 0.998 and those for F, CP, pH and P are 0.995, 0.996, 0.945 and 0.925 respectively. The standard error of the prediction for DM, F, CP, pH and P were found 0.429, 0.997, 0.303, 0.062 and 1.330 respectively. As it follows from obtained results NIR spectroscopy can be used for the determination of the processed cheeses composition. Penetration and pH can be also estimated but with the lower precision.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

-

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

4

Strana od-do

557-560

Kód UT WoS článku

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EID výsledku v databázi Scopus

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