Stanovení kvality kakaového prášku pomocí NIR a FTIR

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

DETERMINATION OF COCOA POWDER QUALITY BY NIR AND FTIR SPECTROSCOPY

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

DETERMINATION OF COCOA POWDER QUALITY BY NIR AND FTIR SPECTROSCOPY

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

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

2005

Kód důvěrnosti údajů

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

Název statě ve sborníku

CUKRBLIK 2005: Current Chemistry and Biochemistry of Saccharides, Book of Abstracts

ISBN

80-7080-560-9

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

11-12

Název nakladatele

Česká chemická společnost

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

31. 3. 2005

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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