Stanovení vybraných parametrů kvality v mléčných výrobcích NIR spektrometrií.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F06%3A00095822" target="_blank" >RIV/62156489:43210/06:00095822 - 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 Selected Parameters of Quality of the Dairy Products by NIR Spectroscopy

Popis výsledku v původním jazyce

In this work the possibility of application of near-infrared spectroscopy to the analysis of the selected ratio of quality of dairy products was determined. Content of solids, content of fat and pH in yogurts (also the titrable acidity), milk semoline and milk rice were measured. The samples were analysed by reference methods and than by FT NIR specroscope at integrating sphere within reflectance mode in wavelengths ranging 10 000 -- 4 000 cm-1 with 100 scans. To develop calibration model for examined components the partial least squares (PLS) was used and this model was validated by full cross validation. The highest correlation coeficients were determined for yoghurt: 0.998 (solids), 0.989 (fat), 0.875 (pH) and 0.989 (titrable acidity), for milk semolina: 0.967 (solids), 0.983 (fat) and 0.992 (pH) and for milk rice: 0.987 (solids), 0.990 (fat) and 0.852 (pH). The results of this study showed the availability of NIR spectroscopy for quick and non-destructive analysis of dairy products

Název v anglickém jazyce

Determination of Selected Parameters of Quality of the Dairy Products by NIR Spectroscopy

Popis výsledku anglicky

In this work the possibility of application of near-infrared spectroscopy to the analysis of the selected ratio of quality of dairy products was determined. Content of solids, content of fat and pH in yogurts (also the titrable acidity), milk semoline and milk rice were measured. The samples were analysed by reference methods and than by FT NIR specroscope at integrating sphere within reflectance mode in wavelengths ranging 10 000 -- 4 000 cm-1 with 100 scans. To develop calibration model for examined components the partial least squares (PLS) was used and this model was validated by full cross validation. The highest correlation coeficients were determined for yoghurt: 0.998 (solids), 0.989 (fat), 0.875 (pH) and 0.989 (titrable acidity), for milk semolina: 0.967 (solids), 0.983 (fat) and 0.992 (pH) and for milk rice: 0.987 (solids), 0.990 (fat) and 0.852 (pH). The results of this study showed the availability of NIR spectroscopy for quick and non-destructive analysis of dairy products

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

2006

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

24

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

255-260

Kód UT WoS článku

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EID výsledku v databázi Scopus

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