Comparison of butter quality parameters available on the Czech market with the use of FT NIR technology

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43907312" target="_blank" >RIV/62156489:43210/16:43907312 - isvavai.cz</a>

Výsledek na webu

<a href="http://hrcak.srce.hr/file/222331" target="_blank" >http://hrcak.srce.hr/file/222331</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.15567/mljekarstvo.2016.0108" target="_blank" >10.15567/mljekarstvo.2016.0108</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of butter quality parameters available on the Czech market with the use of FT NIR technology

Popis výsledku v původním jazyce

NIR spectroscopy offers very wide opportunities in the food quality control. This method allows measuring of the samples with minimal usage of chemicals. We used the NIR spectroscopy for the quality control of butters available on the Czech market. Creating a methodology to measure the butter, build calibration models for the fat content and dry matter and verify their functionality. We used 26 samples of butters, of which 13 came from the Czech production and 13 came from abroad. Using reference and instrumental methods were determined the contents of fat, dry matter and acid number. Samples were measured using a FT NIR Antaris spectroscope in reflectance mode on the integrating sphere. The results demonstrated that FT NIR could divide the measured samples of butters into two classes according to their origin. Statistical progressing of the results did not confirm conclusive differences in the amount of the measured components between Czech and foreign butters. Functionality of the calibration models for the fat content and dry matter was demonstrated, while the calibration model for the assessment of the acid number was unreliable.

Název v anglickém jazyce

Comparison of butter quality parameters available on the Czech market with the use of FT NIR technology

Popis výsledku anglicky

NIR spectroscopy offers very wide opportunities in the food quality control. This method allows measuring of the samples with minimal usage of chemicals. We used the NIR spectroscopy for the quality control of butters available on the Czech market. Creating a methodology to measure the butter, build calibration models for the fat content and dry matter and verify their functionality. We used 26 samples of butters, of which 13 came from the Czech production and 13 came from abroad. Using reference and instrumental methods were determined the contents of fat, dry matter and acid number. Samples were measured using a FT NIR Antaris spectroscope in reflectance mode on the integrating sphere. The results demonstrated that FT NIR could divide the measured samples of butters into two classes according to their origin. Statistical progressing of the results did not confirm conclusive differences in the amount of the measured components between Czech and foreign butters. Functionality of the calibration models for the fat content and dry matter was demonstrated, while the calibration model for the assessment of the acid number was unreliable.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

<a href="/cs/project/QJ1210302" target="_blank" >QJ1210302: Technologické postupy a složení mléčných výrobků umožňující prodloužení údržnosti, zvýšení bezpečnosti nebo zvýšení nutričních a zdravotních benefitů prostřednictvím bioaktivních látek přirozeně se vyskytujících v potravinách</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Mljekarstvo

ISSN

0026-704X

e-ISSN

—

Svazek periodika

66

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

HR - Chorvatská republika

Počet stran výsledku

8

Strana od-do

73-80

Kód UT WoS článku

000371850900008

EID výsledku v databázi Scopus

2-s2.0-84954480408