Spectroscopic analysis of milk fat and its mathematical evaluation

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28140%2F16%3A43874827" target="_blank" >RIV/70883521:28140/16:43874827 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/16:43874827

Výsledek na webu

<a href="http://www.naun.org/main/NAUN/bio/2016/a382001-452.pdf" target="_blank" >http://www.naun.org/main/NAUN/bio/2016/a382001-452.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Spectroscopic analysis of milk fat and its mathematical evaluation

Popis výsledku v původním jazyce

The aim of this paper is to verify the applicability of Raman spectroscopy for measuring the content of fat in milk and dairy products. Accurate monitoring of milk nutritional compositions is essential for producers of milk and also for milk and dairy products quality control. Raman spectroscopy enables effective material identification and offers rapid, non-contact, nondestructive, reagent free measurements and possibility to insert devices for automatization. These are the main benefits of this method comparing to traditional time-consuming techniques. The statistical method Principal component analysis was performed for large spectral datasets evaluation. For specific spectral information was used linear regression. Liquid milk samples as well as dried milk droplets with fat concentration range 0,1 % to 3,5 % and dairy products with 10 % and 82 % fat concentration were used for analyses by Raman spectroscopy. Röse-Gottlieb gravimetric method and butyrometric method served as a standard control methods for correlation with experimental spectroscopic data for milk fat analysis. Methods accuracy is discussed in the paper. Quite high agreement is obtained for Raman spectroscopy.

Název v anglickém jazyce

Spectroscopic analysis of milk fat and its mathematical evaluation

Popis výsledku anglicky

The aim of this paper is to verify the applicability of Raman spectroscopy for measuring the content of fat in milk and dairy products. Accurate monitoring of milk nutritional compositions is essential for producers of milk and also for milk and dairy products quality control. Raman spectroscopy enables effective material identification and offers rapid, non-contact, nondestructive, reagent free measurements and possibility to insert devices for automatization. These are the main benefits of this method comparing to traditional time-consuming techniques. The statistical method Principal component analysis was performed for large spectral datasets evaluation. For specific spectral information was used linear regression. Liquid milk samples as well as dried milk droplets with fat concentration range 0,1 % to 3,5 % and dairy products with 10 % and 82 % fat concentration were used for analyses by Raman spectroscopy. Röse-Gottlieb gravimetric method and butyrometric method served as a standard control methods for correlation with experimental spectroscopic data for milk fat analysis. Methods accuracy is discussed in the paper. Quite high agreement is obtained for Raman spectroscopy.

Druh

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

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

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

International Journal of Biology and Biomedical Engineering

ISSN

1998-4510

e-ISSN

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Svazek periodika

10

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

168-175

Kód UT WoS článku

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EID výsledku v databázi Scopus

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