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| rdf:type
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| Description
| - Cílem práce byo ověření aplikace NIR metody pro stanovení sušiny, tuku, bílkovin, pH a reologických vlastností tavených sýrů. Vzorky tavených sýrů byly analyzovány referenčními metodami a FT NIR spektrometrem s vláknovou optikou. Kalibrační modely byly vytvořeny PLS metodou a ověřeny cross validací. Korelační koeficient pro sušinu je 0.998, pro tuk, bílkoviny pH a penetraci 0.995, 0.996, 0.945 a 0.925. Směrodatná odchylka predikce je pro tyto veličiny 0.429, 0.997, 0.303, 0.062 and 1.330. Jak vyplývá ze zjištěných výsledků, NIR spektroskopie může být využita pro stanovení složení tavených sýrů. Penetraci a pH lze rovněž stanovit, avšak s nižší přesností. (cs)
- 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.
- 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. (en)
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| Title
| - NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture.
- NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture. (en)
- NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture. (cs)
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| skos:prefLabel
| - NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture.
- NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture. (en)
- NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture. (cs)
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| skos:notation
| - RIV/60461373:22330/04:00012847!RIV/2005/MSM/223305/N
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| http://linked.open.../vavai/riv/strany
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/04:00012847
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - processed cheese;FT NIR spectroscopy;calibration;partial least square method (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - Journal of Food Engineering
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Čurda, Ladislav
- Kukačková, Olga
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
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