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| Description
| - 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.
- 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. (en)
- Cílem naší práce bylo posouzení možnosti použití NIR spektroskopie v analýze jakostních ukazatelů vybraných mléčných výrobků. Zabývali jsme se stanovením obsahu sušiny, obsahu tuku a stanovením hodnot pH u jogurtů (včetně titrační kyselosti), mléčných krupic a mléčných rýží. Všechny vzorky byly analyzovány referenčními metodami a následně měřeny FT NIR spektroskopem na integrační sféře v režimu reflektance ve spektrálním rozsahu 10 000 -- 4 000 cm-1 se 100 scany rozlišením 8. Kalibrační modely byly vytvořeny pomocí PLS algoritmu (metoda minimálních čtverců) a ověřeny křížovou validací. Pro jogurt byly dosaženy nejvyšší korelační koeficienty kalibrace: sušina 0.998, tuk 0.989, pH 0.875 a titrační kyselost 0.989, u mléčné krupice 0.967 pro sušinu, 0.983 pro tuk a 0.992 pro model pH a u mléčné rýže: sušina 0.987, tuk 0.990 a pH 0.852. Výsledky prokázaly, že NIR spektroskopie je vhodná pro rychlou a nedestruktivní analýzu mléčných výrobků v praxi. (cs)
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| Title
| - Determination of Selected Parameters of Quality of the Dairy Products by NIR Spectroscopy
- Stanovení vybraných parametrů kvality v mléčných výrobcích NIR spektrometrií. (cs)
- Determination of Selected Parameters of Quality of the Dairy Products by NIR Spectroscopy (en)
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| skos:prefLabel
| - Determination of Selected Parameters of Quality of the Dairy Products by NIR Spectroscopy
- Stanovení vybraných parametrů kvality v mléčných výrobcích NIR spektrometrií. (cs)
- Determination of Selected Parameters of Quality of the Dairy Products by NIR Spectroscopy (en)
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| skos:notation
| - RIV/62156489:43210/06:00095822!RIV07-MSM-43210___
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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/62156489:43210/06:00095822
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - NIR spectroscopy; fat; milk products; milk rice; milk semoline; pH acidity; solids; titrable acidity (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
| - Czech Journal of Food Sciences
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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
| - Šustová, Květoslava
- Růžičková, Jana
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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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