About: Use of near infrared spectroscopy whit fourier transform to analysis of curd cheese %22Olomoucké tvarůžky%22

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this study was to check the use of NIR technique for assessment of dry matter (DM), active acidity (pH), sodium chloride (NaCl) of curd cheese to name %22Olomoucké tvarůžky%22 by FT NIR. Seventy two samples were obtained directly from producer, and stored at 5°C during five weeks. Spectra were measured in the reflectance mode with a compressive cell (radius 1cm) wave number between 4 000 and 10 000 cm-1, averaging 80 scans, spectral resolution 4 cm-1. Correlations between reference values of chemical properties and NIR reflectance data were examined using the multivariate method of partial leas squares (PLS) regression. The correlation coefficient for DM was 0,952 and those for pH and NaCl were 0,905; 0,975 respectively. The standard error of the calibration for DR, pH and NaCl were found 0,285; 0,245; 0,090 respectively. The calibration models developed were verified by cross validation. The study show that FT NIR spectroscopy can be used for determination of some chemical properties curd cheese - %22Olomoucké tvarůžky%22 The aim of this study was to check the use of NIR technique for assessment of dry matter (DM), active acidity (pH), sodium chloride (NaCl) of curd cheese to name %22Olomoucké tvarůžky%22 by FT NIR. Seventy two samples were obtained directly from producer, and stored at 5°C during five weeks. Spectra were measured in the reflectance mode with a compressive cell (radius 1cm) wave number between 4 000 and 10 000 cm-1, averaging 80 scans, spectral resolution 4 cm-1. Correlations between reference values of chemical properties and NIR reflectance data were examined using the multivariate method of partial leas squares (PLS) regression. The correlation coefficient for DM was 0,952 and those for pH and NaCl were 0,905; 0,975 respectively. The standard error of the calibration for DR, pH and NaCl were found 0,285; 0,245; 0,090 respectively. The calibration models developed were verified by cross validation. The study show that FT NIR spectroscopy can be used for determination of some chemical properties curd cheese - %22Olomoucké tvarůžky%22 (en)
Title	Use of near infrared spectroscopy whit fourier transform to analysis of curd cheese %22Olomoucké tvarůžky%22 Use of near infrared spectroscopy whit fourier transform to analysis of curd cheese %22Olomoucké tvarůžky%22 (en)
skos:prefLabel	Use of near infrared spectroscopy whit fourier transform to analysis of curd cheese %22Olomoucké tvarůžky%22 Use of near infrared spectroscopy whit fourier transform to analysis of curd cheese %22Olomoucké tvarůžky%22 (en)
skos:notation	RIV/62156489:43210/11:00184152!RIV12-MSM-43210___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(2B08069)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Šustová, Květoslava Kozelková, Monika Lužová, Táňa Bubeníčková, Aneta
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	237238
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/11:00184152
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	cheese; Olomoucké tvarůžky; calibration; FT NIR spectroscopy (en)
http://linked.open.../riv/klicoveSlovo	FT NIR spectroscopy Olomoucké tvarůžky calibration cheese
http://linked.open...odStatuVydavatele	SK - Slovenská republika
http://linked.open...ontrolniKodProRIV	[967653E8CC10]
http://linked.open...i/riv/nazevZdroje	Acta technologica agriculturae : vedecký časopis pre mechanizáciu pol'nohospodárstva = the scientific journal for agricultural engineering
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Relationship research of contaminant microflora and biogenic amines as the risk toxicants in the system of cheese health unexceptionability on the consumer market
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	14
http://linked.open...iv/tvurceVysledku	Bubeníčková, Aneta Kozelková, Monika Šustová, Květoslava Lužová, Táňa
issn	1335-2555
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	43210

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