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Statements

Subject Item
n2:RIV%2F00216275%3A25310%2F09%3A00008396%21RIV10-MSM-25310___
rdf:type
n13:Vysledek skos:Concept
dcterms:description
Water content was determined in 11 samples of white yoghurts. Several techniques, namely Karl Fischer (KF) volumetric titration, near and middle infrared spectroscopy (MIR), oven drying and moisture analyser were used. Optimisations of solvent, titration temperature and extraction time were carried out for the KF titration. Methanol at room temperature with 5 min extraction period was used as final conditions. For the infrared spectroscopy (FTIR) the suitable solvent and the appropriate wavenumbers for water analysis were chosen. The measurement in the near infrared (NIR) region at the wavenumber 10270 cm-1 using acetonitrile as solvent and transmission method was evaluated as the best of the FTIR methods. Based on the comparison of individual methods the oven drying at 105 degrees C seems to be the most suitable, but it is the most time consuming. However, KF volumetric titration and especially FTIR methods appear to be good alternatives to the drying methods. Water content was determined in 11 samples of white yoghurts. Several techniques, namely Karl Fischer (KF) volumetric titration, near and middle infrared spectroscopy (MIR), oven drying and moisture analyser were used. Optimisations of solvent, titration temperature and extraction time were carried out for the KF titration. Methanol at room temperature with 5 min extraction period was used as final conditions. For the infrared spectroscopy (FTIR) the suitable solvent and the appropriate wavenumbers for water analysis were chosen. The measurement in the near infrared (NIR) region at the wavenumber 10270 cm-1 using acetonitrile as solvent and transmission method was evaluated as the best of the FTIR methods. Based on the comparison of individual methods the oven drying at 105 degrees C seems to be the most suitable, but it is the most time consuming. However, KF volumetric titration and especially FTIR methods appear to be good alternatives to the drying methods.
dcterms:title
Comparison of Various Methods for Determination of Water in White Yoghurts Comparison of Various Methods for Determination of Water in White Yoghurts
skos:prefLabel
Comparison of Various Methods for Determination of Water in White Yoghurts Comparison of Various Methods for Determination of Water in White Yoghurts
skos:notation
RIV/00216275:25310/09:00008396!RIV10-MSM-25310___
n4:aktivita
n10:Z n10:P
n4:aktivity
P(GA203/08/1536), Z(MSM0021627502)
n4:cisloPeriodika
3
n4:dodaniDat
n18:2010
n4:domaciTvurceVysledku
n5:8088462 n5:5849535 n5:6495001 n5:2804417
n4:druhVysledku
n11:J
n4:duvernostUdaju
n19:S
n4:entitaPredkladatele
n14:predkladatel
n4:idSjednocenehoVysledku
307819
n4:idVysledku
RIV/00216275:25310/09:00008396
n4:jazykVysledku
n12:eng
n4:klicovaSlova
Water Content; FTIR; Karl Fischer Titration; White Yoghurt
n4:klicoveSlovo
n7:FTIR n7:White%20Yoghurt n7:Karl%20Fischer%20Titration n7:Water%20Content
n4:kodStatuVydavatele
GB - Spojené království Velké Británie a Severního Irska
n4:kontrolniKodProRIV
[4FB90E8E9472]
n4:nazevZdroje
Food Chemistry
n4:obor
n16:CB
n4:pocetDomacichTvurcuVysledku
4
n4:pocetTvurcuVysledku
4
n4:projekt
n17:GA203%2F08%2F1536
n4:rokUplatneniVysledku
n18:2009
n4:svazekPeriodika
115
n4:tvurceVysledku
Dobiáš, Petr Adam, Martin Ventura, Karel Bajerová, Petra
n4:zamer
n15:MSM0021627502
s:issn
0308-8146
s:numberOfPages
5
n3:organizacniJednotka
25310