. "RIV/60461373:22330/13:43896991!RIV14-MSM-22330___" . . "Infra\u010Derven\u00E1 spektroskopie (FTIR spektroskopie, NIR spektroskopie) v kombinaci s v\u00EDcerozm\u011Brn\u00FDmi statistick\u00FDmi metodami poskytuje \u0159adu v\u00FDhod p\u0159i anal\u00FDze potravin\u00E1\u0159sk\u00FDch surovin a v\u00FDrobk\u016F. Je mo\u017En\u00E9 ji pou\u017E\u00EDt nejen k ov\u011B\u0159en\u00ED autenticity t\u011Bchto produkt\u016F, ale tak\u00E9 ke stanoven\u00ED jejich slo\u017Een\u00ED. V tomto p\u0159\u00EDpad\u011B byla infra\u010Derven\u00E1 spektra, ve st\u0159edn\u00ED oblasti infra\u010Derven\u00E9ho z\u00E1\u0159en\u00ED, vyu\u017Eita k identifikaci p\u0159\u00EDrodn\u00EDch a syntetick\u00FDch barviv ve vzorc\u00EDch cukrovinek typu dropsy a roksy a ke stanoven\u00ED jejich slo\u017Een\u00ED. Byly proto nejprve stanoveny parametry jako jsou obsah cukr\u016F (glukosa, fruktosa, sacharosa, maltosa) a su\u0161iny. D\u00E1le byla vytvo\u0159ena rozs\u00E1hl\u00E1 matice dat, kter\u00E1 obsahovala t\u00E9m\u011B\u0159 4000 \u0159\u00E1dk\u016F a 380 sloupc\u016F. Tato matice byla zpracov\u00E1na t\u0159emi statistick\u00FDmi metodami ? Matlab, Statistika 7 a TQ Analyst. Pomoc\u00ED v\u00EDcerozm\u011Brn\u00FDch pr\u016Fzkumn\u00FDch technik bylo mo\u017En\u00E9 potvrdit nebo vylou\u010Dit p\u0159\u00EDtomnost jednotliv\u00FDch barviv. Kalibra\u010Dn\u00ED modely pot\u00E9 umo\u017Enily vyhodnotit slo\u017Een\u00ED cukrovinek na z\u00E1klad\u011B infra\u010Derven\u00FDch spekter ve st\u0159edn\u00ED oblasti infra\u010Derven\u00E9ho z\u00E1\u0159en\u00ED." . "116228" . . "[CF9E215DB780]" . . "Barto\u0161kov\u00E1, Pavla" . . . . "Vyu\u017Eit\u00ED statistick\u00FDch metod p\u0159i hodnocen\u00ED cukrovinek" . . "Merrelov\u00E1, Jitka" . "Infra\u010Derven\u00E1 spektroskopie (FTIR spektroskopie, NIR spektroskopie) v kombinaci s v\u00EDcerozm\u011Brn\u00FDmi statistick\u00FDmi metodami poskytuje \u0159adu v\u00FDhod p\u0159i anal\u00FDze potravin\u00E1\u0159sk\u00FDch surovin a v\u00FDrobk\u016F. Je mo\u017En\u00E9 ji pou\u017E\u00EDt nejen k ov\u011B\u0159en\u00ED autenticity t\u011Bchto produkt\u016F, ale tak\u00E9 ke stanoven\u00ED jejich slo\u017Een\u00ED. V tomto p\u0159\u00EDpad\u011B byla infra\u010Derven\u00E1 spektra, ve st\u0159edn\u00ED oblasti infra\u010Derven\u00E9ho z\u00E1\u0159en\u00ED, vyu\u017Eita k identifikaci p\u0159\u00EDrodn\u00EDch a syntetick\u00FDch barviv ve vzorc\u00EDch cukrovinek typu dropsy a roksy a ke stanoven\u00ED jejich slo\u017Een\u00ED. Byly proto nejprve stanoveny parametry jako jsou obsah cukr\u016F (glukosa, fruktosa, sacharosa, maltosa) a su\u0161iny. D\u00E1le byla vytvo\u0159ena rozs\u00E1hl\u00E1 matice dat, kter\u00E1 obsahovala t\u00E9m\u011B\u0159 4000 \u0159\u00E1dk\u016F a 380 sloupc\u016F. Tato matice byla zpracov\u00E1na t\u0159emi statistick\u00FDmi metodami ? Matlab, Statistika 7 a TQ Analyst. Pomoc\u00ED v\u00EDcerozm\u011Brn\u00FDch pr\u016Fzkumn\u00FDch technik bylo mo\u017En\u00E9 potvrdit nebo vylou\u010Dit p\u0159\u00EDtomnost jednotliv\u00FDch barviv. Kalibra\u010Dn\u00ED modely pot\u00E9 umo\u017Enily vyhodnotit slo\u017Een\u00ED cukrovinek na z\u00E1klad\u011B infra\u010Derven\u00FDch spekter ve st\u0159edn\u00ED oblasti infra\u010Derven\u00E9ho z\u00E1\u0159en\u00ED."@cs . . . . "Vyu\u017Eit\u00ED statistick\u00FDch metod p\u0159i hodnocen\u00ED cukrovinek"@cs . . . "22330" . . "Use of statistical methods in the evaluation of confectionery"@en . "RIV/60461373:22330/13:43896991" . "60. konference chemick\u00E9ho a procesn\u00EDho in\u017Een\u00FDrstv\u00ED" . "S" . "5"^^ . "\u010Cop\u00EDkov\u00E1, Jana" . . . "Vyu\u017Eit\u00ED statistick\u00FDch metod p\u0159i hodnocen\u00ED cukrovinek" . "Use of statistical methods in the evaluation of confectionery"@en . "5"^^ . "confectionery; evaluation; statistical methods"@en . "Synytsya, Andriy" . "2"^^ . "Praha" . . "Vyu\u017Eit\u00ED statistick\u00FDch metod p\u0159i hodnocen\u00ED cukrovinek"@cs . . . . "Infrared spectroscopy (FTIR spectroscopy, NIR spectroscopy) in combination with multivariate statistical method provides many advantages in the analysis of food materials and products. It can be used not only to verify the authenticity of these products , but also to determine their composition. In this case, the infrared spectrum, in the mid infrared region , used to identify the natural and synthetic dyes in samples of the type of confectionery drops and roksy and to determine their composition. Therefore, they were first established parameters such as sugars (glucose, fructose, sucrose, maltose ) and dry matter . Furthermore, a large data matrix that contained almost 4000 rows and 380 columns. This matrix was prepared by three statistical methods - Matlab , Statistics and 7 TQ Analyst . Using multivariate exploratory techniques to confirm or exclude the presence of various dyes. Calibration models then allow to evaluate the composition of confectionery based on infrared spectra in the mid infrared region ."@en . "Henke, Svatopluk" . "978-80-02-02500-9" . "Srn\u00ED" . "2013-10-14+02:00"^^ . "\u010Cesk\u00E1 spole\u010Dnost chemick\u00E9ho in\u017Een\u00FDrsv\u00ED" .