Compositional analysis of liquid egg products using infrared transmission spectroscopy

Autor:	Brian G. Osborne, G. M. Barrett
Rok vydání:	2007
Předmět:	Chromatography Chemistry Infrared Infrared transmission Calibration Analytical chemistry Multiple correlation Spectroscopy Total dissolved solids Residual Industrial and Manufacturing Engineering Standard deviation Food Science
Zdroj:	International Journal of Food Science & Technology. 19:349-353
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1984.tb00358.x
Popis:	Summary Calibration equations have been developed for the measurement of protein, total lipid and total solids content of liquid egg products using infrared transmission spetroscopy and the technique enables all these analyses to be carried out in under 20 min. Multiple correlation coefficients of 0.982, 0.988 and 0.997 and residual standard deviations of 0.37, 0.66 and 1.06% respectively were obtained for the infrared method compared with standard procedures. The results for total solids was not significantly different from that obtained by regression of total solids on combined protein and total lipid, all three determined by standard methods.
Databáze:	OpenAIRE
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