Caracterização físico-química de queijo prato por espectroscopia no infravermelho e regressão de mínimos quadrados parciais Physico-chemical characterization of prato cheese by infrared spectroscopy and partial least squares regression
| Autor: | Elenise Sauer-Leal, Fernanda Martins Okada, Patricio Peralta-Zamora |
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| Jazyk: | English<br />Spanish; Castilian<br />Portuguese |
| Rok vydání: | 2008 |
| Předmět: | |
| Zdroj: | Química Nova, Vol 31, Iss 7, Pp 1621-1625 (2008) |
| Druh dokumentu: | article |
| ISSN: | 0100-4042 1678-7064 |
| DOI: | 10.1590/S0100-40422008000700004 |
| Popis: | In this work an analytical methodology for the determination of relevant physicochemical parameters of prato cheese is reported, using infrared spectroscopy (DRIFT) and partial least squares regression (PLS). Several multivariate models were developed, using different spectral regions and preprocessing routines. In general, good precision and accuracy was observed for all studied parameters (fat, protein, moisture, total solids, ashes and pH) with standard deviations comparable with those provided by the conventional methodologies. The implantation of this multivariate routine involves significant analytical advantages, including reduction of cost and time of analysis, minimization of human errors, and elimination of chemical residues. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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