Application of NIR technology in the animal food industry
2011
Maslovarić, M., Institute for Application of the Science in Agriculture, Belgrade (Serbia) | Jovanović, R., Institute for Application of the Science in Agriculture, Belgrade (Serbia) | Janković, S., Institute for Application of the Science in Agriculture, Belgrade (Serbia) | Lević, J., Institute for Food Technology, Novi Sad (Serbia) | Tolimir, N., Institute for Application of the Science in Agriculture, Belgrade (Serbia)
The importance of NIR technology in the animal food industry is presented in this study. As the example of the calibration procedure of NIR devices a calibration model for 14 samples of soybean cake was designed. Samples were previously analyzed in the standard laboratory testing of the moisture content, content of crude proteins, crude fats and crude fibre. In this calibration procedure high determination coefficients - R2 were established for these parameters of the nutritional value of food (0.9783 for moisture, 0.9904 for crude proteins, 0.9872 for crude fats and 0.9351 for crude fibre). The comparison of values obtained by using standard laboratory methods with values obtained by NIR technology/method indicates that by using NIR devices it is possible to obtain highly reliable results, and therefore it can be used successfully in facilities for production of animal food in the control of the quality and projection of mixtures.
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