Direct determination of the starch content in gravy by near-infrared spectroscopy
1996
Zeng, W. | Zhang, H.Z. | Lee, T.C.
For the first time, a near-infrared transmission spectroscopic method has been developed to directly determine the starch content in a liquid gravy model system at low starch concentration (less than 5%). The best wavelengths for the model are 605, 623, 919, 1017, and 1031 nm. The regression equation is C = -3.62 - 10.47 alpha1 - 14.39 alpha2 - 29.24 alpha3 + 25.26 alpha4 + 50.15 alpha6. Using this method to directly determine starch content without any special treatment, we can easily and rapidly estimate the viscosity of liquid gravy and gravy-containing food products to carry out quality control. The time for analysis of one sample is less then 2 min. It is a rapid and nondestructive method and can be applied to on-line analysis at food-processing sites.
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