Discriminant analysis of Olomouc curd cheese by Fourier transform near infrared spectroscopy
2014
Kralova, M., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Milk Hygiene and Technology | Prochazkova, Z., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Milk Hygiene and Technology | Svobodova, V., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Milk Hygiene and Technology | Maricova, E., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Milk Hygiene and Technology | Janstova, B., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Milk Hygiene and Technology | Vorlova, L., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Milk Hygiene and Technology
We used the discriminant analysis of curd cheese during storage by Fourier transform near infrared spectroscopy method (FT-NIRs). Olomouc curd cheese samples were stored at 5 and at 20 deg C during seven weeks. The spectra of samples were measured at the integration sphere in reflectance mode with the use of a compressive cell in the spectral range of 10 000-4000/cm with 100 scans. Ten principal components were used for all the calibration models. Great similarity between the samples stored at 5 and 20 deg C was found. Twelve samples stored at 20 deg C for 1 week and 2 samples stored at 20 deg C for 2 weeks were classified as samples stored at 5 deg C. Different results were found out by comparing the storage time. 100% variability was described between the spectra scanned in different weeks of storage at 5deg C and 99.9% variability was obtained for the samples stored at 20 deg C. Thus, the discriminant analysis of Olomouc curd cheese by FT-NIRs is a suitable method for the determination of ripening time.
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