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RAPID ANALYSIS OF WHOLE MALT USING NEAR INFRARED REFLECTANCE SPECTROSCOPY
Author(s) -
Halsey Sheelagh A.
Publication year - 1987
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1987.tb04528.x
Subject(s) - mashing , chemistry , near infrared spectroscopy , spectroscopy , nitrogen , free amino nitrogen , analytical chemistry (journal) , moisture , correlation coefficient , infrared spectroscopy , chromatography , food science , mathematics , optics , physics , organic chemistry , quantum mechanics , statistics
Near infrared (NIR) reflectance spectroscopy has been evaluated for the analysis of whole malt. Good agreement has been obtained between NIR and reference methods for moisture and total nitrogen. A correlation coefficient (r) of 0·974 and a standard error of prediction (SEP) of 0·13% was obtained for the moisture measurement. Similarly the correlation between methods for total nitrogen analysis was 0·964 with a SEP of 0·049%. In addition, NIR spectroscopy can be used to predict wort composition from scans on whole malt, without the need for mashing. Hot Water Extract (r 0·951, SEP 2·1 1°/kg), total carbohydrates (r 0·946, SEP 0·07%), fermentable sugars (r 0·903, SEP 0·11%), total soluble nitrogen (r 0·900, SEP 0·027%), free amino nitrogen (r 0·857, SEP 1·0 mg/100 ml) and fermentability (r 0·884, SEP 0·90%) can be measured using this technique. Since no sample preparation is required, NIR spectroscopy provides a rapid method for simultaneous measurement of all these parameters in under two minutes.