Premium
Measurement of levels of bread improvers in concentrates by means of near infrared reflectance spectroscopy
Author(s) -
Osborne Brian G.
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740341120
Subject(s) - near infrared reflectance spectroscopy , reflectivity , ascorbic acid , diluent , infrared spectroscopy , chemistry , food science , diffuse reflectance infrared fourier transform , spectroscopy , starch , near infrared spectroscopy , analytical chemistry (journal) , chromatography , nuclear chemistry , organic chemistry , optics , catalysis , physics , photocatalysis , quantum mechanics
The simultaneous analysis of ascorbic acid, azodicarbonamide and L‐cysteine in bread improver mix concentrates at levels of 0–10% in a starch diluent has been achieved. The use of near infrared reflectance spectroscopy enabled the measurements to be obtained in less than one minute with accuracies of about ± 1% at the 95% confidence interval.