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Near infrared reflectance analysis of oil concentration in an emulsion: A study of oil and water migrations in a mayonnaise‐based salad
Author(s) -
Davies Anthony M. C.,
Brocklehurst Timothy F.
Publication year - 1986
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.2740370316
Subject(s) - emulsion , reflectivity , chemistry , composition (language) , absorption (acoustics) , near infrared spectroscopy , oil droplet , environmental science , food science , materials science , optics , composite material , organic chemistry , linguistics , physics , philosophy
Equations were derived for estimating the oil concentration in mayonnaise containing 11–75% (w/w) oil in mayonnaise‐based salads by measurements of absorption using a near infrared scanning spectrometer (Neotec 6350 Research Composition Analyzer). The precision of the predictions averaged from two or three equations was better than ±1.0% at an oil concentration of 40% (w/w). The use of the method is demonstrated by its application to a study of the migration of oil and water in coleslaw during the first 6h after production.