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Measurement of fat and moisture in air‐dried bread by near infrared reflectance
Author(s) -
Duvenage Estelle
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.2740370408
Subject(s) - moisture , reflectivity , environmental science , near infrared spectroscopy , food science , water content , infrared , chemistry , remote sensing , meteorology , geography , geology , optics , physics , geotechnical engineering
Near infrared calibrations have been derived and used routinely for a year in the measurement of fat and moisture in air‐dried bread. First and second derivative calibrations were obtained using a Pacific Scientific mark II scanning spectrophotometer on samples sent from all over South Africa to the Wheat Board for analysis. Prediction analysis performed on further bread samples gave standard errors of prediction (s.e.p.) of 0.12% fat and 0.13% moisture.