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Compositional analysis of liquid egg products using infrared transmission spectroscopy
Author(s) -
OSBORNE B. G.,
BARRETT G. M.
Publication year - 1984
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1984.tb00358.x
Subject(s) - total dissolved solids , analytical chemistry (journal) , infrared spectroscopy , residual , infrared , calibration , chemistry , standard deviation , standard error , chromatography , materials science , mathematics , environmental science , statistics , optics , physics , algorithm , organic chemistry , environmental engineering
Summary Calibration equations have been developed for the measurement of protein, total lipid and total solids content of liquid egg products using infrared transmission spetroscopy and the technique enables all these analyses to be carried out in under 20 min. Multiple correlation coefficients of 0.982, 0.988 and 0.997 and residual standard deviations of 0.37, 0.66 and 1.06% respectively were obtained for the infrared method compared with standard procedures. The results for total solids was not significantly different from that obtained by regression of total solids on combined protein and total lipid, all three determined by standard methods.