“…It is also seen that the preprocessed spectra of high and low WHC strains can be differentiated using these bands. These bands have also been previously found optimal for prediction of water content of yogurt samples dissolved in acetonitrile (Adam et al, 2009). An outlier detection was performed based on inspection of pre-processed spectra, Q residuals vs. Hotelling T 2 plot and the PCA score plot.…”
Section: Whc Measured By Nirmentioning
confidence: 75%
“…It is also seen that the pre-processed spectra of high and low WHC strains can be differentiated using these bands. These bands have also been previously found optimal for prediction of water content of yogurt samples dissolved in acetonitrile (Adam et al ., 2009). Fig.…”
We investigated the use of near-infrared spectroscopy (NIR) for measuring water-holding capacity (WHC) in fermented milk. Increased WHC ensures improved texture and decreased syneresis in fermented dairy products and also improves cheese yield. NIR combined with partial least-squares-discriminant analysis (PLS-DA) was found to be a promising rapid and non-invasive method with no pretreatment of the samples for prediction of WHC in fermented milk samples. Analysis of the chemical bonds in the region 10 700–4500 cm−1 (935–2200 nm) of the electromagnetic spectrum was able to distinguish between samples with high vs. low WHC. This technique was successfully used to screen different strains of lactic acid bacteria for their ability to provide fermented milk with increased WHC, which is of great importance for use in various dairy products.
“…It is also seen that the preprocessed spectra of high and low WHC strains can be differentiated using these bands. These bands have also been previously found optimal for prediction of water content of yogurt samples dissolved in acetonitrile (Adam et al, 2009). An outlier detection was performed based on inspection of pre-processed spectra, Q residuals vs. Hotelling T 2 plot and the PCA score plot.…”
Section: Whc Measured By Nirmentioning
confidence: 75%
“…It is also seen that the pre-processed spectra of high and low WHC strains can be differentiated using these bands. These bands have also been previously found optimal for prediction of water content of yogurt samples dissolved in acetonitrile (Adam et al ., 2009). Fig.…”
We investigated the use of near-infrared spectroscopy (NIR) for measuring water-holding capacity (WHC) in fermented milk. Increased WHC ensures improved texture and decreased syneresis in fermented dairy products and also improves cheese yield. NIR combined with partial least-squares-discriminant analysis (PLS-DA) was found to be a promising rapid and non-invasive method with no pretreatment of the samples for prediction of WHC in fermented milk samples. Analysis of the chemical bonds in the region 10 700–4500 cm−1 (935–2200 nm) of the electromagnetic spectrum was able to distinguish between samples with high vs. low WHC. This technique was successfully used to screen different strains of lactic acid bacteria for their ability to provide fermented milk with increased WHC, which is of great importance for use in various dairy products.
“…Su trabajo arrojó que la comparación de todos los métodos con el KFT presenta resultados estadísticamente equivalentes (p>0,05) en el rango de contenido de humedad que es de interés para la comercialización del café verde en Brasil (8-13 g/100 g). Otros autores como Adam et al, (2009) y Re et al, (2006 han demostrado la igualdad entre un método de determinación de humedad y otro. …”
Section: Efecto Del Peso De La Muestra Y Método Utilizado En La Deterunclassified
ResumenEl objetivo del presente trabajo fue evaluar el efecto de la masa de la muestra y del tipo de método usado en la determinación del porcentaje de humedad de diferentes matrices alimentarias. Para la determinación de humedad por el método de mufla se siguieron las normas colombianas para cada producto en particular por triplicado: la norma AOAC para ahuyama y mango; la norma NTC 2558 para café y la norma NTC 1663 para salchicha. Estos se compararon con el método de analizador de humedad de halógenos. Se comprobó que la masa de la muestra es un factor influyente en la determinación de humedad por los dos métodos utilizados, ya que se presentaron diferencias estadísticamente significativas en algunos productos estudiados. Sin embargo, entre los dos métodos no se encontró diferencias significativas en la determinación del porcentaje de humedad. Esto permitió comprobar que el método estandarizado del analizador de humedad es fiable para la determinación de este parámetro.
Palabras clave: determinación de humedad, porcentaje de humedad, método de mufla, analizador de humedad de halógenos
Comparative Study of Methods for Moisture Determination of Several Food Matrices AbstractThe objective of this study was to evaluate the effect of the mass of the sample and the type of method used in determining the moisture content of different food matrices. For moisture determination by the muffle method the Colombian norms were followed for each particular product by triplicate: the AOAC norms for squash and mango; the NTC 2558 norm for coffee and the NTC 1663 norm for sausage. These were compared with the halogen moisture analyzer method. It was found that the mass of the sample is an important factor in the determination of moisture by the two methods used, since there were statistically significant differences in some products studied. However, between the two methods no significant differences in determining the percentage of moisture were found. This allowed demonstrating that the standardized moisture analyzer method is reliable for the determination of this parameter.
“…; Adam et al . ). In addition, variation in the quantity of water present in foods can affect the commercial value of the products, making its determination a routine in quality control of food (Isengard ).…”
The analytical methods used for routine moisture determination are based on a loss on drying (LOD) approach performed by conventional heating in ovens, but infrared loss on drying (IRLOD) and microwave-assisted loss on drying (MALOD) drying methods have been used to reduce the analysis time. MALOD speeds up water removal from meat products 64 times in comparison to LOD and provided similar results (agreement between 98 and 101%), but with lower energy consumption (<1 and 31 kWh for MALOD and LOD, respectively) and higher sample throughput (60 samples/h). Infrared thermographies showed temperature of 107.8C in MALOD, which is similar to those used in conventional ovens (105 and 120C). For IRLOD the results were generally lower and its use for meat products should be carefully considered. A fast and accurate analysis of moisture in meat products could be achieved using microwaves, saving time and energy expenditure in agreement to green analytical chemistry.
PRACTICAL APPLICATIONSMoisture is a routine analysis performed in every industrial and academic laboratory interested on the study of meat and its products. However, different analytical methods are used for this purpose, and often different results are obtained. Therefore, in this study the performance of three methods based on loss on drying (using conventional, infrared or microwave heating) were evaluated. The results showed lower moisture content by the use of infrared balances for all samples and its use should be carefully evaluated to avoid systematic errors. Contrarily, the results obtained by the use of microwaves were comparable with those of conventional heating, but several advantages were found. The energy consumption was reduced at least 31 times and 15 samples could be processed simultaneously in only 15 min opening the possibility of use of this method to improve routine analysis or as an analytical technique for processing control.
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