Development of a rapid, non-destructive method for egg content determination in dry pasta using FT-NIR technique

Journal of Food Engineering

Volumn 107, Issue 2, 2011, Pages 195-199

  Fodor, Marietta ^a   Woller, Agnes ^a   Turza, Sandor ^b   Szigedi, Tamas ^a  

^a Institute of Data Analytics and Information Systems   (Hungary)

^b Flextra Lab Kft Budapest   (Hungary)

Author keywords

Egg content; Near infrared; Pasta; PLS regression

Indexed keywords

CONTENT DETERMINATION; DIFFUSE REFLECTION SPECTRA; EGG CONTENT; FOURIER TRANSFORM NEAR INFRARED SPECTROSCOPY; MULTIPLICATIVE SCATTER CORRECTION; MULTIVARIATE CALIBRATION; NEAR INFRARED; NONDESTRUCTIVE METHODS; OPTIMAL RESULTS; PARTIAL LEAST-SQUARES REGRESSION; PASTA; PLS REGRESSION; ROOT-MEAN-SQUARE ERROR OF PREDICTIONS; SPECTRAL RANGE;

CALIBRATION; FOURIER TRANSFORMS;

INFRARED DEVICES;

EID: 79961030758     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.024     Document Type: Article

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