| Revista: | Quimica nova |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000313390 |
| ISSN: | 0100-4042 |
| Autores: | Morgano, Marcelo A1 Faria, Cristiano Gomes de2 Ferrao, Marco F3 Ferreira, Marcia M.C4 |
| Instituciones: | 1Instituto de Tecnologia de Alimentos, Centro de Quimica de Alimentos e Nutricao Aplicada, Campinas, Sao Paulo. Brasil 2Empresa Brasileira de Pesquisa Agropecuaria, Centro Nacional de Pesquisa de Gado de Leite, Juiz de Fora, Minas Gerais. Brasil 3Universidade de Santa Cruz do Sul, Departamento de Quimica e Fisica, Santa Cruz do Sul, Rio Grande do Sul. Brasil 4Universidade Estadual de Campinas, Instituto de Quimica, Campinas, Sao Paulo. Brasil |
| Año: | 2007 |
| Periodo: | Abr |
| Volumen: | 30 |
| Número: | 2 |
| Paginación: | 346-350 |
| País: | Brasil |
| Idioma: | Portugués |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | In this work a fast method for the determination of the total sugar levels in samples of raw coffee was developed using the near infrared spectroscopy technique and multivariate regression. The sugar levels were initially obtained using gravimety as the reference method. Later on, the regression models were built from the near infrared spectra of the coffee samples. The original spectra were pre-treated according to the Kubelka-Munk transformation and multiplicative signal correction. The proposed analytical method made possible the direct determination of the total sugar levels in the samples with an error lower by 8% with respect to the conventional methodology |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Café, Azúcar, Espectroscopía de infrarrojo cercano |
| Keyword: | Chemistry, Food chemistry, Coffee, Sugar, Near infrared spectroscopy |
| Texto completo: | Texto completo (Ver HTML) |
