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undergraduate thesis
Model praćenja kakvoće mlijeka primjenom NIR spektroskopije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:487328
Stojanović, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Stojanović, M. (2011). Model praćenja kakvoće mlijeka primjenom NIR spektroskopije (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:487328

Stojanović, Maja. "Model praćenja kakvoće mlijeka primjenom NIR spektroskopije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:487328

Stojanović, Maja. "Model praćenja kakvoće mlijeka primjenom NIR spektroskopije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:487328

Stojanović, M. (2011). 'Model praćenja kakvoće mlijeka primjenom NIR spektroskopije', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:487328

Stojanović M. Model praćenja kakvoće mlijeka primjenom NIR spektroskopije [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:487328

M. Stojanović, "Model praćenja kakvoće mlijeka primjenom NIR spektroskopije", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:487328

Metadata
TitleModel praćenja kakvoće mlijeka primjenom NIR spektroskopije
Title (english)Model of monitoring milk quality using NIR spectroscopy
AuthorMaja Stojanović
MentorJasenka Gajdoš Kljusurić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2011-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
NIR spektar hrane obuhvaća široko skupove koji proizlaze iz preklapanja apsorpcija odgovarajućih overtona i kombinacija vibracijskih vrpci koji uključuju C–H, O–H i N–H kemijske veze. NIR spektroskopija se danas rutinski koristi za analizu sastava sastojaka hrane, procesnih međuprodukata i gotovih proizvoda. U ovom radu je kao uzorak mjerenja poslužilo kravlje mlijeko različitih proizvođača, različite trajnosti (svježe i trajno) i različitog udjela mliječne masti (0,9; 2,8; 3 i 3,2 % mm). Za uzorke je provedena i ocjena senzorskih karakteristika za koje je procijenjeno su vrlo važne potrošaču (okus, miris, boja i kiselost). Cilj ovog rada bio je pokazati potencijalnu primjenjivost NIR spektroskopije kao vrijedne metode u karakterizaciji mlijeka praćenjem promjene kakvoće tijekom vremena (3 dana, T = 22°C). Obzirom na činjenicu kako je mlijeko je emulzija složene kemijske strukture primijenjena je kemometrija za obradu podataka dobivenih uporabom NIR spektroskopije i provedene senzorske ocjene, na temelju čega je modelom prikazana razlika u kakvoći mlijeka tijekom vremena. Utvrđeno je kako NIR spektroskopija zajedno sa kemometrijom predstavlja optimalnu metodu za praćenje kakvoće mlijeka i njegovog kvarenja tijekom vremena.
Abstract (english)
NIR range of food includes a wide set based on molecular overtone and combination vibrations involving C-H O-H and N-H chemical bonds. NIR spectroscopy is used to analyze the composition of food ingredients, process intermediates and finished products. In this paper as a measured sample served cow's milk produced from different manufacturers, with different shelf life (fresh and long) and different content of fat (0.9, 2.8, 3 and 3.2 % milk fat). For each milk sample was carried out and assessment of sensory characteristics that are valued as very important to the consumer, such as taste, odour, colour and acidity. The aim of this study was to demonstrate the potential applicability of NIR spectroscopy as a valuable tool in the characterization of milk by monitoring changes in quality over time (3 days, T = 22 °C). Due to the fact that milk is an emulsion with a complex chemical structure, chemometrics was applied on data obtained using NIR spectroscopy and conducted sensory evaluation what is shown with models presenting differences in the quality of milk over time. It was found that NIR spectroscopy together with chemometrics is the optimum method for monitoring the quality of milk and its decay over time.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:487328
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-19 10:52:15