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undergraduate thesis
Model raščlanjivanja uzoraka maslinovog ulja primjenom NIR spektroskopije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:202731
Slišković, Leda
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

Slišković, L. (2011). Model raščlanjivanja uzoraka maslinovog ulja primjenom NIR spektroskopije (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:202731

Slišković, Leda. "Model raščlanjivanja uzoraka maslinovog ulja primjenom NIR spektroskopije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:202731

Slišković, Leda. "Model raščlanjivanja uzoraka maslinovog ulja primjenom NIR spektroskopije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:202731

Slišković, L. (2011). 'Model raščlanjivanja uzoraka maslinovog ulja 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:159:202731

Slišković L. Model raščlanjivanja uzoraka maslinovog ulja 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:159:202731

L. Slišković, "Model raščlanjivanja uzoraka maslinovog ulja 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:159:202731

Metadata
TitleModel raščlanjivanja uzoraka maslinovog ulja primjenom NIR spektroskopije
Title (english)Model of decoupling samples of olive oils using NIR spectroscopy
AuthorLeda Slišković
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 country2011-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Bliska infracrvena spektroskopija (NIR) je spektroskopska metoda koja koristi infracrveno područje elektromagnetskog spektra od 780 - 2500 nm. Tipična primjena uključuje farmaceutsku i medicinsku dijagnostiku, kontrolu kvalitete hrane i agrokemijske kontrole. Glavna prednost NIR-a je u tome što obično nije potrebna priprema uzoraka, stoga je analiza vrlo jednostavna i brza te se može provesti on-line. Glavno ograničenje snimljenih spektara u blisko infracrvenom području u analizi hrane je često preklapanje spektara što samu spektroskopiju čini manje precizno metodom što je čini sekundarnom metodom koja zahtjeva primjenu kemometrije. Cilj ovog rada bio je utvrditi mogućnost korištenja NIR spektroskopije za utvrñivanje različitosti uzoraka maslinovog ulja. Primjenom analize glavnih komponenata uzorci su uspješno razdvojeni u kategorije na temelju različitosti u njihovim karakteristikama. Rezultati jasno pokazuju potencijal za primjenu bliske infracrvene spektroskopije za nerazorno ispitivanje različitih uzoraka maslinovog ulja.
Abstract (english)
NIR spectroscopy (NIR) is a spectroscopic method that is using the infrared region of the electromagnetic spectrum from 780-2500 nm. Typical applications include pharmaceutical and medical diagnostics, quality control of food and agrochemical controls. The main advantage of NIR is that you usually do not require sample preparation, so the analysis is very simple and fast and can be implemented on-line. The main limitation of the recorded food spectrums in the near-infrared region is overlapping of spectrums that make the spectroscopy less accurate as a single method. This is the reason way the application of chemometrics is requested. The aim of this study was to determine the possibility of using NIR spectroscopy to determine the diversity of samples of olive oil. Application of principle component analysis the samples were successfully separated into categories based on differences in their characteristics. The results demonstrate the potential application of near-infrared spectroscopy for non-destructive testing of various samples of olive oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:202731
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 11:46:03