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NIR spectra in rela...
NIR spectra in relation to viscoelastic properties of mixtures of Na-?-Carrageenan, locust bean gum and casein
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- Lundin, Leif (författare)
- RISE,SIK – Institutet för livsmedel och bioteknik
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Stenlof, B. (författare)
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- Hermansson, Ann-Marie (författare)
- RISE,SIK – Institutet för livsmedel och bioteknik
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(creator_code:org_t)
- 1998
- 1998
- Engelska.
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Ingår i: Food Hydrocolloids. - 0268-005X .- 1873-7137. ; 12:2, s. 189-193
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Abstract
Ämnesord
Stäng
- Near-infrared spectral data were correlated with the viscoelastic property storage modulus, G?, for mixtures of five biopolymers using multivariate analysis. Gels containing Na-?-carrageenan (0.5-1.0%) mixed with locust bean gums with two different mannose to galactose ratios, ?-casein and/or ?-casein (0-0.5%, polymer concentration) in 0.25 M NaCl were studied. Forty-two experiments based on a multivariate, central composite circumscribed design (CCC) were performed. Partial least square (PLS) regression was used to find a model relation between NIR transmittance spectra, recorded at 15°C in the wavelength interval 400-2500 nm, and the G? for the biopolymer gels at 15°C. Depending on sample composition, the G? varies between 0 and 3500Pa. Cross-validation using a designed data set led to a model based on 11 principal components with a correlation coefficient of 0.85 and a root mean square error of prediction of 540 Pa. © 1998 Published by Elsevier Science Ltd. All rights reserved.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- Food Engineering
- Livsmedelsteknik
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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