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BIBTEX RIS

Caracterização físico-química de queijo prato por espectroscopia no infravermelho e regressão de mínimos quadrados parciais

2008; Brazilian Chemical Society; Volume: 31; Issue: 7 Linguagem: Inglês

10.1590/s0100-40422008000700004

ISSN

1678-7064

Autores

Elenise Sauer, Fernanda Martins Okada, Patrício Peralta-Zamora,

Tópico(s)

Food composition and properties

Resumo

PARTIAL LEAST SQUARES REGRESSION.In this work an analytical methodology for the determination of relevant physicochemical parameters of prato cheese is reported, using infrared spectroscopy (DRIFT) and partial least squares regression (PLS).Several multivariate models were developed, using different spectral regions and preprocessing routines.In general, good precision and accuracy was observed for all studied parameters (fat, protein, moisture, total solids, ashes and pH) with standard deviations comparable with those provided by the conventional methodologies.The implantation of this multivariate routine involves significant analytical advantages, including reduction of cost and time of analysis, minimization of human errors, and elimination of chemical residues.

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