Model raščlanjivanja uzoraka maslinovog ulja primjenom NIR spektroskopije

undergraduate thesis

• Title (english): Model of decoupling samples of olive oils using NIR spectroscopy
• Author: Leda Slišković
• Mentor: Jasenka Gajdoš Kljusurić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2011-07-22, 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: NIR spektroskopija; kemometrija; modeliranje; maslinovo ulje
• Keywords (english): NIR spectroscopy; chemometrics; modelling; olive oil
• Language: croatian
• URN:NBN: urn:nbn:hr:159:202731
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-19 11:46:03