Validacija metode Fourier transformirane infracrvene spektroskopije pri određivanju kemijskih parametara mlijeka

master's thesis

• Title (english): Validation a method fourier transform infrared spectroscopy for determination chemical parameters of milk
• Author: Marina Nizek
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2006-03-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog rada bila je validacija metode Fourier transformirane infracrvene spektroskopije kod određivanja mliječne masti, proteina i laktoze u sirovom mlijeku. Kroz postupak validacije provjereni su sljedeći parametri validacije: točnost, preciznost (ponovljivost i intermedijarna preciznost), linearnost i robustnost (prenosivost) te je prema smjernicama mjerodavnih organizacija procijenjena prikladnost metode. Prema dobivenim rezultatima, zaključeno je da je navedena metoda prikladna za točno i precizno određivanje kemijskih parametara mlijeka, budući da su eksperimentalno određene vrijednosti za parametre validacije bile unutar zadanih kriterija prihvatljivosti za instrument MilkoScan FT6000.

Abstract (english)

The aim of this work was to validate a method for determination of fat, proteins and lactose in raw milk by Fourier Transform Infrared Spectroscopy. With this method the following parameters of validation were checked: accuracy, precision (repeatability and intralaboratory reproducibility), linearity and robustness (carry over). The applicability of this method was estimated in accordance with the guidelines of relevant organizations. According to the obtined results, the method is suitable for accurate and precise determining chemical parameters of milk, since the parameters of validation were determined in experiments and they were within the set criteria of acceptability for the MilcoScan FT6000 instrument.

• Keywords: FTIR; laktoza; mliječna mast; proteini; validacija
• Keywords (english): fat; FTIR; lactose; proteins; validation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:181426
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-11 08:06:33