Primjena blisko-infracrvene spektroskopije u analizi sokova od jabuka

undergraduate thesis

• Title (english): Application of close-infrared spectroscopy in apple juice analysis
• Author: Viktor Šegmanović
• Mentor: Davor Valinger (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: 2018-09-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Razvojem blisko infracrvene spektroskopije (NIRs) kroz povijest dolazi do njene sve veće primjene u prehrambenoj industriji. Povećanje tržišnih i potrošačkih želja za kvalitetom hrane s pozitivnim zdravstvenim prednostima stvorilo je potrebu za učinkovitim i točnim analitičkim metodama gjde se NIR pokazala kao uspješna metoda. NIR se koristi za praćenje fizikalnih i kemijskih svojstava prehrambnih proizvoda, te se zbog specifičnosti i osjetljivosti na promjene u kemijskim i fizikalnim svojstvima uzorka koji se analizira može upotrijebiti za praćenje autentičnosti i podrijetla različitih prehrambenih proizvoda. Cilj ovog rada je bio ispitati mogućnost razlikovanja dvije sorte jabuka (granny smith i idared) i njihovih sokova te utjecaj dodatka različitih koncentracija šećera u sokove jabuka pomoću NIR spektroskopije. Rezultati su pokazali da je NIR spektroskopija uspješna prilikom razlikovanja sorti jabuka, njihovih sokova i različitih koncentracija šećera u sokovima.

Abstract (english)

Development of near infrared spectroscopy (NIRs) through history is increasing its application in food industry. Increasing market and consumer desires for quality food with positive health benefits created the need for efficient and accurate analytical methods where NIR proved to be a successful method. NIR is used to monitor physical and chemical properties of food products, and due to the specificity and susceptibility to changes in the chemical and physical properties of the sample being analyzed, it can be used to track the authenticity and origin of different food products. The aim of this paper was to examine the possibility of distinguishing two apple varieties (granny smith and idared) and their juices and the influence of the addition of different concentrations of sugar in apple juices using NIR spectroscopy. The results showed that NIR spectroscopy was successful in distinguishing apple varieties, their juices, and varying sugar concentrations in juices.

• Keywords: analiza glavnih komponenata; blisko infracrevena spektroskopija; jabuke; umjetne neuronske mreže
• Keywords (english): apples; artificial neural networks; near infrared spectroscopy; principal component analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:700777
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-09-25 09:30:43