Praćenje sadržaja vlage u instant multivitaminskim prahovima primjenom NIR spektroskopije i kemometrije

undergraduate thesis

• Title (english): Monitoring of moisture content in instant multivitamin powders using NIR spectroscopy and chemometry
• Author: Nika Morača
• Mentor: Maja Benković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Section for Fundamental Engineering); Zagreb
• Defense date and country: 2022-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Multivitaminski prahovi su bitan izvor različitih vitamina za ljudski organizam zbog svoje praktičnosti, primamljivog izgleda i okusa. Time se omogućuje jednostavan unos vitamina koje organizam ne može sintetizirati i smanjuje se rizik od zdravstvenih problema prouzročenih manjkom vitamina. Cilj ovog završnog rada je ispitati fizikalna i kemijska svojstva takvih prahova pri različitim sadržajima vlage, simulirajući pritom uvjete pri kojima se prahovi skladište. Multivitaminski prahovi su kondicionirani na različite sadržaje vlage (1, 2, 3, 4, 6, 8 i 10 g/100 g) te im je određivan stvarni sadržaj vlage gravimetrijski, mjeren im je aktivitet vode, boja i snimani su im NIR spektri. Primjenom kemometrije [analize glavnih komponenata (PCA analiza) i modela parcijalnih najmanjih kvadrata (PLS modeli)] utvrđivana je povezanost sadržaja vlage s promatranim svojstvima. Utvrđeno je da povećanje sadržaja vlage u uzorcima značajno utječe na boju i aw uzoraka te dovodi do promjena u NIR spektrima koje se uspješno mogu analizirati primjenom kemometrije.

Abstract (english)

Multivitamin powders are an important source of different types of vitamins for human body, as they are practical and have alluring appearance and taste. That allows easy intake of vitamins that can’t be synthesized in the body and decreases the possibility of health problems caused by lack of vitamin intake. The goal of this work was to examine physical and chemical properties of multivitamin powders at different humidity levels, simulating the conditions in which powders are stored. Multivitamin powders were conditioned on different moisture contents (1, 2, 3, 4, 6, 8, 10 g / 100 g) and their moisture content was determined gravimetrically, their water activity, color and NIR spectra were recorded. Using chemometrics [Partial Component Analysis (PCA) and Partial Least Squares models (PLS models)] the connection between moisture content and observed properties was determined. It was determined that increasing moisture content affects colour and water activity of samples. It also leads to changes in NIR spectra which can succesfully be analyzed using chemometrics.

• Keywords: multivitaminski prah; vlaga; NIR spektroskopija; kemometrija; kolorimetrija
• Keywords (english): multivitamin powder; moisture content; NIR spectroscopy; chemometrics; colorimetry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:000931
• 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: Access restricted to students and staff of home institution
• Created on: 2024-04-25 11:18:31