Primjena NIR spektroskopije u prehrambenoj industriji maslinovih ulja

undergraduate thesis

• Title (english): Application of NIR spectroscopy in the food industry of olive olis
• Author: Ivana Bakija
• Mentor: Želimir Kurtanjek (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: 2012-07-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Bliska infracrvena spektroskopija (NIRs) je spektroskopska metoda koja koristi infracrveno područje elektromagnetskog spektra od 780 – 2500 nm. Prednost ove metode je u tome što nije potrebna priprema uzoraka, što analizu čini jednostavnom i brzom. NIR spektar hrane obuhvaća široko skupove koji proizlaze iz preklapanja absorpcija odgovarajućih overtona i kombinacija vibracijskih vrpci koji uključuju C–H, O–H i N–H kemijske veze. U radu su kao uzorci mjerenja poslužila jestiva ulja za koje je bila poznata sirovina (masline, bučine koštice te biljno ulje) dok proizvođač nije bio poznat. Cilj ovog rada bio je pokazati potencijalnu primjenjivost NIR spektroskopije kao vrijedne metode u karakterizaciji jestivih ulja prema sirovini proizvodnje te potencijalnim patvorenjem koje je simulirano dodavanjem biljnog ulja (5 %) u maslinova ulja (3 različita proizvođača) i bučino ulje. Za svaki uzorak snimana je absorbanca i transmitanca, što čini velik broj podataka za jedan uzorak te je primijenjena kemometrija za obradu podataka dobivenih NIR spektroskopijom, na temelju čega je prikazana razlika u uljima ovisno o sirovini kao i za različita razrjeđenja (patvorine) istog ulja. Ovim radom je potvrđeno kako NIR spektroskopija zajedno sa kemometrijom predstavlja potencijalnu metodu za praćenje kakvoće ulja.

Abstract (english)

Near-infra red spectroscopy (NIRS) is a spectroscopic method that uses infrared region of electromagnetic radiation in the 780 – 2500 nm spectral range. NIRS is the most commonly used for the analysis of pharmaceuticals, medical diagnostics, combustion products, food quality control and in research. Advantages of NIRS include minimal sample preparation, which makes the analysis simple and fast. Repeated overlapping of spectra in the analysis of food makes NIRS method less precise and often requires the use of other techniques to reach the desired chemical information. The aim of this study was to demonstrate the potential ap-plicability of NIR spectroscopy as a valuable method in the characterization of edible oils according to the raw material of production and potential adulteration which is simulated by addition of vegetable oil (5 %) in olive oil (3 different manufacturers) and pumpkin seed oil. For each sample was recorded absorbance and transmittance, which makes a large number of data for one sample and chemometrics was applied for processing data obtained by NIR spec-troscopy, which is based on the differences in oils depending on the feedstock as well as on different dilutions (artificially) of the same oil. This study confirmed that NIR spectroscopy together with chemometrics is a potential method for monitoring the oil quality.

• Keywords: Bliska infracrvena spektroskopija (NIRs); jestiva ulja; patvorenje; kemometrija
• Keywords (english): near-infrared spectroscopy (NIRS); edible oils; adulteration; chemometrics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:399813
• 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: 2017-05-15 09:53:08