Compositional analysis of liquid egg products using infrared transmission spectroscopy
- 28 June 1984
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 19 (3) , 349-353
- https://doi.org/10.1111/j.1365-2621.1984.tb00358.x
Abstract
Summary: Calibration equations have been developed for the measurement of protein, total lipid and total solids content of liquid egg products using infrared transmission spetroscopy and the technique enables all these analyses to be carried out in under 20 min. Multiple correlation coefficients of 0.982, 0.988 and 0.997 and residual standard deviations of 0.37, 0.66 and 1.06% respectively were obtained for the infrared method compared with standard procedures. The results for total solids was not significantly different from that obtained by regression of total solids on combined protein and total lipid, all three determined by standard methods.Keywords
This publication has 2 references indexed in Scilit:
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- Analysis of milk by infra-red absorptionJournal of Dairy Research, 1964