Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy. / Czaja, Tomasz; Sobota, Aldona; Szostak, Roman.

I: Foods, Bind 9, Nr. 3, 280, 2020.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Czaja, T, Sobota, A & Szostak, R 2020, 'Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy', Foods, bind 9, nr. 3, 280. https://doi.org/10.3390/foods9030280

APA

Czaja, T., Sobota, A., & Szostak, R. (2020). Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy. Foods, 9(3), [280]. https://doi.org/10.3390/foods9030280

Vancouver

Czaja T, Sobota A, Szostak R. Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy. Foods. 2020;9(3). 280. https://doi.org/10.3390/foods9030280

Author

Czaja, Tomasz ; Sobota, Aldona ; Szostak, Roman. / Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy. I: Foods. 2020 ; Bind 9, Nr. 3.

Bibtex

@article{3bb68e16b0354c74b5dc8fe19e9b62f7,
title = "Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy",
abstract = "Wheat flour is widely used on an industrial scale in baked goods, pasta, food concentrates, and confectionaries. Ash content and moisture can serve as important indicators of the wheat flour{\textquoteright}s quality and use, but the routinely applied assessment methods are laborious. Partial least squares regression models, obtained using Raman spectra of flour samples and the results of reference gravimetric analysis, allow for fast and reliable determination of ash and moisture in wheat flour, with relative standard errors of prediction of the order of 2%. Analogous calibration models that enable quantification of carbon, oxygen, sulfur, and nitrogen, and hence protein, in the analyzed flours, with relative standard errors of prediction equal to 0.1, 0.3, 3.3, and 1.4%, respectively, were built combining the results of elemental analysis and Raman spectra.",
keywords = "Ash, Elemental analysis, Moisture, Multivariate analysis, Protein, Wheat flour",
author = "Tomasz Czaja and Aldona Sobota and Roman Szostak",
year = "2020",
doi = "10.3390/foods9030280",
language = "English",
volume = "9",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI AG",
number = "3",

}

RIS

TY - JOUR

T1 - Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy

AU - Czaja, Tomasz

AU - Sobota, Aldona

AU - Szostak, Roman

PY - 2020

Y1 - 2020

N2 - Wheat flour is widely used on an industrial scale in baked goods, pasta, food concentrates, and confectionaries. Ash content and moisture can serve as important indicators of the wheat flour’s quality and use, but the routinely applied assessment methods are laborious. Partial least squares regression models, obtained using Raman spectra of flour samples and the results of reference gravimetric analysis, allow for fast and reliable determination of ash and moisture in wheat flour, with relative standard errors of prediction of the order of 2%. Analogous calibration models that enable quantification of carbon, oxygen, sulfur, and nitrogen, and hence protein, in the analyzed flours, with relative standard errors of prediction equal to 0.1, 0.3, 3.3, and 1.4%, respectively, were built combining the results of elemental analysis and Raman spectra.

AB - Wheat flour is widely used on an industrial scale in baked goods, pasta, food concentrates, and confectionaries. Ash content and moisture can serve as important indicators of the wheat flour’s quality and use, but the routinely applied assessment methods are laborious. Partial least squares regression models, obtained using Raman spectra of flour samples and the results of reference gravimetric analysis, allow for fast and reliable determination of ash and moisture in wheat flour, with relative standard errors of prediction of the order of 2%. Analogous calibration models that enable quantification of carbon, oxygen, sulfur, and nitrogen, and hence protein, in the analyzed flours, with relative standard errors of prediction equal to 0.1, 0.3, 3.3, and 1.4%, respectively, were built combining the results of elemental analysis and Raman spectra.

KW - Ash

KW - Elemental analysis

KW - Moisture

KW - Multivariate analysis

KW - Protein

KW - Wheat flour

U2 - 10.3390/foods9030280

DO - 10.3390/foods9030280

M3 - Journal article

C2 - 32138384

AN - SCOPUS:85081230951

VL - 9

JO - Foods

JF - Foods

SN - 2304-8158

IS - 3

M1 - 280

ER -

ID: 238732374