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Collaborative evaluation of universal calibrations for the measurement of protein and moisture in flour by near infrared reflectance

✍ Scribed by B. G. OSBORNE; T. FEARN

Book ID
108805826
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
426 KB
Volume
18
Category
Article
ISSN
0950-5423

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πŸ“œ SIMILAR VOLUMES

The development of universal calibration
The development of universal calibrations for measurement of protein and moisture in UK home-grown wheat by near-infrared reflectance analysis
✍ Brian G. Osborne; Stuart Douglas; Thomas Fearn; Kenneth H. Willis πŸ“‚ Article πŸ“… 1982 πŸ› John Wiley and Sons 🌐 English βš– 323 KB

## Abstract Near‐infrared reflectance analysis was used to measure protein and moisture contents of UK wheat samples over five harvests (1975–1979 inclusive). The use of universal constants produced stable instrument calibrations valid for both hard and soft varieties and all growing locations in t

Determination of moisture in white flour
Determination of moisture in white flour, ground wheat and whole wheat by near infrared reflectance using a single calibration
✍ Brian G. Osborne πŸ“‚ Article πŸ“… 1987 πŸ› John Wiley and Sons 🌐 English βš– 252 KB πŸ‘ 1 views

## A BS TRA CT A single calibration for the determination of moisture in white flour, ground wheat and whole wheat by near infrared (n.i.r.) reflectance analysis is presented. The predictive accuracy of the calibration compared with moisture determined by oven drying on 68 samples was 0.22%.