QUANTITATIVE-ANALYSIS OF EMULSIONS USING ATTENUATED TOTAL REFLECTANCE (ATR)

被引：11

作者：

KEMSLEY, EK

APPLETON, GP

WILSON, RH

机构：

[1] AFRC Institute of Food Research, Norwich Laboratory, Norwich Research Park, Colney, Norwich

来源：

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY | 1994年 / 50卷 / 07期

关键词：

D O I：

10.1016/0584-8539(94)80088-X

中图分类号：

O433 [光谱学];

学科分类号：

0703 ; 070302 ;

摘要：

Quantitative analysis using attenuated total reflectance (ATR) is increasingly being applied to food materials, including many heterogeneous materials such as dairy produce. In this work, a non-linear calibration for the fat content of cream is disclosed. A theory to explain these results has been developed, and is supported by experimental evidence obtained from a model system of latex beads.

引用

页码：1235 / 1242

页数：8