Application of Infrared Spectroscopy in Cocoa Powder Quality Monitoring

  • A. Trilčová Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic,
  • J. Čopíková Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic,
  • M. A. Coimbra Department of Chemistry, University of Aveiro, Aveiro, Portugal
  • A. S. Barros Department of Chemistry, University of Aveiro, Aveiro, Portugal
  • H. Křístková Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic,
  • L. Egert Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic,
  • A. Synytsya Department of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, Czech Republic,

Abstrakt

At present the use of reliable control methods for checking the label quality of food becomes very important. The article describes the results of common analytical methods, near-infrared spectrometry and Fourier transformation infrared spectrometry applied to cocoa powder. The two spectrometric techniques are statistically processed allowing the quality monitoring.
Publikované
2005-12-15
Sekce
Články