Related Experiment Video
Updated: Aug 18, 2026

Construction of Models for Nondestructive Prediction of Ingredient Contents in Blueberries by Near-infrared Spectroscopy Based on HPLC Measurements
Published on: June 28, 2016
Measuring moisture in cheese by near infrared absorption spectroscopy
1Foss North America, Prairie, MN 55344, USA.
Abstract:
Data in the literature indicate that the measurement of moisture in cheese by near infrared transmittance (NIT) is more accurate than by reflectance (NIR). The accuracy of the NIT measurement (SEP) was calculated for Edam, Gouda, Brie, Colby, and Cheddar. A range of SEP values (0.12-0.35) was obtained using different methods of calibration for different types of samples. There was close agreement between these results, as they related to the precision of the reference method. The calibration validation technique described as Standard Error of Cross Validation (SECV) generated results that compared very closely to the equivalent SEP values for independent sample sets.
More Related Videos
Related Concept Videos
Spectrophotometry: Introduction
The essential components of a spectrophotometer include a source of electromagnetic radiation, a slot for placing a material to be analyzed, and a...
Infrared (IR) Spectroscopy: Overview
Different compounds display unique properties due to their...
IR Spectrometers
Applications of IR Spectroscopy: Overview
Attenuated Total Reflectance (ATR) Infrared Spectroscopy: Overview
The ATR process begins by directing a beam...
Microbial Growth Measurement: Indirect Methods

