Chemometria w kontroli jakości produktów spożywczych. Cz. II. Napoje i żywność pochodzenia roślinnego

• Autorzy: Efenberger-Szmechtyk M. , Nowak A. , Kręgiel D.

Identyfikatory

DOI

10.15199/65.2016.5.5

Warianty tytułu

EN

The chemometrics as a tool for quality control of food. Part II. Beverages and food of plant origin

• Języki publikacji: PL

Abstrakty

PL

Kontrola jakości produktów spożywczych jest bardzo ważna zarówno dla producentów, jak i konsumentów żywności. Zastosowanie metod chemometrycznych znacznie ułatwia prawidłową ocenę jakości żywności. Umożliwia zarówno klasyfikację produktów spożywczych zależnie od ich składu chemicznego oraz ich jakości mikrobiologicznej. W części I artykułu, opublikowanej w nr. 3/2016, przedstawiono najczęściej stosowane metody chemometryczne oraz omówiono ich wykorzystanie do oceny jakości żywności pochodzenia zwierzęcego: mięsa i produktów mięsnych oraz ryb i owoców morza. Część II artykułu jest poświęcona wykorzystaniu chemometrii do oceny jakości napojów i produktów pochodzenia roślinnego, takich jak kawa, herbata, miody, ryż oraz napoje alkoholowe. Dzięki wprowadzeniu metod chemometrycznych możliwa jest np. identyfikacja różnych rodzajów herbat, kaw czy miodów, wyodrębnienie win różnej jakości czy ich rozróżnienie pod względem pochodzenia geograficznego.

EN

Quality control of food products is extremely important, both for producers and consumers of food. In that case, new methods are sought that can provide fast and easy evaluation of food products quality. Chemometrics enable differentiation owf food products according to chemical composition and microbiological quality. Part I of this paper presented most frequently applied chemometric methods and their use in quality control of food of animal origin: meat and meat products as well as fish and sea-food products. In part II of the article, the use of chemometrics in quality control of beverages and food of plant origin, such as: tea, coffee, honey, rice and alcoholic beverages will be described. Due to implementation of chemometric methods, it is possible to identify different varieties of tea, coffee and honey, separation of wines of different quality and their differentiation according to geographical origin

Słowa kluczowe

PL

chemometria; herbata; kawa; miód; ryż; wino

EN

chemometrics; tea; coffee; honey; rice; wine

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2016
• Tom: T. 70, nr 5
• Strony: 26--29
• Opis fizyczny: Bibliogr. 35 poz.

Twórcy

autor

Efenberger-Szmechtyk M.

• Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, Łódź

autor

Nowak A.

• Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, Łódź

autor

Kręgiel D.

• Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, Łódź

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Uwagi

Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę.