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.
|Number of pages||8|
|Journal||Spectrochimica Acta Part A: Molecular Spectroscopy|
|Publication status||Published - 1 Jul 1994|