Quantitative analysis of emulsions using attenuated total reflectance (ATR)

E. K. Kemsley, G. P. Appleton, R. H. Wilson

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12 Citations (Scopus)


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.
Original languageEnglish
Pages (from-to)1235-1242
Number of pages8
JournalSpectrochimica Acta Part A: Molecular Spectroscopy
Issue number7
Publication statusPublished - 1 Jul 1994

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