Quantitative analysis of emulsions using attenuated total reflectance (ATR)

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

doi:10.1016/0584-8539(94)80088-X

Quantitative analysis of emulsions using attenuated total reflectance (ATR)

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

School of Chemistry

Research output: Contribution to journal › Article › peer-review

Abstract

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 language	English
Pages (from-to)	1235-1242
Number of pages	8
Journal	Spectrochimica Acta Part A: Molecular Spectroscopy
Volume	50
Issue number	7
DOIs	https://doi.org/10.1016/0584-8539(94)80088-X
Publication status	Published - 1 Jul 1994

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title = "Quantitative analysis of emulsions using attenuated total reflectance (ATR)",

abstract = "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.",

author = "Kemsley, {E. K.} and Appleton, {G. P.} and Wilson, {R. H.}",

year = "1994",

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AU - Kemsley, E. K.

AU - Appleton, G. P.

AU - Wilson, R. H.

PY - 1994/7/1

Y1 - 1994/7/1

N2 - 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.

AB - 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.

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U2 - 10.1016/0584-8539(94)80088-X

DO - 10.1016/0584-8539(94)80088-X

M3 - Article

VL - 50

SP - 1235

EP - 1242

JO - Spectrochimica Acta Part A: Molecular Spectroscopy

JF - Spectrochimica Acta Part A: Molecular Spectroscopy

SN - 0584-8539

IS - 7

ER -

Quantitative analysis of emulsions using attenuated total reflectance (ATR)

Abstract

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