Evaluation of the Infraalyzer 400 for the Analysis of Barley and Malt

Carnielo, M.; Grandclerc, J.; Müller, Pascal; Moll, M.; Grandvoinet, P.; Berger, Marvin; Simiand, J. P.; Lemaître, Mathilde; Mary, Donald; L'hommel, F.; Leboeuf, J.; Rouiller, M.; Mabille, M.

doi:10.1002/j.2050-0416.1985.tb04326.x

Cited by 9 publications

(1 citation statement)

References 2 publications

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“…A high negative correlation coefficient in both barley and malt hordein was evident (data not shown). This wavelength was also reported by a number of other researchers in both filter and scanning studies including 6,33 when using for filter instruments. In addition, Williams et al 37 reported 1680 nm in calibrations for aromatic amino acids including phenylalanine and tyrosine in barley.…”

Section: Vsximr 7tigxvesupporting

confidence: 79%

Multiple Linear Regression Calibrations for Barley and Malt Protein Based on the Spectra of Hordein

Fox¹,

Onley-Watson²,

Osman³

2002

Journal of the Institute of Brewing

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The feasibility of using NIR spectral information from barley and malt hordein was assessed as to the suitability of developing improved NIR calibrations to predict protein in barley and malt. Using extracted hordein it was possible to gain more information on wavelengths relevant to predict protein with reduced errors. Strong correlations for grain protein and NIR wavelengths were found at 1,116, 1,268, 2,040, 2,068, 2,188 and 2,300 nm. Multiple linear regression equations provided improved predicting power for barley and malt protein with a standard error of prediction of 0.15 and 0.17%, respectively, whereas partial least squares regression gave a standard error of prediction of 0.22 and 0.27% for barley and malt, respectively. The use of NIR becomes more pronounced in breeding programs as NIR is a rapid and non-destructive technique allowing the screening of early generation lines with limited grain quantities. Also, the spectral analysis of native components from resting grain components will assist in building calibrations that provide qualitative values rather than just ranking breeding lines.

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Section: Vsximr 7tigxvesupporting

confidence: 79%

Multiple Linear Regression Calibrations for Barley and Malt Protein Based on the Spectra of Hordein

Fox¹,

Onley-Watson²,

Osman³

2002

Journal of the Institute of Brewing

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Applications of Vibrational Spectroscopy in Brewing

Meurens

Yan

2001

Handbook of Vibrational Spectroscopy

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The purpose of this chapter is to compile the literature concerning the applications of near‐infrared (NIR), mid‐infrared and Raman spectroscopy in the brewing industry. All these three techniques share the advantages that they are rapid, can be noninvasive and allow direct observation of specific molecular species. As for barley, many researchers have used the NIR reflectance on whole grains in malt evaluation. The NIR determination of α/β‐acids and hop storage index in baled hop samples is reported. NIR spectrophotometric methods have been developed for the determination of yeast concentration and activity in beer making. In addition to the applications in the laboratory of quality control, the overview concerns also the applications of infrared and Raman spectroscopy in monitoring of operation and process control at the essential steps of mashing and wort fermentation in brewery. The results obtained with a short wave NIR spectrophotometer are presented in comparison with long wave NIR spectrophotometers.

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Rapid Analysis of Whole Malt Using Near Infrared Reflectance Spectroscopy

Halsey¹

1987

Journal of the Institute of Brewing

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Near infrared (NIR) reflectance spectroscopy has been evaluated for the analysis of whole malt. Good agreement has been obtained between NIR and reference methods for moisture and total nitrogen. A correlation coefficient (r) of 0-974 and a standard error of prediction (SEP) of 0-13% was obtained for the moisture measurement. Similarly the correlation between methods for total nitrogen analysis was 0-964 with a SEP of 0049%. In addition, NIR spectroscopy can be used to predict wort composition from scans on whole malt, without the need for mashing. Hot Water Extract (r 0951, SEP 2-1 17kg), total carbohydrates (r 0-946, SEP 007%), fermentable sugars (r 0-903, SEP 0-11%), total soluble nitrogen (r 0-900, SEP 0027%), free amino nitrogen (r 0-857, SEP 10mg/100ml| andfermentability (r 0-884, SEP 0-90%) can be measured using this technique. Since no sample preparation is required, NIR spectroscopy provides a rapid method for simultaneous measurement of all these parameters in under two minutes.

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Evaluation of the Infraalyzer 400 for the Analysis of Barley and Malt

Cited by 9 publications

References 2 publications

Multiple Linear Regression Calibrations for Barley and Malt Protein Based on the Spectra of Hordein

Multiple Linear Regression Calibrations for Barley and Malt Protein Based on the Spectra of Hordein

Applications of Vibrational Spectroscopy in Brewing

Rapid Analysis of Whole Malt Using Near Infrared Reflectance Spectroscopy

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