Application of full-factorial design for optimization of the moisture determination in wheat flour using infrared scales-Reference-Cited by-同舟云学术

Application of full-factorial design for optimization of the moisture determination in wheat flour using infrared scales

Published:2016-02-05 Issue:2 Volume:10 Page:336-340
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Jovanelli Laura Sanae Takeuti,Kitahara Sandra Emi,Fernandes Julio Cesar Bastos

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-016-9311-6.pdf

Reference20 articles.

1. C.M. Bartle, C.R. Purcell, A. Wilson, Determination of the moisture content of wheat, using the neugat technique. Nucl. Instrum. Methods A291, 655–661 (1990)

2. D.A. Skoog, D.M. West, F.J. Holler, Fundaments of Analytical Chemistry, 7th edn. (Saunders College Publishing, Philadelphia, 1996), pp. 744–747

3. E.S. Berry, Comparison of microwave drying and conventional drying techniques for reference materials. Anal. Chem. 60, 742–746 (1988)

4. Guide to Moisture analysis—Moisture Determination with the Halogen Moisture Analyzer (Mettler-Toledo AG, Switzerland, 2009), pp. 1–48. http://us.mt.com/dam/MT-A/WeighMatter/Your_Guide_to_Moisture.pdf . Accessed 16 Feb 2015

5. S. Galina, P. Maria, Determination of the moisture content in infrared dried apples, in International Symposium Euro - aliment 2009, 9–10 October, Romania

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