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Rapid analysis of oats for moisture and protein by near infrared reflectance spectroscopy

Rapid analysis of oats for moisture and protein by near infrared reflectance spectroscopy

Irish Journal of Food Science and Technology 14(2): 85-94

ISSN/ISBN: 0332-0375

DOI: 10.2307/25558210

Near-infrared (NIR) reflectance spectroscopy has been used for the rapid analysis of oats (Avena sativa). Using a closed sample population, calibrations have been developed to predict moisture in coarsely-ground oats (range 11.6-21.4%; standard error of prediction = 0.22) as well as protein and moisture in finely-ground grain (protein range 7.7-12.9%; standard error of prediction = 0.23; moisture range, 10.3-14.7%; standard error of prediction = 0.1). Prediction accuracies are suitable for trading purposes.

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Accession: 007719824

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