Journal of the Institute of Brewing · 1985 · 10 citations · 1 references
AgricultureAgronomyFood ScienceCereal ScienceFood AnalysisSpectroscopyBarley ScienceColor AnalysisMoisture AnalysisMoisture DeterminationSpectroscopic Food AnalysisSugar AnalysisBarley Malting QualityGrain Protein ContentMalting Quality AssessmentMoisture ContentMoisture Content DependenceProtein Content DeterminationReflectanceReflectance Calibration
A collaborative study is described of the use of infra-red reflectance for the evaluation of the analytical characteristics of barley and malt. Transfer of centrally-prepared calibrations to other reflectance machines was found to be possible for moisture content and protein content in barley and malt but not for malt extract or malt modification. The examination of infra-red reflectance results, obtained at different wavelengths, by step-wise ascending regression rather than step-wise descending regression showed that the former was more satisfactory, especially in being more rapid in execution.
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