McKenna D
Foss North America, Prairie, MN 55344, USA.
J AOAC Int. 2001 Mar-Apr;84(2):623-8.
Data in the literature indicate that the measurement of moisture in cheese by near infrared transmittance (NIT) is more accurate than by reflectance (NIR). The accuracy of the NIT measurement (SEP) was calculated for Edam, Gouda, Brie, Colby, and Cheddar. A range of SEP values (0.12-0.35) was obtained using different methods of calibration for different types of samples. There was close agreement between these results, as they related to the precision of the reference method. The calibration validation technique described as Standard Error of Cross Validation (SECV) generated results that compared very closely to the equivalent SEP values for independent sample sets.
文献中的数据表明，通过近红外透射率（NIT）测量奶酪中的水分比通过反射率（NIR）测量更准确。计算了埃丹奶酪、高达干酪、布里干酪、科尔比干酪和切达干酪的NIT测量精度（SEP）。针对不同类型的样品，使用不同的校准方法获得了一系列SEP值（0.12 - 0.35）。这些结果之间存在密切的一致性，因为它们与参考方法的精度相关。被称为交叉验证标准误差（SECV）的校准验证技术所产生的结果与独立样本集的等效SEP值非常接近。
