Method for quantitatively determining fat in a fat-containing sample
First Claim
1. A method for quantitative measurement of fat in a fat-containing sample by an infrared absorption technique, comprising transmitting infrared light through the sample, determining the infrared absorption of the sample in a waveband characteristic of saturated carbon-hydrogen bonds, and selectively, quantitatively assessing the fat content of the sample on the basis of said determination.
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Abstract
Fat in a fat-containing sample, in particular a milk sample, is determined quantitatively by infrared absorption technique, using as sample waveband a band characteristic to carbon-hydrogen bonds, instead of the conventional triglyceride carbonyl band. This avoids the dependency of the measured result on the fat composition of the sample. Influences from other components in the sample are compensated for. A preferred method uses double wavelength determination, with sample wavelength in the interval from 3.475 to 3.51 μm and reference wavelength in the range between 3.51 and 3.60 μm.
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15 Claims
- 1. A method for quantitative measurement of fat in a fat-containing sample by an infrared absorption technique, comprising transmitting infrared light through the sample, determining the infrared absorption of the sample in a waveband characteristic of saturated carbon-hydrogen bonds, and selectively, quantitatively assessing the fat content of the sample on the basis of said determination.
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