Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin
Simon Duthen, Cécile Levasseur‐Garcia, Didier Kleiber, Frédéric Violleau, Carlos Vaca‐García, Satoru Tsuchikawa, C. Raynaud, Jean Daydé
Topics & Concepts
GelatinWater contentMoistureViscosityFourier transform infrared spectroscopyBiopolymerSyneresisMaterials scienceChemistryChromatographyComposite materialChemical engineeringFood sciencePolymerOrganic chemistryGeotechnical engineeringEngineeringSpectroscopy and Chemometric AnalysesMeat and Animal Product QualityCollagen: Extraction and Characterization