Browsing by Author "Paananen, Saana"

This master thesis aimed to develop a calibration model of the whipping cream for FTIR spectrophotometer MilkoScanTM FT3 and identify the effects of disruptive factors on whipping cream measurement. In the previous calibration model of whipping cream, there could be improvements in the level of the results, especially for lactose. The experimental part of this research included the development of a calibration model, calibration of lactose, total solids assay, and calculation of measurement uncertainty. The calibration model was developed utilizing the statistical methods PCA and PLS in the FossCalibrator program. Lactose calibration was carried out with the LactoSens method, utilizing whipping cream and α-D-lactose, and the results from the reference laboratory were used as reference. The accuracy and functionality of the calibration of total solids wanted to verify, which was why the experimental part included the total solid assay. Total solids were determined by a gravimetric method, and the results were compared with those of the reference laboratory. The measurement uncertainty of the calibration model was calculated with the results of the whipping cream sample reproducibility, repeatability, and accuracy. The new calibration model of whipping cream was verified utilizing validation samples, and the check results were at the expected level. The result of lactose calibration was considerably more accurate than the previous model. The total solids result from the gravimetric method varied slightly with the FT3 results, which, however, did not affect practically. The measurement uncertainty was relatively good, but the calculation will be improved as the number of reference results increases. The main subject of this research was achieved, i.e., the development of the calibration model was successful. The research on the disruptive factors was less than initially intended.