A statistical analysis revealed significant differences between the results of chemical analysis and TVM for all three ingredients. Significant differences were not observed between the results of chemical analysis and VDM. This could be attributed to the fact that the assumptions for equation (1), an important element of the system of equation (2), are unlikely to be met for the analyzed meat products which are characterized by high values of the attenuation coefficient (PKCHe20 ÷ 50 m1, PKKSe150 ÷ 250 m1, PKPSe100 ÷ 250 m1 on average). It should also be noted that estimations of sound velocity in a material can be burdened by significant error due to inaccurate calculations of the time of flight, in particular in products with a high attenuation coefficient, such as PKPS and PKKS. For this reason, errors can also be expected when
chemical composition is determined based on measurements of sound velocity only, and in the authors' opinion, this could be the case in TVM measurements. In the second method (VDM), the influence of the situation in which the assumptions for equation (1) are not met is weakened by the fact that (7) is an exact equation. Therefore, the only source of error in VDM, a method based on the system of equation (8), could be the inaccurate estimation of sound velocity in a product (c in the first equation), in particular because density values used in the second equation were determined based on a known chemical composition. A preliminary analysis of VDM
sensitivity revealed that a density error of approximately 5 kg/m2 changed the estimated water and fat percentages by around 3%, but did not influence the protein þ others fraction
A statistical analysis revealed significant differences between the results of chemical analysis and TVM for all three ingredients. Significant differences were not observed between the results of chemical analysis and VDM. This could be attributed to the fact that the assumptions for equation (1), an important element of the system of equation (2), are unlikely to be met for the analyzed meat products which are characterized by high values of the attenuation coefficient (PKCHe20 ÷ 50 m1, PKKSe150 ÷ 250 m1, PKPSe100 ÷ 250 m1 on average). It should also be noted that estimations of sound velocity in a material can be burdened by significant error due to inaccurate calculations of the time of flight, in particular in products with a high attenuation coefficient, such as PKPS and PKKS. For this reason, errors can also be expected whenchemical composition is determined based on measurements of sound velocity only, and in the authors' opinion, this could be the case in TVM measurements. In the second method (VDM), the influence of the situation in which the assumptions for equation (1) are not met is weakened by the fact that (7) is an exact equation. Therefore, the only source of error in VDM, a method based on the system of equation (8), could be the inaccurate estimation of sound velocity in a product (c in the first equation), in particular because density values used in the second equation were determined based on a known chemical composition. A preliminary analysis of VDMsensitivity revealed that a density error of approximately 5 kg/m2 changed the estimated water and fat percentages by around 3%, but did not influence the protein þ others fraction
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