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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/39644
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dc.creatorRenata Luana de Pádua Gandrapt_BR
dc.creatorAna Luiza Soares dos Santospt_BR
dc.creatorPedro Paulo Borges dos Santospt_BR
dc.creatorRonália Leite Alvarengapt_BR
dc.creatorRoberto Gonçalves Junqueirapt_BR
dc.creatorRenata Adriana Labancapt_BR
dc.creatorScheilla Vitorino Carvalho de Souzapt_BR
dc.date.accessioned2022-02-24T13:31:51Z-
dc.date.available2022-02-24T13:31:51Z-
dc.date.issued2016-
dc.citation.volume21pt_BR
dc.citation.spage47pt_BR
dc.citation.epage55pt_BR
dc.identifier.doi10.1007/s00769-015-1179-3pt_BR
dc.identifier.issn14320517pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/39644-
dc.description.resumoGiven the importance of reference materials (RM) in the structuring and maintenance of quality management systems for food analysis laboratories, RM were produced for the measurement of moisture, ash, total fat, and titratable acidity in whole milk powder. Two types of packaging and three storage temperatures were evaluated. The RM were considered homogeneous. The materials that were packaged in the pouches and those packaged in the amber glass bottles with screw caps (stored at room temperature) were not stable for moisture. Nevertheless, considering the four measurands, the amber glass bottles under refrigeration and freezing temperatures were the best packaging and storage conditions, respectively. Homogeneity and stability studies were carried out according to the ISO Guide 35, IUPAC harmonized protocol, and ISO 13528, considering the potential applicability of the produced materials as certified reference materials or even as RM for use in proficiency testing schemes. For homogeneity, despite the different criteria, there was agreement between the results. Considering the stability, the agreement depended on the evaluation of the regression assumptions, which is not required by the ISO Guide 35. The contribution of uncertainty associated with homogeneity was greater than that related to stability. The results indicated that the produced materials, i.e., the candidate certified RMs, were suitable for assessing trueness and could be submitted to further inter-laboratory characterization.pt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofAccreditation and Quality Assurancept_BR
dc.rightsAcesso Restritopt_BR
dc.subjectMilk powderpt_BR
dc.subjectQuality controlpt_BR
dc.subjectReference materialpt_BR
dc.subjectTruenesspt_BR
dc.subjectHomogeneitypt_BR
dc.subjectStabilitypt_BR
dc.subjectUncertaintypt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherLeite em pópt_BR
dc.titleProduction and evaluation of a reference material for moisture, ash, and total fat mass fractions, and titratable acidity in whole milk powderpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://link.springer.com/article/10.1007/s00769-015-1179-3pt_BR
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