01376naa a2200205 a 450000100080000000500110000800800410001902400570006010000190011724501640013626000090030052006770030965300190098665300140100565300270101970000200104670000190106670000230108577300620110815960032024-02-17       2007    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1590/S0100-404220070002000202DOI1 aMORGANO, M. A.  aDeterminação de açúcar total em café cru por espectroscopia no infravermelho próximo e regressão por mínimos quadrados parciais.h[electronic resource]  c2007  aIn this work a fast method for the determination of the total sugar levels in samples of raw coffee was developed using the near infrared spectroscopy technique and multivariate regression. The sugar levels were initially obtained using gravimety as the reference method. Later on, the regression models were built from the near infrared spectra of the coffee samples. The original spectra were pre-treated according to the Kubelka-Munk transformation and multiplicative signal correction. The proposed analytical method made possible the direct determination of the total sugar levels in the samples with an error lower by 8% with respect to the conventional methodology.  aAçúcar total  acafé cru  ainfravermelho próximo1 aFARIA, C. G. de1 aFERRÃO, M. F.1 aFERREIRA, M. M. C.  tQuímica Nova, São Paulogv. 30, n. 2, p. 346-350, 2007.