Analysis of the moisture content in tomato paste: Photopyroelectric approach versus conventional thermogravimetry (CROSBI ID 513238)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Bicanic, Dane ; Dadarlat, Dorin ; Neamtu, Camelia ; Luterotti, Svjetlana ; de Rooij, Hans ; Boshoven, Hennie
engleski
Analysis of the moisture content in tomato paste: Photopyroelectric approach versus conventional thermogravimetry
Water, the most common substance in foods, is of importance to food quality in terms of adequate storability, taste etc. Therefore both maximal or minimal amount of weater in foods is specified by the legislation. At present the most widely spread reference method for assessment of moisture is thermogravimetry (TMG) that makes combined use of a balance and drying oven. A few hours long period required to complete the analysis constitutes the major drawback of TMG. On the other hand, the pyroelectric (PPE) method, one among the photothermal (PT) techniques, that by the virtue of its operational principle allows for a relatively simple direct measurement of thermal diffusivity and thermal effusivity e (both of these thermophysical parameters depend on the sample´s composition) might prove a candidate method for assessment of moisture without the need for use of drying oven. Potential of the PPE method for direct moisture analysis was explored using a number of tomato pastes (characterised by a varying amount of dry matter) as test samples. The outcome suggests a good agreement between results of the initial PPE experiments with those acquired by the traditional TMG.
Water content; pyroelectric method; thermogravimetry; tomato paste
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Podaci o prilogu
52-52.
2003.
objavljeno
Podaci o matičnoj publikaciji
13th International Symposium "Spectroscopy in Theory and Practice"
Nova Gorica: Politehnika Nova Gorica
Podaci o skupu
13th International Symposium: Spectroscopy in theory and practice
pozvano predavanje
27.08.2003-30.08.2003
Nova Gorica, Slovenija