کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9746510 | 1492160 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Detection of lard adulteration in RBD palm olein using an electronic nose
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
The use of surface acoustic wave (SAW) sensing electronic nose (zNoseâ¢) for detection of lard as an adulterant in refined, bleached, deodorized (RBD) palm olein was investigated. Mixing of animal fats, especially lard in any form in food products, is a cause of concern for certain religions. RBD palm olein spiked with lard at levels ranging from 1% to 20% (w/w) was analyzed. The zNose⢠produced a two-dimensional olfactory image called VaporPrintâ¢, which could be used for immediate detection (qualitatively) of lard substances in sample admixtures. Lard adulteration could be determined by a few distinct peaks in the zNose⢠chromatogram. The best relationship between percentage of lard in adulterated RBD palm olein and SAW detector response was observed in adulterant peak E (R2 = 0.906). Pearson's correlation coefficient (r) was calculated using this parameter. An ideal correlation was observed between the zNose⢠data and other chemical tests (r > 0.90).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 90, Issue 4, May 2005, Pages 829-835
Journal: Food Chemistry - Volume 90, Issue 4, May 2005, Pages 829-835
نویسندگان
Y.B. Che Man, H.L. Gan, I. NorAini, S.A.H. Nazimah, C.P. Tan,