کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
1184419 1492110 2015 5 صفحه PDF سفارش دهید دانلود رایگان
عنوان انگلیسی مقاله ISI
Analysis of bakery products by laser-induced breakdown spectroscopy
ترجمه فارسی عنوان
تجزیه و تحلیل محصولات نانوایی با استفاده از اسپکتروسکوپی تجزیه ناپذیر ناشی از لیزر
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
سفارش ترجمه تخصصی
با تضمین قیمت و کیفیت
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• We detected Na and NaCl in bakery products using LIBS.
• LIBS is a rapid and in situ method for Na and NaCl measurements of bakery products.
• LIBS’ results were confirmed with reference methods.
• LIBS owns low detection limits in bakery products.

In this study, we focused on the detection of Na in bakery products by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple method. LIBS experiments were performed to examine the Na at 589 nm to quantify NaCl. A series of standard bread sample pellets containing various concentrations of NaCl (0.025–3.5%) were used to construct the calibration curves and to determine the detection limits of the measurements. Calibration graphs were drawn to indicate functions of NaCl and Na concentrations, which showed good linearity in the range of 0.025–3.5% NaCl and 0.01–1.4% Na concentrations with correlation coefficients (R2) values greater than 0.98 and 0.96. The obtained detection limits for NaCl and Na were 175 and 69 ppm, respectively. Performed experimental studies showed that LIBS is a convenient method for commercial bakery products to quantify NaCl concentrations as a rapid and in situ technique.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 181, 15 August 2015, Pages 186–190
نویسندگان
, , , , ,
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
سفارش ترجمه تخصصی
با تضمین قیمت و کیفیت