Non-destructive Measurement of Total Carotenoid Content in Processed Tomato Products : Infrared Lock-In Thermography, Near-Infrared Spectroscopy/Chemometrics, and Condensed Phase Laser-Based Photoacoustics—Pilot Study
Bicanic, D. ; Streza, M. ; Dóka, O. ; Valinger, D. ; Luterotti, S. ; Ajtony, Zs ; Kurtanjek, Z. ; Dadarlat, D. - \ 2015
International Journal of Thermophysics 36 (2015)9. - ISSN 0195-928X - p. 2380 - 2388.
Carotenoids - Infrared lock-in thermography - Laser photoacoustic spectroscopy - Near-infrared spectroscopy/chemometrics - Processed tomato - Spectrophotometry
Carotenes found in a diversity of fruits and vegetables are among important natural antioxidants. In a study described in this paper, the total carotenoid content (TCC) in seven different products derived from thermally processed tomatoes was determined using laser photoacoustic spectroscopy (LPAS), infrared lock-in thermography (IRLIT), and near-infrared spectroscopy (NIRS) combined with chemometrics. Results were verified versus data obtained by traditional VIS spectrophotometry (SP) that served as a reference technique. Unlike SP, the IRLIT, NIRS, and LPAS require a minimum of sample preparation which enables practically direct quantification of the TCC.
|Direct detection of beta carotene in the model mixtures of pre-cooked white corn flour: the multi methods approach
Bicanic, D.D. ; Spruijt, R.B. ; Doka, O. ; Krzton, A. ; Oomens, J. ; Miller, G. ; Jalink, H. ; Billinghurst, B. ; Michaelian, K. ; Koehorst, R.B.M. ; Persijn, S. ; Schoor, R. van der; Samkovic, K. ; Boban, M. ; Kurtanjek, Z. ; Rendevski, S. ; Goracinova, K. ; Hulshof, P.J.M. ; Roekel-Jansen, G.C. van; Golic-Baric, I. ; Zijl, A. van; Harbinson, J. - \ 2008
In: Proceedings of the The 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists. - CEFood - p. 610 - 625.
Tomato pastes and their moisture content as determined via the measurements of thermal effusivity by means of infrared photothermal radiometry and inverse photopyroelectric technique
Bicanic, D.D. ; Neamtu, C. ; Manojlovic, M. ; Linden, D. van der; Dadarlat, D. ; Gijsbertsen, A. ; Kurtanjek, Z. ; Posavec, K. - \ 2004
Acta Chimica Slovenica 51 (2004)1. - ISSN 1318-0207 - p. 39 - 46.
fatty-acids - thermophysical parameters - phase-transitions - triglycerides - cell
Infrared photothermal radiometry and inverse photopyroelectric method were used to determine thermal effusivity for tomato pastes characterised by a varying dry matter content. Unlike commonly adapted techniques, the two methods used here are reasonably fast and do not require the application of substantial external heat input; positive correlation between the effusivity and moisture content is high