Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33714
metadata.artigo.dc.title: Measurement of water activities of foods at different temperatures using biospeckle laser
metadata.artigo.dc.creator: Silva, Sergio Henrique
Lago, Amanda Maria Teixeira
Rivera, Fernando Pujaico
Prado, Mônica Elisabeth Torres
Braga, Roberto Alves
Resende, Jaime Vilela de
metadata.artigo.dc.subject: Optical methods
Saline solution
Temporal contrast
Water activity
Biospeckle laser
Métodos ópticos
Solução salina
Contraste temporal
Atividade aquática
Laser de biospeckle
metadata.artigo.dc.publisher: Springer
metadata.artigo.dc.date.issued: Sep-2018
metadata.artigo.dc.identifier.citation: SILVA, S. H. et al. Measurement of water activities of foods at different temperatures using biospeckle laser. Journal of Food Measurement and Characterization, [S. l.], v. 12, n. 3, p. 2230-2239, Sept. 2018.
metadata.artigo.dc.description.abstract: Water is one of the main components of food and its presence is related to the rate of deterioration of foods. Thus, control of the water activity (aw) is a fundamental feature of food technology. The methods currently used for determining aw of foods mostly use the relative vapor pressure of the product to quantify the aw at constant temperature. This last factor limits evaluation of the aw because the instrument used is not capable of determining the aw at temperatures lower than 25 °C and/or at negative temperatures. In this study, the potential of the biospeckle laser for aw measurement was evaluated. Contrast analysis using the biospeckle laser technique provided statistically significant differences in the concentrations and aw for lithium chloride solutions and model solutions of pectin and sucrose at temperatures of 0, 5, 10, 15, 20, and 25 °C, as well as at freezing temperatures. After calibration of the biospeckle laser with the lithium chloride solutions, aw of corn starch, oatmeal, and wheat flour was determined at different temperatures, with errors lower than 20%. This achievement provides a platform for developing protocols to measure the aw of foods at different temperatures using the biospeckle laser.
metadata.artigo.dc.identifier.uri: https://link.springer.com/article/10.1007/s11694-018-9839-8
http://repositorio.ufla.br/jspui/handle/1/33714
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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