Method and problem of optical investigation of food colors
The Lambert-Beer law relating to the absorption of optical emission allows the quantitative and qualitative examination of food products, semi-finished products and raw materials whose production can be followed optically. This paper examines the possibilities of food engineering quality analyses wi...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2007
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok |
| Online Access: | http://acta.bibl.u-szeged.hu/11768 |
| Tartalmi kivonat: | The Lambert-Beer law relating to the absorption of optical emission allows the quantitative and qualitative examination of food products, semi-finished products and raw materials whose production can be followed optically. This paper examines the possibilities of food engineering quality analyses with this physical method, the results of the locally developed computerized spectrum analysis, and the restrictions of the applicability of this method, with special emphasis on confectionery colouring substances. |
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| Terjedelem/Fizikai jellemzők: | 106-111 |
| ISSN: | 1788-6392 |