Desenvolvimento de metodologias e análise rápida em alimentos por espectroscopia de infravermelho (NIR, FTIR, RAMAN)

Anjos, O.

http://hdl.handle.net/10400.11/4496

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Authors

Anjos, O.

Abstract(s)

The spectroscopy is a technique that provides information about the molecular structure of a substance. This technique is presently widely used in pharmaceuticals, food, medical, textile applications, among others due to the use of samples without manipulation. Spectroscopy studies interaction between electromagnetic radiation with matter, by determining the energy levels of atoms and molecules. The total energy of a molecule is the sum of the electronic, vibrational and rotational energy. The infrared spectroscopy and Raman spectroscopy are two techniques used for faster identification, they are easy to use, requiring a little amount of samples as well as providing information about the sample composition. Two case studies related to application of these methodologies in food industry were also presented.

Keywords

Análise de alimentos Espectroscopia de infravermelho

URI

http://hdl.handle.net/10400.11/4496

Citation

ANJOS, O. (2016) - Desenvolvimento de metodologias e análise rápida em alimentos por espectroscopia de infravermelho (NIR, FTIR, RAMAN). In III Ciclo de Conferências : Conselho Técnico-Científico : temas atuais em investigação. Castelo Branco : IPCB, 2016. ISBN 978-989-8196-57-6. p. 33-38.