Measurement of water activities of foods at different temperatures using biospeckle laser

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSilva, Sergio Henrique-
Autor(es): dc.creatorLago, Amanda Maria Teixeira-
Autor(es): dc.creatorRivera, Fernando Pujaico-
Autor(es): dc.creatorPrado, Mônica Elisabeth Torres-
Autor(es): dc.creatorBraga, Roberto Alves-
Autor(es): dc.creatorResende, Jaime Vilela de-
Data de aceite: dc.date.accessioned2026-02-09T11:25:59Z-
Data de disponibilização: dc.date.available2026-02-09T11:25:59Z-
Data de envio: dc.date.issued2019-04-23-
Data de envio: dc.date.issued2019-04-23-
Data de envio: dc.date.issued2018-09-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/33714-
Fonte completa do material: dc.identifierhttps://link.springer.com/article/10.1007/s11694-018-9839-8-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1140690-
Descrição: dc.descriptionWater 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.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Measurement and Characterization-
Palavras-chave: dc.subjectOptical methods-
Palavras-chave: dc.subjectSaline solution-
Palavras-chave: dc.subjectTemporal contrast-
Palavras-chave: dc.subjectWater activity-
Palavras-chave: dc.subjectBiospeckle laser-
Palavras-chave: dc.subjectMétodos ópticos-
Palavras-chave: dc.subjectSolução salina-
Palavras-chave: dc.subjectContraste temporal-
Palavras-chave: dc.subjectAtividade aquática-
Palavras-chave: dc.subjectLaser de biospeckle-
Título: dc.titleMeasurement of water activities of foods at different temperatures using biospeckle laser-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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