Termograwimetryczna analiza żywności - przegląd zastosowań

Witek, M.

Artykuł - szczegóły

Tytuł artykułu

Termograwimetryczna analiza żywności - przegląd zastosowań

Autorzy

Witek M.

Identyfikatory

Warianty tytułu

Thermogravimetric analysis of food - a review of applications

Języki publikacji

Abstrakty

Artykuł przedstawia krótki przegląd literatury dotyczącej zastosowań analizy termograwimetrycznej (TGA) w badaniu żywności. Opisano także zasadę pomiaru, wykorzystywaną aparaturę, sposób prezentacji wyników otrzymanych w tej metodzie.

The article presents a short review of the literature on thermogravimetric analysis (TGA) applications in food testing. The principle of measurement, the devices used and the presentation of the results obtained in this method are also described.

Słowa kluczowe

analiza termograwimetryczna TGA DTG analiza żywności

thermogravimetric analysis TGA DTG food analysis

Wydawca

ELAMED Media Group

Czasopismo

Laboratorium - Przegląd Ogólnopolski

Rocznik

2018

Tom

nr 4

Strony

37--41

Opis fizyczny

Bibliogr. 38 poz., rys., wykr.

Twórcy

autor

Witek M.

Katedra Chłodnictwa i Koncentratów Spożywczych, Wydział Technologii Żywności, Uniwersytet Rolniczy w Krakowie

Bibliografia

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3. Keattch C.J., Dollimore D.: Introduction to Thermogravimetry. Heyden, London 1975.
4. Wendlandt W.W.: Thermal analysis techniques – Part I. Thermobalances. „J Chem Educ.”, 1972, 49 (10), A571.
5. Wendlandt W.W.: The thermal properties of inorganic compounds: I. Some mercury(I) and (II) compounds. „Thermochim Acta”, 1974, 10 (1), 101-7.
6. Kokta B., Valade J., Lepoutre P.: Thermal behavior of cellulosic graft copolymers. Characterization of cellulosic graft copolymers and cellulosic polymer blends by thermogravimetric analysis in comparison with infrared spectroscopy. „Tappi.”, 1972, 55 (3), 370.
7. Filip D., Simionescu C.I., Macocinschi D.: Thermogravimetric analysis of liquid crystal-polymer blends. „Thermochim Acta”, 2003, 395 (1-2), 217-23.
8. Zhang W., Henschel T., Soderlind U. et al.: Thermogravimetric and online gas analysis on various biomass fuels. [In:] 8th International Conference on Applied Energy, 2016. Elsevier Science Bv, Amsterdam 2017, 162-7.
9. Islamova S.I., Khamatgalimov A.R.: Thermogravimetric and kinetic analyses of the thermal decomposition of fuel wood. „Solid Fuel Chem”, 2017, 51 (2), 83-7.
10. Stratakis G.A., Stamatelos A.M.: Thermogravimetric analysis of soot emitted by a modern diesel engine run on catalyst-doped fuel. „Combust Flame”, 2003, 132 (1-2), 157-69.
11. Niu S.L., Lu C.M., Han K.H., Zhao J.L.: Thermogravimetric analysis of combustion characteristics and kinetic parameters of pulverized coals in oxy-fuel atmosphere. „J Therm Anal Calorim.”, 2009, 98 (1), 267-74.
12. Wroblewski R., Ceran B.: Thermogravimetric analysis in the study of solid fuels. [In:] 1st International Conference on the Sustainable Energy and Environment Development, 2016. Cedex A: E D P Sciences, 2016, UNSP 00109.
13. Yoruk C.R., Meriste T., Sener S. et al.: Thermogravimetric analysis and process simulation of oxy-fuel combustion of blended fuels including oil shale, semicoke, and biomass. „Int J Energy Res.”, 2018, 42 (6), 2213-24.
14. Haines P.J.: Principles of Thermal Analysis and Calorimetry. 2002.
15. Analizatory termograwimetryczne (TGA), LECO Poland: https://pl.leco-europe.com/tga, available from: https://pl.leco-europe.com/tga.
16. TGA – analizator termograwimetryczny, METTLER TOLEDO. Available from: www.mt.com/pl/pl/home/products/Laboratory_Analytics_Browse/TA_Family_Browse/TGA.html.
17. Materazzi S.: Thermogravimetry infrared spectroscopy (TG-FTIR) coupled analysis. „Appl Spectrosc Rev.”, 1997, 32 (4), 385-404.
18. Materazzi S.: Mass spectrometry coupled to thermogravimetry (TG-MS) for evolved gas characterization: a review. „Appl Spectrosc Rev.”, 1998, 33 (3), 189-218.
19. Schiraldi A., Fessas D.: Classical and Knudsen thermogravimetry to check states and displacements of water in food systems. „J Therm Anal Calorim.”, 2003, 71 (1), 225-35.
20. Fessas D., Schiraldi A.: Water properties in wheat flour dough I: classical thermogravimetry approach. „Food Chem.”, 2001, 72 (2), 237-44.
21. Fessas D., Schiraldi A.: Water properties in wheat flour dough II: classical and knudsen thermogravimetry approach. „Food Chem.”, 2005, 90 (1-2), 61-8.
22. Orlowska M., Utzig E., Randzio S.L.: Thermogravimetric study ofwater state inwheat starch gels obtained under high pressures. [In:] Bartlett D.H.: High-pressure bioscience and biotechnology. Oxford, Blackwell Publishing, 2010, 55-61.
23. Vuataz G., Meunier V., Andrieux J.C.: TG-DTA approach for designing reference methods for moisture content determination infood powders. „Food Chem.”, 2010, 122 (2), 436-42.
24. Joardder M.U.H., Karim A., Kumar C., Brown R.J.: Determination of effective moisture diffusivity of banana using Thermogravimetric analysis. [In:]: 10th International Conference onMechanical Engineering, 2013. Elsevier Science Bv, Amsterdam, 2014, 538-43.
25. Materazzi S., Curtis S.D., Sagone F. et al.: Thermal analysis and food quality – the possibility to qualify the pasta processing. „J Therm Anal Calorim.”, 2005, 80 (2), 465-7.
26. Materazzi S., Curtis S.D.A., Ciprioti S.V. et al.: Thermogravimetric characterization of dark chocolate. „J Therm Anal Calorim.”, 2014, 116 (1), 93-8.
27. Ostrowska-Ligeza E., Gorska A., Wirkowska-Wojdyla M. et al.: Thermogravimetric characterization of dark and milk chocolates at different processing stages. „J Therm Anal Calorim.”, 2018, 134 (1), 623-31.
28. Wang D., Ma Y., Zhang C., Zhao X.: Thermal characterization of the anthocyanins from black soybean (Glycine max L.) exposed to thermogravimetry. „Lwt-Food Sci Technol.”, 2014, 55 (2), 645-9.
29. Marcolino V.A., Zanin G.M., Durrant L.R. et al.: Interaction of Curcumin and Bixin with beta-Cyclodextrin: Complexation Methods, Stability, and Applications in Food. „J Agric Food Chem.”, 2011, 59 (7), 3348-57.
30. Dollimore D., O’Connell C.: A comparison of the thermal decomposition of preservatives, using thermogravimetry and rising temperature kinetics. „Thermochim Acta”, 1998, 324 (1-2), 33-48.
31. Conceicao M.M., Fernandes V.J., Souza A.G. et al.: Study of thermal degradation of aspartame and its products of conversion in sweetener using isothermal thermogravimetry and HPLC. „Thermochim Acta”, 2005, 433 (1-2), 163-9.
32. Simon P., Polavka J.: Thermooxidative degradation of dried milk studied by non-isothermal thermogravimetry. „J Food Nutr Res.”, 2006, 45 (4), 166-70.
33. Tupa M., Maldonado L., Vazquez A., Foresti M.L.: Simple organocatalytic route for the synthesis of starch esters. „Carbohydr Polym.”, 2013, 98 (1), 349-57.
34. Soares R.M.D., Scremin F.F., Soldi V.: Thermal stability of biodegradable films based on soy protein and corn starch. „Macromol Symp.”, 2005, 229, 258-65.
35. Santos J.C.O., dos Santos I.M.G., de Souza A.G. et al.: Thermal stability and kinetic study on thermal decomposition of commercial edible oils by thermogravimetry. „J Food Sci.”, 2002, 67 (4), 1393-8.
36. Vecchio S., Cerretani L., Bendini A., Chiavaro E.: Thermal Decomposition Study of Monovarietal Extra Virgin Olive Oil by Simultaneous Thermogravimetry/Differential Scanning Calorimetry: Relation with Chemical Composition. „J Agric Food Chem.”, 2009, 57 (11), 4793-800.
37. Volli V., Purkait M.K.: Physico-chemical properties and thermal degradation studies of commercial oils in nitrogen atmosphere. „Fuel”, 2014, 117, 1010-9.
38. Van Aardt M., Duncan S.E., Long T.E. et al.: Effect of antioxidants onoxidative stability of edible fats and oils: Thermogravimetric analysis. „J Agric Food Chem.”, 2004, 52 (3), 587-91.

Typ dokumentu

Bibliografia

Identyfikator YADDA

bwmeta1.element.baztech-143fa978-0063-48af-bfce-cc00f4be6c23