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.
978-989-8196-57-6
Title
Desenvolvimento de metodologias e análise rápida em alimentos por espectroscopia de infravermelho (NIR, FTIR, RAMAN)
Subject
Análise de alimentos Espectroscopia de infravermelho
Date
2016-04-22T14:57:28Z 2016-04-22T14:57:28Z 2016
Description
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.
