Newer investigations on the application of physical metods in the foodstuffs' qualification

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...

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Bibliographic Details
Main Author: Varga László
Format: Article
Published: 2012
Series:Review of faculty of engineering : analecta technica Szegedinensia
Kulcsszavak:Mérnöki tudományok
Online Access:http://acta.bibl.u-szeged.hu/11906
Description
Summary: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.
Physical Description:126-130
ISSN:1788-6392