Led-optotoplinska ćelija i optotermistor kao novi pristupi objektivnome određivanju crvene boje u proizvodima od rajčica

master's thesis

• Title (english): Led-optothermal window and the optothermistor as the two new aproaches to the objective red color assessment of tomato-based foods
• Author: Ivan Vrbić
• Mentor: Dane Bicanic (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2006-04-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Kako je boja vrlo važna karakteristika prehrambenih proizvoda, potreba za njenom što jednostavnijom i preciznijom kontrolom je očita. Potonje se uobičajeno ostvaruje klasičnim metodama poput kolorimetrije i spektrofotometrije, kojima se može mjeriti refleksija ili transmisija. U ovome radu, prvome te vrste, predložen je potpuno nov pristup određivanju boje – informacija o boji uzorka je izvedena iz mjerenja apsorbancije. Dvije metode predložene u ovome radu su optotoplinska ćelija (OĆ) i optotermistor (OT); obje pripadaju u skupinu tzv. fototoplinskih metoda. Osnovna ideja eksperimenta jest istraživanje očekivane korelacije između količine specifičnog pigmenta (ovdje likopena) i veličine OĆ i OT signala. Različiti proizvodi bazirani na rajčicama su korišteni kao eksperimentalni uzorci; svi oni sadrže likopen (crveni pigment) kao dominantan pigment. Rezultati OĆ i OT mjerenja stavljeni su u odnos sa kolorimetrijskim indeksima L*, a*, b*, C*, te izvedenom veličinom “Tomato paste index” (TPI).

Abstract (english)

As color is an important attribute of foods, the need for its control is self evident. This latter is normally accomplished by the classical methods such as colorimetry and spectrophotometry that both operate in either reflection or transmission mode. In this work, a first of that kind, an entirely different approach is being proposed – the information about the color is derived from the absorbance measurement. The newly proposed methods used here are the optothermal window (OW) and the optothermistor (OT); both belong to the class of the so called photothermal (PT) techniques. Basic idea behind the experiment is to explore the anticipated correlation between the amount of specific colorant and the magnitude of the OW and OT signals. Various tomato-based products were used as test samples; all of them contain lycopene (red pigment) as a dominant colorant. The outcomes of OW and OT measurements were correlated with colorimetric indices L*, a*, b*, C* as well as with derived quantity tomato paste index (TPI) obtained from the same samples.

• Keywords: optotoplinska ćelija; optotermistor; boja; proizvodi od rajčica; likopen
• Keywords (english): optothermal window; optothermistor; color; tomato based products; lycopene
• Language: croatian
• URN:NBN: urn:nbn:hr:159:180514
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-08 12:33:43