Infracrvena fototermalna radiometrija kao sredstvo za bezkontaktnu i nedestruktivnu analizu hrane

master's thesis

• Title (english): Infrared photothermal radiometry as tool for non-contact and nondestructive inspection of foods
• Author: Maja Manojlović
• 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: 2005-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Fototermalna radiometrija (PTR) uz pomoć infracrvenog CO2 lasera bila je upotrijebljena za 1) određivanje sadržaja vlage u nekoliko uzoraka dobivenih od toplinski obrađenih rajčica (kečap, koncentrirani pire) i 2) za praćenje procesa sušenja sira Edam. PTR metoda je bezkontaktna, nedestruktivna i prilično brza. Prethodno navedeni ciljevi istraživanja postignuti su mjerenjem amplitude i faze PTR signala, te su te vrijednosti bile korištene za računanje toplinske efuzivnosti e, bitnog dinamičkog parametra, definiranog kao (e = korijen umnoška k x p x cp). S obzirom da su toplinska vodljivost k, gustoća p i specifična toplina pri konstantnom tlaku cp ovisne o sastavu uzorka, uzorci sa različitim sadržajem vlage trebali bi imati i različite efuzivnosti. Stoga, u načelu, efuzivnost dobivena PTR metodom trebala bi omogućiti istraživačima da dobiju sadržaj vlage određenog uzorka bez upotrebe gravimetrijske metode.

Abstract (english)

Photothermal radiometry (PTR) with the infrared CO2-laser was applied to 1) determine the moisture content of several products derived from the thermally processed tomatoes (ketchup, puree concentrate) and 2) to monitor the process of drying in the Edam cheese. The PTR approach is non-contact, non-destructive and quite rapid. The research objectives stated above were accomplished by measuring the amplitude and the phase of the PTR signal and by using these values to calculate thermal effusivity e, an important dynamic thermophysical parameter, defined as e = square root of (k x p x cp) . Since thermal conductivity k, density p and specific heat at a constant pressure cp all depend on the composition, the samples with varying moisture content are expected to have different effusivity. Hence, in the principle, the effusivity obtained via the PTR experiment and the use of calibration curve should enable the experimentalist to deduce the moisture content of the test sample without the need to use gravimetry.

• Keywords: infracrvena fototermalna radiometrija; termalna difuzivnost; termalna efuzivnost
• Keywords (english): infrared photothermal radiometry; thermal diffusivity; thermal effusivity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:609391
• 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: 2017-09-11 10:23:20