Thermal Analysis‐<scp>IR</scp>Methods

Hellgeth, John W.

doi:10.1002/0470027320.s2908

Cited by 1 publication

(1 citation statement)

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“…The thermoanalytical instrument is coupled with a FT-IR spectrometer by means of a heated transfer line; the released vapors or gases are transferred to the heated gas cell of the FT-IR instrument [14]. The principal applications of EGA FT-IR have been in the determination of thermal reaction behaviour and decomposition mechanism of polymers; in addition it has been used in the assessment of fossil fuels for energy production and then in the pharmaceutical industry for residual solvent determination, drug composition and shelf life monitoring [15][16]. Other applications are the real-time identification and monitoring of vapors or gases evolved from certain combustion processes, such as those resulting from thermal breakdown experiments in controlled environments, pyrolysis vapors, fire gases from direct burning of rubber or plastics [17].…”

Section: Introductionmentioning

confidence: 99%

Study on the Use of Evolved Gas Analysis FT-IR (EGA FT-IR) for the Evaluation of Cheese Volatile Fraction

Povolo¹

2011

TOFSJ

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The analysis of volatile compounds for food products characterization is currently performed by gas chromatographic separation, often coupled with mass spectrometry. In our research the possibility of the application of the Fourier-transform infrared spectroscopy (FT-IR) technique to the cheese volatile fraction evaluation was investigated. An Evolved Gas Analysis (EGA) FT-IR prototype, developed to detect some volatile molecules released from bottle grade PET, was used. The preliminary step of the work was devoted to the set up of the best analytical conditions and instrumental parameters for cheese analysis. Thirty nine samples of PDO Bitto cheeses were analysed by both EGA FT-IR and Solid Phase Microextraction/Gaschromatography/Mass Spectrometry (SPME/GC/MS) technique. Satisfactory correlations were observed between the FT-IR spectra and the most abundant compounds detected by SPME/GC/MS. Even though some aspects of the analytical conditions need to be improved, the results obtained are promising for a possible application of EGA FT-IR in the evaluation of volatile fraction of foods.

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Section: Introductionmentioning

confidence: 99%