Academic Journal
Detection of Biological CO2 and 1,3-Pentadiene Using Non-refrigerated Low-Cost MWIR Detectors
| العنوان: | Detection of Biological CO2 and 1,3-Pentadiene Using Non-refrigerated Low-Cost MWIR Detectors |
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| المؤلفون: | Rivas, E. M., Maldonado, M., Diezma, Belén, Wrent, P., Peinado, J. M., de Silóniz, M. I., Vergara, G., García-Hierro, J., Robla, J. I., Barreiro, P. |
| المساهمون: | Universidad Complutense de Madrid |
| بيانات النشر: | Springer |
| سنة النشر: | 2016 |
| المجموعة: | Digital.CSIC (Consejo Superior de Investigaciones Científicas / Spanish National Research Council) |
| مصطلحات موضوعية: | Food preservation, Yeast, Sorbate, Gas detector, Food spoilage |
| الوصف: | The early detection of spoiling metabolic products in contaminated food is a very important tool to control quality. Some volatile compounds produce unpleasant odours at very low concentrations, making their early detection very challenging. This is the case of 1,3-pentadiene produced by microorganisms through decarboxylation of the preservative sorbate. In this work, we have developed a methodology to use the data produced by a low-cost, compact MWIR (Mid-Wave IR) spectrometry device without moving parts, which is based on a linear array of 128 elements of VPD PbSe coupled to a linear variable filter (LVF) working in the spectral range between 3 and 4.6 μm. This device is able to analyze food headspace gases through dedicated sample presentation setup. This methodology enables the detection of CO and the volatile compound 1,3-pentadiene, as compared to synthetic patrons. Data analysis is based on an automated multidimensional dynamic processing of the MWIR spectra. Principal component and discriminant analysis allow segregating between four yeast strains including producers and no producers. The segregation power is accounted as a measure of the discrimination quality. ; This work was funded by the project (GR3/14-910644) from Complutense University of Madrid and Santander-Hispano. Research by Eva María Rivas has been supported by a PICATA predoctoral fellowship of the Moncloa Campus of International Excellence (UCM-UPM). ; Peer Reviewed |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | unknown |
| تدمد: | 1936-976X |
| Relation: | Publisher's version; Sí; Food Analytical Methods 9(6): 1451-1460 (2016); http://hdl.handle.net/10261/136838; http://dx.doi.org/10.13039/501100002911 |
| DOI: | 10.1007/s12161-015-0320-6 |
| DOI: | 10.13039/501100002911 |
| الاتاحة: | http://hdl.handle.net/10261/136838 https://doi.org/10.1007/s12161-015-0320-6 https://doi.org/10.13039/501100002911 |
| Rights: | none |
| رقم الانضمام: | edsbas.510AC03E |
| قاعدة البيانات: | BASE |
| تدمد: | 1936976X |
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| DOI: | 10.1007/s12161-015-0320-6 |