NDLI: Determination of Ca addition to the wheat flour by using laser-induced breakdown spectroscopy (LIBS)

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European Food Research and Technology : Volume 242, Issue 9, September 2016

European Food Research and Technology : Volume 242, Issue 8, August 2016

European Food Research and Technology : Volume 242, Issue 7, July 2016

European Food Research and Technology : Volume 224

Determination of Ca addition to the wheat flour by using laser-induced breakdown spectroscopy (LIBS)

Content Provider	Springer Nature Link
Author	Bilge, Gonca Sezer, Banu Eseller, Kemal Efe Berberoğlu, Halil Köksel, Hamit Boyacı, İsmail Hakkı
Copyright Year	2016
Abstract	The aim of the study was to determine Ca addition to the flour by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple multi-elemental spectroscopy method. Different amounts of CaCO3-added wheat flour were analyzed using LIBS to determine Ca content and Ca/K ratio, which is used for discrimination of natural and Ca-added flour. LIBS spectra were quantitatively evaluated with partial least square (PLS) method as a multivariate data analysis method to eliminate the matrix effect. Ca and Ca/K calibration graphs of PLS method showed good linearity with coefficient of determinations (R 2) 0.999. Limit of detection values for Ca and Ca/K analysis were calculated as 25.9 ppm and 0.013, respectively. Furthermore, the results were found to be consistent with the data obtained from atomic absorption spectroscopy method as a reference method for flour samples.
Starting Page	1685
Ending Page	1692
Page Count	8
File Format	PDF
ISSN	14382377
Journal	European Food Research and Technology
Volume Number	242
Issue Number	10
e-ISSN	14382385
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-03-19
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Laser-induced breakdown spectroscopy LIBS Dietary fiber Ash analysis Wheat flour Ca salt Food Science Analytical Chemistry Biotechnology Agriculture Forestry
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology

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