violet), water-based and epoxyphenolic lacquers have been characterized as
coatings for possible application in vegetable canning industry. These lacquers
were applied to three different types of tinplates and tin free steel (TFS).
The behaviour of lacquers was monitored applying porosity, flexibility and
infrared (IR) reflectance spectroscopy tests. With IR reflectance spectroscopy
test, we were able to determine the composition of lacquers. Using porosity and
flexibility tests, performed by electrochemical methods, it was possible to
characterize the best lacquer for food canning. In this work the variables
involved in lacquering, e.g. the weight of coating and the degree of
polymerization of lacquers were also taken into account.
Authors:L. Locsmándi, G. Kövér, G. Bázár, A. Szabó, and R. Romvári
The feasibility of NIR spectroscopy for
determining chemical composition of goose fatty liver was studied. The spectra
of 50 fresh, homogenized liver samples (ether extract content EE=53.2,
SD=4.87%) were taken between 1100 and 2500 nm in reflectance mode, then the
chemical composition and the fatty acid profile was measured (gas
chromatography). Calibration equations were developed using modified partial
least-squares regression. The R
value in estimation of DM, CP and total EE were 0.72, 0.63 and 0.81,
respectively. For the major fatty acids (oleic, palmitic and stearic acid,
51.4, 25.8 and 15.5% of total) the R² values were 0.94, 0.93 and 0.16. The
estimation of the total saturated fatty acid (SAT) proportion and the so-called
unsaturation index (UI) value was effective (R
=0.81 and 0.79, respectively).
The paper demonstrates the usefulness of the NIRS method as a fast and solvent
free alternative of liver qualification. For practical purposes a larger number
of fatty liver samples are needed.
Authors:Haroune Rachid Ben Zine, Filiz Cinar Sahin, Zsolt E. Horváth, Zsolt Czigány, Ákos Horváth, Katalin Balázsi, and Csaba Balázsi
elemental compositions of CDS were measured by energy dispersive spectroscopy energy dispersive spectroscopy (EDS) installed on SEM LEO microscope. Phase analyses were performed by X-ray diffractometer (XRD, Bruker AXS D8) with CuKα radiation. The hardness
Authors:Zs. Csanádi, P. Cserjési, N. Nemestóthy, and K. Bélafi-Bakó
FT-IR spectra of various pectin preparations extracted from press cakes of red and black currant, raspberry and blackberry have shown structural differences. Based on the spectra data degree of esterification (DE) of the pectins was determined and found to be in the range of 50–65.