Analysis of bakery products by laser-induced breakdown spectroscopy

Food Chemistry
Gonca BilgeSerhat Çakır

Abstract

In this study, we focused on the detection of Na in bakery products by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple method. LIBS experiments were performed to examine the Na at 589 nm to quantify NaCl. A series of standard bread sample pellets containing various concentrations of NaCl (0.025-3.5%) were used to construct the calibration curves and to determine the detection limits of the measurements. Calibration graphs were drawn to indicate functions of NaCl and Na concentrations, which showed good linearity in the range of 0.025-3.5% NaCl and 0.01-1.4% Na concentrations with correlation coefficients (R(2)) values greater than 0.98 and 0.96. The obtained detection limits for NaCl and Na were 175 and 69 ppm, respectively. Performed experimental studies showed that LIBS is a convenient method for commercial bakery products to quantify NaCl concentrations as a rapid and in situ technique.

References

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Citations

Aug 1, 2015·Analytical and Bioanalytical Chemistry·Gábor Galbács
May 15, 2016·Meat Science·Gonca BilgeIsmail Hakki Boyaci
Oct 3, 2018·Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry·Felipe M FortunatoEdenir Rodrigues Pereira-Filho
Dec 15, 2016·Journal of Agricultural and Food Chemistry·Banu SezerIsmail Hakki Boyaci

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