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Título:
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Accelerated methods for sample preparation in food
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Autores:
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D. PINGRET, Autor ;
A.S. FABIANO-TIXIER, Autor ;
F. CHEMAT, Autor
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Tipo de documento:
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documento electrónico
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ISBN/ISSN/DL:
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68610
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Nota general:
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En: Reference module in chemistry, molecular sciences and chemical engineering, 2012. Vol.4, Chapter 4.19. Atlanta: Elsevier. pp.441-455
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Langues:
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Inglés
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Clasificación:
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ANÁLISIS DE ALIMENTOS
MUESTREO
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Resumen:
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Sample preparation is the crucial first step in the analysis of food. In recent years, there has been increasing interest to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality. Some recent advances in extraction and sample-preparation technologies for food analysis are addressed in this chapter. Procedures, such as MAE (microwave-assisted extraction), UAE (ultrasound-assisted extraction), DIC (instant controlled pressure drop DIC technology), and PFE (pressurized fluid extraction), are discussed and critically evaluated. Contemporary applications of these techniques to the study of food ingredients are presented. Following the discussion of some technical aspects of conventional and innovative sample preparation processes, conclusions about the applicability of the different types of extraction techniques are drawn.
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