Fourier Transform Infrared (FTIR) Spectroscopy and Utilization in Food (Turkish with English Abstract)

Yıl 2014, Cilt: 39 Sayı: 4, 235 - 241, 01.08.2014

Tuba Büyüksırıt Hakan Kuleaşan

Öz

Infrared (IR) absorption spectroscopy is a kind of vibrational spektroscopy, IR radiation is absorbed by the molecule’s vibrational motion. Each wavelength is obtained fast and high resolution spectra without requiring individually scanning. Even a small amounts of sample are given result in a short time. As in many branches of science are used in food engineering for such purposes as identification of microbial cells, the structural analysis of macromolecules, qualitative and quantitative analysis of organic materials, structural identifications, determination of stereochemistry structures and purity control.

Anahtar Kelimeler

FTIR, spectroscopy, qualitative and quantitative analysis.

Fourier Dönüşümlü Kizilötesi (FTIR) Spektroskopisi ve Gıda Analizlerinde Kullanımı

Öz

Kızılötesi (IR) absorbsiyon spektroskopisi bir tür titreşim spektroskopisidir; IR ışınları molekülün titreşim hareketleri tarafından soğurulmaktadır. Her dalga boyunu ayrı ayrı tarama gerekmeksizin hızlı ve yüksek çözünürlükte spektrumlar elde edilir. Az miktarda örnekle bile kısa sürede sonuç vermektedir. Bilimin bir çok dalında olduğu gibi gıda mühendisliğinde de mikrobiyal hücrelerin tanımlanması, makromoleküllerin yapısal analizi, organik maddelerin kalitatif ve kantitatif analizi, yapılarının aydınlatılması, stereokimyasal özelliklerinin bulunması ve saflık kontrolü gibi amaçlarla kullanılmaktadır.

Anahtar Kelimeler

FTIR, spektroskopi, kalitatif ve kantitatif analiz.

Kaynakça

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