Rapid microplate, green method for high-throughput evaluation of vinegar acidity using thermal infrared enthalpimetry
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- 作者：Bruna Tischera ; Alessandra Stangherlin Oliveiraa ; Daniele de Freitas Ferreiraa ; Cristiano Ragagnin Menezesa ; Fá ; bio Andrei Duarteb ; Roger Wagnera ; Juliano Smanioto Barina ; juliano@ufsm.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Food ; Infrared thermography ; Imaging ; Calorimetry ; Enthalpimetric analysis ; Green analytical chemistry
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：17-21
- 全文大小：301 K
文摘
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Thermal infrared enthalpimetry is a new and promising alternative to titration.
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Sample preparation and determination steps could be performed in the same vessel.
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Sample throughput could be improved by one order of magnitude.
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Analytical operations could be simplified being more suitable for routine analysis.
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Green analytical chemistry principles could be spread by using the proposed method.