Thermal Lens Spectrometry as Analytical Tool

Navas, M.J.; Jiménez, Ana

doi:10.1080/713609156

Cited by 28 publications

(16 citation statements)

References 20 publications

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“…Solid line represents the best fit with Eq. (4).The obtained values for these parameters were θ = 12.27571 ± 0.49109 and t c = 5.01 ± 0.24 × 10 −3 s. Using Eq (2). with ω e = 4.0 × 10 −3 cm, we obtained D = 7.96 ± 0.38 × 10 −4 cm 2 · s −1 , for the thermal diffusivity.…”

mentioning

confidence: 92%

“…Under equilibrium conditions, the temperature change is related to the refractive index. Measurements of the change in convergence or divergence of a laser beam after the formation of the thermal lens, which results in the so-called thermal lens signal (TLS), and its time evolution is analyzed to obtain the physical parameters of the sample [2].…”

Section: Introductionmentioning

confidence: 99%

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Thermal Diffusivity Measurements in Edible Oils using Transient Thermal Lens

Carbajal-Valdéz¹,

Pérez²,

Cruz‐Orea

et al. 2006

Int J Thermophys

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Time resolved thermal lens (TL) spectrometry is applied to the study of the thermal diffusivity of edible oils such as olive, and refined and thermally treated avocado oils. A two laser mismatched-mode experimental configuration was used, with a He-Ne laser as a probe beam and an Ar + laser as the excitation one. The characteristic time constant of the transient thermal lens was obtained by fitting the experimental data to the theoretical expression for a transient thermal lens. The results showed that virgin olive oil has a higher thermal diffusivity than for refined and thermally treated avocado oils. This measured thermal property may contribute to a better understanding of the quality of edible oils, which is very important in the food industry. The thermal diffusivity results for virgin olive oil, obtained from this technique, agree with those reported in the literature.

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confidence: 92%

Section: Introductionmentioning

confidence: 99%

Thermal Diffusivity Measurements in Edible Oils using Transient Thermal Lens

Carbajal-Valdéz¹,

Pérez²,

Cruz‐Orea

et al. 2006

Int J Thermophys

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“…Though, NMR (Dachtler et al 2000), electrochemical (Ferruzzi et al 1998) and thermal lens spectrometry (Navas and Jimenez 2003) detectors have also been demonstrated as suitable for carotenoid analysis, their application in food analysis is limited due to the increased cost of instrumentation and tedious sample preparation procedures. The other sensitive techniques such as Raman spectroscopy Hammond and Wooten 2004), MALDI (Guaratini et al 2004) and particle beam electron capture negative ion MS (Careri et al 1999) find their application for carotenoid analysis mostly in biological samples.…”

Section: Separation Detection and Quantificationmentioning

confidence: 99%

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

et al. 2014

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Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.

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“…In this paper TLS has been applied to measure the thermal diffusivity of vegetable oils such as soya, sunflower, canola, and corn oil, and the results have been compared with thermal diffusivity values reported in the literature, obtained by other photothermal techniques. The measured thermal property may contribute to a better understanding of the quality of edible oils, which is very important in the medical, cosmetic, and food industries [5].…”

Section: Introductionmentioning

confidence: 99%

Monitoring the Thermal Parameters of Different Edible Oils by Using Thermal Lens Spectrometry

Jiménez-Pérez¹,

Cruz‐Orea

Mejia

et al. 2009

Int J Thermophys

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Several vegetable edible oils (sunflower, canola, soya, and corn) were used to study the thermal diffusivity of edible oils. Thermal lens spectrometry (TLS) was applied to measure the thermal properties. The results showed that the obtained thermal diffusivities with this technique have good agreement when compared with literature values. In this technique an Ar + laser and intensity stabilized He-Ne laser were used as the heating source and probe beam, respectively. These studies may contribute to a better understanding of the physical properties of edible oils and the quality of these important foodstuffs.

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Thermal Lens Spectrometry as Analytical Tool

Cited by 28 publications

References 20 publications

Thermal Diffusivity Measurements in Edible Oils using Transient Thermal Lens

Thermal Diffusivity Measurements in Edible Oils using Transient Thermal Lens

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review

Monitoring the Thermal Parameters of Different Edible Oils by Using Thermal Lens Spectrometry

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