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Analysis of Cheese Using Step-Scan Fourier Transform Infrared Photoacoustic Spectroscopy

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Abstract:

The potential of Fourier transform infrared photoacoustic spectroscopy (FT-IR/PAS) for examination of food and the package was demonstrated. Full-fat cheddar cheese slices wrapped in polymer package were chosen as the food sample for analysis. Photoacoustic spectroscopy (PAS) in conjunction with the step-scan and digital signal processing (DSP) function was used to perform depth-profiling studies of the intact sample and package. Well-separated PAS bands of fat and protein were obtained in the spectra of cheddar cheese samples with minimum sample preparation. Cheese samples were kept in a dessicator overnight to minimize the effect of moisture on the PAS spectra. Depth profiling study of the cheese polymer package indicated that there is a diffusion of cheese components into the package during storage. Index Headings: Fourier transform infrared photoacoustic spectroscopy; Step-scan; Digital signal processing; Cheese; Package, Depth profiling.

Document Type: Research Article

DOI: http://dx.doi.org/10.1366/0003702001949799

Publication date: April 1, 2000

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