Spectroscopic and microscopic investigation of azoic food dyes
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2022-04-08 16:22
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BOJAN, Mihaela M., ROTARU, Andrei, LEULESCU, Marian, ION, Valentin, DAMIAN, Victor, MOLDOVAN, Antoniu, DINESCU, Maria. Spectroscopic and microscopic investigation of azoic food dyes. In: Central and Eastern European Conference on Thermal Analysis and Calorimetry, Ed. 4, 28-31 august 2017, Chişinău. Germany: Academica Greifswald, 2017, Editia 4, p. 499. ISBN 978-3-940237-47-7.
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Central and Eastern European Conference on Thermal Analysis and Calorimetry
Editia 4, 2017
Conferința "Central and Eastern European Conference"
4, Chişinău, Moldova, 28-31 august 2017

Spectroscopic and microscopic investigation of azoic food dyes


Pag. 499-499

Bojan Mihaela M.1, Rotaru Andrei1, Leulescu Marian2, Ion Valentin1, Damian Victor1, Moldovan Antoniu1, Dinescu Maria1
 
1 National Institute for Laser, Plasma and Radiation Physics (INFLPR),
2 University of Craiova
 
Disponibil în IBN: 1 noiembrie 2019


Rezumat

Some physical properties of five food dyes E 102-Tartrazine, E 110-Sunset Yellow, E 122Azorubine, E 124-Red Ponceanu, E 155-Brun HT, were investigated with several spectroscopic and microscopic techniques: THz spectroscopy, UV-Vis spectroscopy, spectroellipsometry, optical microscopy and atomic force microscopy. Attempts to obtain coating of these dyes on different substrates (by spin-coating technique) were practically unsuccessful, proving the good non-adhesive properties that are required in order not to stick to the packings. Terahertz spectroscopy were employed here in order to complete the information of the other classical spectroscopic techniques and also for the detection of low quantities of dye embedded/present in different environments; the characteristic THz spectra (0.1-10 THz) is transmitted through various materials, excepting metals and polar media. Fig. 1 Characteristic THz spectra for the five azoic food dyes