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SM ISO690:2012 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 |
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Conferința "Central and Eastern European Conference" 4, Chişinău, Moldova, 28-31 august 2017 | ||||||
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Pag. 499-499 | ||||||
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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 |
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