In Situ Raman Analysis of CO2—Assisted Drying of Fruit-Slices
AbstractThis work explores the feasibility of applying in situ Raman spectroscopy for the online monitoring of the supercritical carbon dioxide (SC-CO2) drying of fruits. Specifically, we investigate two types of fruits: mango and persimmon. The drying experiments were carried out inside an optical accessible vessel at 10 MPa and 313 K. The Raman spectra reveal: (i) the reduction of the water from the fruit slice and (ii) the change of the fruit matrix structure during the drying process. Two different Raman excitation wavelengths were compared: 532 nm and 785 nm. With respect to the quality of the obtained spectra, the 532 nm excitation wavelength was superior due to a higher signal-to-noise ratio and due to a resonant excitation scheme of the carotenoid molecules. It was found that the absorption of CO2 into the fruit matrix enhances the extraction of water, which was expressed by the obtained drying kinetic curve. View Full-Text
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Braeuer, A.S.; Schuster, J.J.; Gebrekidan, M.T.; Bahr, L.; Michelino, F.; Zambon, A.; Spilimbergo, S. In Situ Raman Analysis of CO2—Assisted Drying of Fruit-Slices. Foods 2017, 6, 37.
Braeuer AS, Schuster JJ, Gebrekidan MT, Bahr L, Michelino F, Zambon A, Spilimbergo S. In Situ Raman Analysis of CO2—Assisted Drying of Fruit-Slices. Foods. 2017; 6(5):37.Chicago/Turabian Style
Braeuer, Andreas S.; Schuster, Julian J.; Gebrekidan, Medhanie T.; Bahr, Leo; Michelino, Filippo; Zambon, Alessandro; Spilimbergo, Sara. 2017. "In Situ Raman Analysis of CO2—Assisted Drying of Fruit-Slices." Foods 6, no. 5: 37.