Optical absorption coefficient of different tortillas by photoacoustic spectroscopy


C. Hernandez Aguilar1,2, D. Gutierrez Cruz1, A. Dominguez Pacheco1,2, A. Cruz Orea2, R. Zepeda Bautista1 and J. Lopez Bonilla1

1Instituto Politécnico Nacional - ESIME zacatenco, Mexico
2CINVESTAV – IPN, Mexico

Keywords: phoacoustic
property: absorption
material: maize

Organoleptic properties of food influence the consumer purchasing decision. In the basic food in Mexico: the tortilla, one of the most important properties that determine its acceptance is the color [1], this sensory attribute is altered, when make tortillas with elements to improve digestion and nutrition. Therefore, the objective of this investigation is determine some information about the color in different types of tortilla found in the commercial market somewhere in the Valley of Mexico (2010), through of obtain of optical absorption coefficient (beta) of them by photoacoustic spectroscopy technique of closed cell, one of the technique Photothermal, which has been used in the characterization of foods such as tomato [2] and agricultural seeds such as maize and wheat [3] Optical absorption spectra of each tortilla were recorded by means of photoacoustic spectroscopy (PAS) in the 350 to 700nm range. Twelve types of tortillas were evaluated, the experimental unit comprised three tortillas, among which one tortilla was selected at random for each repetition. The beta values were determined from the photoacoustic (PA) signals amplitude and using the Rosencwaig and Gersho model [4-5]. Data was subjected to variance analysis (ANOVA) using the SAS GLM procedures. The ANOVA revealed significant (p ≤ 0.05) differences among tortillas. The results were analyzed statistically and correlated with preferences of a group of people in the same area, when apply to them a sensory test requesting evaluated the color attribute by using the hedonic scale. The results of this research allow presenting under a transdisciplinary systemic perspective to the photoacoustic spectroscopy technique as alternative to be applied in the Tortilla and mass industry.

References
  1. J. A. Herrera C., W. Prinyawiwatkul, H. Kyoon No, P. Chompreeda, K. Garcia, J. E.P. Saidu, A. Khachatryan, J. of Sensory Studies 25, 108 (2010).

  2. D. Bicanic, D. Dimitrovski, S. Luterotti, K. Marković, C. Van Twisk, J. G. Buijnsters, O. Dóka, Food Biophysics, 5,24 (2010).

  3. A.C. Hernandez, M. Mezzalama, N. Lozano, O.A. Cruz, E. Martinez, R. Ivanov, and A. P. Domínguez Eur. Physical J. Special Topics, 153, 519 (2008).

  4. A. Rosencwaig, A. Gersho, J. of Appl. Phys. 47, 64-69 (1976).

  5. C. Hernández, A. Domínguez, A. Cruz-Orea, R. Ivanov, Int. Agrophysics. 23, 327 (2009).

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