Monitoring yogurt stability during storage time by UV-Vis Spectroscopy (CAT#: STEM-MB-0908-WXH)

Name: Monitoring yogurt stability during storage time by UV-Vis Spectroscopy
SKU: STEM-MB-0908-WXH
Rating: 5 (1 reviews)

Introduction

Color, texture and taste are key elements of a consumer's buying decision; thus, monitoring the stability of these features throughout the entire period of yogurt validity is fundamental for dairy product producers. Color, texture and taste deteriorations are due to changes in the physical, chemical and microbiological compositions of yogurt and they can be monitored using UV-VIS spectroscopy.

Buy Now

Principle Applications Procedure Materials

Principle

UV-Vis spectroscopy is an analytical technique that measures the amount of discrete wavelengths of UV or visible light that are absorbed by or transmitted through a sample in comparison to a reference or blank sample. This property is influenced by the sample composition, potentially providing information on what is in the sample and at what concentration. The only requirement is that the sample absorb in the UV-Vis region, i.e. be a chromophore. Absorption spectroscopy is complementary to fluorescence spectroscopy. Parameters of interest, besides the wavelength of measurement, are absorbance (A) or transmittance (%T) or reflectance (%R), and its change with time.

Applications

UV/Vis spectroscopy is routinely used in analytical chemistry for the quantitative determination of diverse analytes or sample, such as transition metal ions, highly conjugated organic compounds, and biological macromolecules. Spectroscopic analysis is commonly carried out in solutions but solids and gases may also be studied.