10 February 2006 Study of temperature effect in β-carotene of carrot by Raman spectroscopy
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Proceedings Volume 6046, Fifth Symposium Optics in Industry; 60460Y (2006) https://doi.org/10.1117/12.674466
Event: Fifth Symposium Optics in Industry, 2005, Santiago De Queretaro, Mexico
Abstract
A micro-Raman system is used to study the β-carotene of dry and fresh carrot samples in environments with variations of the temperature between 16°C and 120°C. It is shown that the Raman peaks intensities of the dry sample diminish considerably, due to the strong degradation of the β-carotene with the increment of the temperature. Also, for the fresh sample in deionized water, the Raman peaks intensities of the β-carotene, starting from 40 to 50°C, diminish, due to its degradation and diffusion on the surface of the sample and in the water. The same tendency is observed for the β-carotene of the carrot juice.
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C. Medina-Gutiérrez, C. Medina-Gutiérrez, C. Frausto-Reyes, C. Frausto-Reyes, J. Medina-Valtierra, J. Medina-Valtierra, R. Jaimes-Reátegui, R. Jaimes-Reátegui, H. García-López, H. García-López, J. Rafael Molina-Contreras, J. Rafael Molina-Contreras, } "Study of temperature effect in β-carotene of carrot by Raman spectroscopy", Proc. SPIE 6046, Fifth Symposium Optics in Industry, 60460Y (10 February 2006); doi: 10.1117/12.674466; https://doi.org/10.1117/12.674466
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