Departamento de Química, Universidade Estadual do Centro-Oeste - UNICENTRO, Rua Camargo Varela de Sá, 3, 85040080 Guarapuava, PR, Brazil.
Departamento de Química, Universidade Estadual do Centro-Oeste - UNICENTRO, Rua Camargo Varela de Sá, 3, 85040080 Guarapuava, PR, Brazil.
Food Chem. 2015 Jun 15;177:158-64. doi: 10.1016/j.foodchem.2015.01.030. Epub 2015 Jan 10.
Recently the use of brown sugar has increased due to its nutritional characteristics, thus requiring a more rigid quality control. The development of a method for water content analysis in soft brown sugar is carried out for the first time by TG/DTA with application of different statistical tests. The results of the optimization study suggest that heating rates of 5°C min(-1) and an alumina sample holder improve the efficiency of the drying process. The validation study showed that thermo gravimetry presents good accuracy and precision for water content analysis in soft brown sugar samples. This technique offers advantages over other analytical methods as it does not use toxic and costly reagents or solvents, it does not need any sample preparation, and it allows the identification of the temperature at which water is completely eliminated in relation to other volatile degradation products. This is an important advantage over the official method (loss on drying).
最近，由于红糖具有营养特性，其使用有所增加，因此需要更严格的质量控制。首次通过 TG/DTA 应用不同的统计检验开发了一种用于分析软红糖水分含量的方法。优化研究结果表明，以 5°C min(-1)的加热速率和氧化铝样品架可以提高干燥过程的效率。验证研究表明，热重法对软红糖样品的水分含量分析具有良好的准确性和精密度。与其他分析方法相比，该技术具有优势，因为它不使用有毒且昂贵的试剂或溶剂，不需要任何样品制备，并且可以确定与其他挥发性降解产物相比水完全去除的温度。与官方方法（干燥失重）相比，这是一个重要优势。
