Spectrochemical analysis of Pakistani bakery breads using laser induced breakdown spectroscopy
The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS)....
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Ahmed, Nasar [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Tracking variation of fluorescent dissolved organic matter during full-scale printing and dyeing wastewater treatment - Cheng, Cheng ELSEVIER, 2020, international journal for light and electron optics : official journal of the German Society of Applied Optics and the German Society of Electron Microscopy, München |
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| Übergeordnetes Werk: |
volume:226 ; year:2021 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.ijleo.2020.165743 |
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ELV052238865 |
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| 245 | 1 | 0 | |a Spectrochemical analysis of Pakistani bakery breads using laser induced breakdown spectroscopy |
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| 520 | |a The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. | ||
| 520 | |a The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. | ||
| 650 | 7 | |a Plasma parameters |2 Elsevier | |
| 650 | 7 | |a Elemental composition |2 Elsevier | |
| 650 | 7 | |a Bakery breads |2 Elsevier | |
| 650 | 7 | |a LIBS |2 Elsevier | |
| 650 | 7 | |a Quantitative analysis |2 Elsevier | |
| 700 | 1 | |a Farooq, Komal |4 oth | |
| 700 | 1 | |a Shahida, Shabnam |4 oth | |
| 700 | 1 | |a Haq, Khizar ul |4 oth | |
| 700 | 1 | |a Abbasi, S.A. |4 oth | |
| 700 | 1 | |a Umar, Z.A. |4 oth | |
| 700 | 1 | |a Ahmed, Rizwan |4 oth | |
| 700 | 1 | |a Baig, M.A. |4 oth | |
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10.1016/j.ijleo.2020.165743 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001424.pica (DE-627)ELV052238865 (ELSEVIER)S0030-4026(20)31570-9 DE-627 ger DE-627 rakwb eng 333.7 VZ 43.00 bkl Ahmed, Nasar verfasserin aut Spectrochemical analysis of Pakistani bakery breads using laser induced breakdown spectroscopy 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. Plasma parameters Elsevier Elemental composition Elsevier Bakery breads Elsevier LIBS Elsevier Quantitative analysis Elsevier Farooq, Komal oth Shahida, Shabnam oth Haq, Khizar ul oth Abbasi, S.A. oth Umar, Z.A. oth Ahmed, Rizwan oth Baig, M.A. oth Enthalten in Elsevier Cheng, Cheng ELSEVIER Tracking variation of fluorescent dissolved organic matter during full-scale printing and dyeing wastewater treatment 2020 international journal for light and electron optics : official journal of the German Society of Applied Optics and the German Society of Electron Microscopy München (DE-627)ELV004102533 volume:226 year:2021 pages:0 https://doi.org/10.1016/j.ijleo.2020.165743 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 43.00 Umweltforschung Umweltschutz: Allgemeines VZ AR 226 2021 0 |
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10.1016/j.ijleo.2020.165743 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001424.pica (DE-627)ELV052238865 (ELSEVIER)S0030-4026(20)31570-9 DE-627 ger DE-627 rakwb eng 333.7 VZ 43.00 bkl Ahmed, Nasar verfasserin aut Spectrochemical analysis of Pakistani bakery breads using laser induced breakdown spectroscopy 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. Plasma parameters Elsevier Elemental composition Elsevier Bakery breads Elsevier LIBS Elsevier Quantitative analysis Elsevier Farooq, Komal oth Shahida, Shabnam oth Haq, Khizar ul oth Abbasi, S.A. oth Umar, Z.A. oth Ahmed, Rizwan oth Baig, M.A. oth Enthalten in Elsevier Cheng, Cheng ELSEVIER Tracking variation of fluorescent dissolved organic matter during full-scale printing and dyeing wastewater treatment 2020 international journal for light and electron optics : official journal of the German Society of Applied Optics and the German Society of Electron Microscopy München (DE-627)ELV004102533 volume:226 year:2021 pages:0 https://doi.org/10.1016/j.ijleo.2020.165743 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 43.00 Umweltforschung Umweltschutz: Allgemeines VZ AR 226 2021 0 |
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10.1016/j.ijleo.2020.165743 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001424.pica (DE-627)ELV052238865 (ELSEVIER)S0030-4026(20)31570-9 DE-627 ger DE-627 rakwb eng 333.7 VZ 43.00 bkl Ahmed, Nasar verfasserin aut Spectrochemical analysis of Pakistani bakery breads using laser induced breakdown spectroscopy 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. Plasma parameters Elsevier Elemental composition Elsevier Bakery breads Elsevier LIBS Elsevier Quantitative analysis Elsevier Farooq, Komal oth Shahida, Shabnam oth Haq, Khizar ul oth Abbasi, S.A. oth Umar, Z.A. oth Ahmed, Rizwan oth Baig, M.A. oth Enthalten in Elsevier Cheng, Cheng ELSEVIER Tracking variation of fluorescent dissolved organic matter during full-scale printing and dyeing wastewater treatment 2020 international journal for light and electron optics : official journal of the German Society of Applied Optics and the German Society of Electron Microscopy München (DE-627)ELV004102533 volume:226 year:2021 pages:0 https://doi.org/10.1016/j.ijleo.2020.165743 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 43.00 Umweltforschung Umweltschutz: Allgemeines VZ AR 226 2021 0 |
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10.1016/j.ijleo.2020.165743 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001424.pica (DE-627)ELV052238865 (ELSEVIER)S0030-4026(20)31570-9 DE-627 ger DE-627 rakwb eng 333.7 VZ 43.00 bkl Ahmed, Nasar verfasserin aut Spectrochemical analysis of Pakistani bakery breads using laser induced breakdown spectroscopy 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. Plasma parameters Elsevier Elemental composition Elsevier Bakery breads Elsevier LIBS Elsevier Quantitative analysis Elsevier Farooq, Komal oth Shahida, Shabnam oth Haq, Khizar ul oth Abbasi, S.A. oth Umar, Z.A. oth Ahmed, Rizwan oth Baig, M.A. oth Enthalten in Elsevier Cheng, Cheng ELSEVIER Tracking variation of fluorescent dissolved organic matter during full-scale printing and dyeing wastewater treatment 2020 international journal for light and electron optics : official journal of the German Society of Applied Optics and the German Society of Electron Microscopy München (DE-627)ELV004102533 volume:226 year:2021 pages:0 https://doi.org/10.1016/j.ijleo.2020.165743 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 43.00 Umweltforschung Umweltschutz: Allgemeines VZ AR 226 2021 0 |
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10.1016/j.ijleo.2020.165743 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001424.pica (DE-627)ELV052238865 (ELSEVIER)S0030-4026(20)31570-9 DE-627 ger DE-627 rakwb eng 333.7 VZ 43.00 bkl Ahmed, Nasar verfasserin aut Spectrochemical analysis of Pakistani bakery breads using laser induced breakdown spectroscopy 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. Plasma parameters Elsevier Elemental composition Elsevier Bakery breads Elsevier LIBS Elsevier Quantitative analysis Elsevier Farooq, Komal oth Shahida, Shabnam oth Haq, Khizar ul oth Abbasi, S.A. oth Umar, Z.A. oth Ahmed, Rizwan oth Baig, M.A. oth Enthalten in Elsevier Cheng, Cheng ELSEVIER Tracking variation of fluorescent dissolved organic matter during full-scale printing and dyeing wastewater treatment 2020 international journal for light and electron optics : official journal of the German Society of Applied Optics and the German Society of Electron Microscopy München (DE-627)ELV004102533 volume:226 year:2021 pages:0 https://doi.org/10.1016/j.ijleo.2020.165743 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA SSG-OPC-GGO 43.00 Umweltforschung Umweltschutz: Allgemeines VZ AR 226 2021 0 |
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Spectrochemical analysis of Pakistani bakery breads using laser induced breakdown spectroscopy |
| abstract |
The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. |
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The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. |
| abstract_unstemmed |
The purpose of present work is to identify toxic and dietetic elements present in the various types of commercial bakery breads available in the Pakistan with the name simple bakery bread (SBB), milky bakery bread (MBB) and brown bakery bread(BBB), using Laser Induced Breakdown Spectroscopy (LIBS). A micro-plasma on the target surface was generated using a Q-switched Nd: YAG laser and the emitted radiations were collected by set of four spectrometers for simultaneous identification and quantification of the species present in the bread samples. The average plasma temperature for all types of bakery breads (SBB, MBB, BBB) was estimated using Boltzmann plot method and it was found in the range of 9000 K to–11000 K whereas, the number density was calculated from the well separated stark broadened Hα line in the range from 1.0 × 10 17 c m - 3 to 1.6 × 10 17 c m - 3 . It was found that all the bread samples mainly consist of calcium, magnesium, sodium, potassium, iron, titanium, barium and zinc whereas, silicon is only observed in the SB sample. The concentration of all the perceived elements was estimated using calibration free (CF-LIBS) technique. Moreover, the compositions of detected elements in bakery breads were also compared with the controlled values available in literature. By the comparison it was noticed that silicon, titanium and barium was only observed in the Pakistani breads. Current study also demonstrated that LIBS is a quick and powerful analytical technique can be used for the quality control in the Bakery Products. |
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Farooq, Komal Shahida, Shabnam Haq, Khizar ul Abbasi, S.A. Umar, Z.A. Ahmed, Rizwan Baig, M.A. |
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