Determinação de açúcares totais em refrigerantes com smartphone
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/25350 |
Resumo: | The techniques commonly used for determination of sugar in non-alcoholic beverages are classical methods based on different physical and chemical principles. A common drawback of these methods is the long time for analysis, the consumption of a high amount of reagents and the generation of waste. In some cases, as for the official method for determination sugars in beverages (AOAC 923.09), the analytical procedure should be carried out under heating, which lead to safety risks to the analyst. Digital images have been used as an alternative to classic analytical methods, in which the color generated during a colorimetric reaction is associated with the variation in the concentration of analyte. Analyses that were previously restricted to equipment for laboratory use such as spectrophotometers, were carried out quickly, with lower cost and waste generation. Moreover, field analysis was feasible in such way. An analytical method based on the use of digital images has been proposed for the determination of the total sugar content of soft drinks. Rapidity, ease-to-use, portability, reduction of energy consumption and reagents and waste generation were considered. The images were captured with an external USB camera that can be coupled to any smartphone. The camera was inserted in a 3D-printed case and picture were taken directly from the flasks used for the colorimetric reactions. The images were obtained before and after the centrifugation step. Experimental parameters such as reaction time, total solution volume and lighting were evaluated. Compared with the official method (AOAC 923.09, Lane-Eynon titration), the proposed methods presented agreement from 95.3 to 108.7% with the official method. Hundreds of samples can be analyzed in one hour. The use of a chemical greenness index for evaluating the characteristics of the proposed method, was applied in this study, showing the reduction of energy expenditure by 5.5 times and 78 times less waste volume than the AOAC method. |
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2022-07-14T20:07:35Z2022-07-14T20:07:35Z2020-03-09http://repositorio.ufsm.br/handle/1/25350The techniques commonly used for determination of sugar in non-alcoholic beverages are classical methods based on different physical and chemical principles. A common drawback of these methods is the long time for analysis, the consumption of a high amount of reagents and the generation of waste. In some cases, as for the official method for determination sugars in beverages (AOAC 923.09), the analytical procedure should be carried out under heating, which lead to safety risks to the analyst. Digital images have been used as an alternative to classic analytical methods, in which the color generated during a colorimetric reaction is associated with the variation in the concentration of analyte. Analyses that were previously restricted to equipment for laboratory use such as spectrophotometers, were carried out quickly, with lower cost and waste generation. Moreover, field analysis was feasible in such way. An analytical method based on the use of digital images has been proposed for the determination of the total sugar content of soft drinks. Rapidity, ease-to-use, portability, reduction of energy consumption and reagents and waste generation were considered. The images were captured with an external USB camera that can be coupled to any smartphone. The camera was inserted in a 3D-printed case and picture were taken directly from the flasks used for the colorimetric reactions. The images were obtained before and after the centrifugation step. Experimental parameters such as reaction time, total solution volume and lighting were evaluated. Compared with the official method (AOAC 923.09, Lane-Eynon titration), the proposed methods presented agreement from 95.3 to 108.7% with the official method. Hundreds of samples can be analyzed in one hour. The use of a chemical greenness index for evaluating the characteristics of the proposed method, was applied in this study, showing the reduction of energy expenditure by 5.5 times and 78 times less waste volume than the AOAC method.As técnicas geralmente utilizadas para a determinação de açúcar em bebidas não alcoólicas empregam métodos clássicos baseados em diferentes princípios físicos e químicos. Uma característica comum destes métodos é o longo tempo de análise, o consumo de elevada quantidade de reagentes e geração de resíduos. Em alguns casos, como no método oficial para determinação de açúcares em bebidas, o procedimento analítico deve ser efetuado sob altas temperaturas, o que oferece riscos ao analista. O uso de imagens digitais vem crescendo como uma alternativa aos métodos analíticos clássicos, onde a cor gerada durante uma reação é associada à variação na concentração de uma substância de interesse. Análises que antes eram restritas a equipamentos de uso laboratorial, como espectrofotômetros, podem ser feitas de maneira rápida, com menor custo e geração de resíduos, permitindo até mesmo a análise em campo. Um método analítico colorimétrico, baseado no uso de imagens digitais foi proposto para a determinação do teor total de açúcar de refrigerantes, buscando rapidez, facilidade de uso, portabilidade e redução de consumo de energia, reagentes e geração de resíduos. As imagens foram capturadas com uma câmera endoscópica que pode ser acoplada a qualquer smartphone. A câmera é inserida em um dispositivo fabricado com impressora 3D e as fotos foram tiradas diretamente dos frascos usados para as reações colorimétricas. As imagens foram obtidas antes e após a etapa de centrifugação. Parâmetros experimentais como tempo de reação, volume total de solução e iluminação foram avaliados. Comparado com o método oficial (AOAC 923.09, titulação de Lane-Eynon), os métodos propostos apresentaram concordância de 95,3 a 108,7%. Dezenas de amostras puderam ser analisadas em uma hora. A utilização de um método de avaliação das características do método proposto (GAPI), relacionado à química verde, revelou uma redução do gasto energético em 5,5 vezes e um volume de resíduos 78 vezes menor quando comparados ao método da AOAC.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessSmartphonePortable deviceReducing sugarColorimetryImagens digitaisAparelho portátilAçúcar redutorDigital imagesCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSDeterminação de açúcares totais em refrigerantes com smartphoneDetermination of total sugar in soft drinks, with smartphoneinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisBarin, Juliano Smaniotohttp://lattes.cnpq.br/7545847424095994Wagner, RogerBolzan, Rodrigo CordeiroTischer, Brunahttp://lattes.cnpq.br/3387020424728837Schlesner, Sandra Kunde500700000006600600600600600600f4cb9cf1-d105-4e6c-b0fa-acdf690e8cab956a814a-2d2f-4ce6-983f-48ad65c45623b0735b1b-7d91-471e-9154-db75001bf7e97435a430-03ff-4c6d-a0cd-6755e3b1cf5f001bc8ea-deb8-4d02-8694-e738a6fb0df5reponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMLICENSElicense.txtlicense.txttext/plain; charset=utf-81956http://repositorio.ufsm.br/bitstream/1/25350/3/license.txt2f0571ecee68693bd5cd3f17c1e075dfMD53CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805http://repositorio.ufsm.br/bitstream/1/25350/2/license_rdf4460e5956bc1d1639be9ae6146a50347MD52ORIGINALDIS_PPGCTA_2020_SCHLESNER_SANDRA.pdfDIS_PPGCTA_2020_SCHLESNER_SANDRA.pdfDissertação de mestradoapplication/pdf1282773http://repositorio.ufsm.br/bitstream/1/25350/1/DIS_PPGCTA_2020_SCHLESNER_SANDRA.pdf190822bc41e39b159968ab58cc301f69MD511/253502022-07-14 17:07:36.047oai:repositorio.ufsm.br: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ório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestouvidoria@ufsm.bropendoar:39132022-07-14T20:07:36Repositório Institucional Manancial UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Determinação de açúcares totais em refrigerantes com smartphone |
dc.title.alternative.eng.fl_str_mv |
Determination of total sugar in soft drinks, with smartphone |
title |
Determinação de açúcares totais em refrigerantes com smartphone |
spellingShingle |
Determinação de açúcares totais em refrigerantes com smartphone Schlesner, Sandra Kunde Smartphone Portable device Reducing sugar Colorimetry Imagens digitais Aparelho portátil Açúcar redutor Digital images CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Determinação de açúcares totais em refrigerantes com smartphone |
title_full |
Determinação de açúcares totais em refrigerantes com smartphone |
title_fullStr |
Determinação de açúcares totais em refrigerantes com smartphone |
title_full_unstemmed |
Determinação de açúcares totais em refrigerantes com smartphone |
title_sort |
Determinação de açúcares totais em refrigerantes com smartphone |
author |
Schlesner, Sandra Kunde |
author_facet |
Schlesner, Sandra Kunde |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Barin, Juliano Smanioto |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7545847424095994 |
dc.contributor.advisor-co1.fl_str_mv |
Wagner, Roger |
dc.contributor.referee1.fl_str_mv |
Bolzan, Rodrigo Cordeiro |
dc.contributor.referee2.fl_str_mv |
Tischer, Bruna |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3387020424728837 |
dc.contributor.author.fl_str_mv |
Schlesner, Sandra Kunde |
contributor_str_mv |
Barin, Juliano Smanioto Wagner, Roger Bolzan, Rodrigo Cordeiro Tischer, Bruna |
dc.subject.eng.fl_str_mv |
Smartphone Portable device Reducing sugar Colorimetry |
topic |
Smartphone Portable device Reducing sugar Colorimetry Imagens digitais Aparelho portátil Açúcar redutor Digital images CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.por.fl_str_mv |
Imagens digitais Aparelho portátil Açúcar redutor Digital images |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The techniques commonly used for determination of sugar in non-alcoholic beverages are classical methods based on different physical and chemical principles. A common drawback of these methods is the long time for analysis, the consumption of a high amount of reagents and the generation of waste. In some cases, as for the official method for determination sugars in beverages (AOAC 923.09), the analytical procedure should be carried out under heating, which lead to safety risks to the analyst. Digital images have been used as an alternative to classic analytical methods, in which the color generated during a colorimetric reaction is associated with the variation in the concentration of analyte. Analyses that were previously restricted to equipment for laboratory use such as spectrophotometers, were carried out quickly, with lower cost and waste generation. Moreover, field analysis was feasible in such way. An analytical method based on the use of digital images has been proposed for the determination of the total sugar content of soft drinks. Rapidity, ease-to-use, portability, reduction of energy consumption and reagents and waste generation were considered. The images were captured with an external USB camera that can be coupled to any smartphone. The camera was inserted in a 3D-printed case and picture were taken directly from the flasks used for the colorimetric reactions. The images were obtained before and after the centrifugation step. Experimental parameters such as reaction time, total solution volume and lighting were evaluated. Compared with the official method (AOAC 923.09, Lane-Eynon titration), the proposed methods presented agreement from 95.3 to 108.7% with the official method. Hundreds of samples can be analyzed in one hour. The use of a chemical greenness index for evaluating the characteristics of the proposed method, was applied in this study, showing the reduction of energy expenditure by 5.5 times and 78 times less waste volume than the AOAC method. |
publishDate |
2020 |
dc.date.issued.fl_str_mv |
2020-03-09 |
dc.date.accessioned.fl_str_mv |
2022-07-14T20:07:35Z |
dc.date.available.fl_str_mv |
2022-07-14T20:07:35Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/masterThesis |
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masterThesis |
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http://repositorio.ufsm.br/handle/1/25350 |
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http://repositorio.ufsm.br/handle/1/25350 |
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por |
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500700000006 |
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Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
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Universidade Federal de Santa Maria Centro de Ciências Rurais |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
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Brasil |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria Centro de Ciências Rurais |
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