Detection of Biological CO2 and 1,3-Pentadiene Using Non-refrigerated Low-Cost MWIR Detectors
Artículo de investigación publicado en Food Analytical Methods
1 de junio de 2016
The early detection of spoiling metabolic products in contaminated food is a very important tool to control quality. Some volatile compounds produce unpleasant odours at very low concentrations, making their early detection very challenging. This is the case of 1,3-pentadiene produced by microorganisms through decarboxylation of the preservative sorbate. In this work, we have developed a methodology to use the data produced by a low-cost, compact MWIR (Mid-Wave IR) spectrometry device without moving parts, which is
based on a linear array of 128 elements of VPD PbSe coupled to a linear variable filter (LVF) working in the spectral range between 3 and 4.6 μm. This device is able to analyze food headspace gases through dedicated sample presentation setup. This methodology enables the detection of CO2 and the volatile compound 1,3-pentadiene, as compared to synthetic patrons. Data analysis is based on an automated multidimensional dynamic processing of the MWIR spectra. Principal component and discriminant analysis allow segregating between four yeast strains including producers and no producers. The segregation power is accounted as a measure of the discrimination quality
Rivas EM., Maldonado-Gil M., Diezma B., Wrent P., Peinado JM., de Siloniz MI., Vergara G., Garcia-Hierrro J., Robla JI. y Barreiro P.
 | CEI Campus Moncloa. |
 | Departamento de Microbiología. Facultad de Ciencias Biológicas. Universidad Complutense (UCM). |
 | Escuela Universitaria de Ingeniería Técnica Agrícola (EUITA). Universidad Politécnica de Madrid (UPM). |
| Servicio de Identificación y Caracterización Microbiana (ICM). Centro de Vigilancia Sanitaria Veterinaria (VISAVET). Universidad Complutense (UCM). |
 | New Infrared Technologies (NIT). |
 | Centro Nacional de Investigaciones Metalúrgicas (CENIM). Consejo Superior de Investigaciones Científicas (CSIC). |
