Linganisha mbinu
Pitia mbinu ulizochagua bega kwa bega; safu zinazotofautiana zinaangaziwa.
| HPLC× | Pua la umeme (e-nose)× | Upimishaji wa Karl Fischer× | |
|---|---|---|---|
| Nyanja | Sayansi ya Chakula | Sayansi ya Chakula | Sayansi ya Chakula |
| Familia | Process / pipeline | Process / pipeline | Process / pipeline |
| Mwaka wa asili≠ | 1970 | 1982 | 1935 |
| Mwanzilishi≠ | Csaba Horváth | Krishna Persaud | Karl Fischer |
| Aina≠ | Separation and Quantification Technique | Chemical Sensing Device | Titrimetric Water Determination |
| Chanzo asilia≠ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ | Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355. DOI ↗ | Karl Fischer. Neue Methode zur Maßstabbestimmung des Wassers in Flüssigkeiten und Gasen. Angewandte Chemie, 48(44), 394-396. (1935) link ↗ |
| Majina mbadala≠ | HPLC, high-pressure liquid chromatography | e-Nose, artificial olfaction | KFT |
| Zinazohusiana | 3 | 3 | 3 |
| Muhtasari≠ | High-Performance Liquid Chromatography (HPLC) is an analytical technique that separates, identifies, and quantifies components in a complex food sample by passing the sample through a pressurized column packed with a stationary phase. Developed by Horváth in the early 1970s, HPLC enables rapid, sensitive measurement of nutrients, contaminants, additives, and bioactive compounds in food products with high precision and accuracy. | An electronic nose (e-nose) is an instrumental analytical device that mimics the mammalian olfactory system to detect and identify volatile organic compounds (odors) in food products. Developed by Persaud and Dodd in 1982, e-noses use arrays of non-selective chemical sensors combined with pattern recognition algorithms to create electronic signatures of food aromas, enabling objective, rapid quality assessment and shelf-life prediction. | Karl Fischer Titration (KFT) is a precise analytical method for determining water content in food and pharmaceutical products. Developed by Karl Fischer in 1935, KFT uses a chemical reaction between water and an iodine-based titrant, allowing quantification of moisture with exceptional accuracy and sensitivity. KFT is the official gold-standard method for water determination in numerous food and pharmaceutical standards worldwide. |
| ScholarGateSeti ya data ↗ |
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