Caracterización vibracional por espectroscopia Raman del grano de Café tipo comercial


Authors

  • Carlos Vargas-Hernadez UNIVERSIDAD NACIONAL DE COLOMBIA
  • Gabriel Soler barrera UNIVERSIDAD NACIONAL DE COLOMBIA sede Manizales

DOI:

https://doi.org/10.22517/23447214.8313

Keywords:

Espectroscopia Raman, Coffea, FTIR.

Abstract

La almendra de la coffea es uno de los granos de mayor estudio en nuestro país dado que este representa un gran porcentaje de las exportaciones colombianas. Diversos estudios se han enfocado en la investigación de campó, estudio de suelos, tratamiento de plagas, fumigaciones, entre otras, pero son pocas las investigaciones realizadas en torno al grano (almendra) a nivel microscópico. En este trabajo se realiza el análisis de la estructura vibracional de los grupos funcionales presentes en el  grano de café tipo comercial, a partir de la técnicas espectrométricas de Microscopía Raman in situ y Transformada de Fourier en el Infra Rojo (FTIR) para la determinación de sus propiedades organolépticas.

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Author Biographies

Carlos Vargas-Hernadez, UNIVERSIDAD NACIONAL DE COLOMBIA

Fisico,y Magister en Ciencias Fisicas de la Universidad nacional de Colombia, Docotr en Cienicas Fisicas del CINVESTAV-IPN Mexico.

Gabriel Soler barrera, UNIVERSIDAD NACIONAL DE COLOMBIA sede Manizales

Ingeniero Fisico, estudiante de Maestria en Fisica de la Universidad nacional de Colombia sede Manizales

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Published

2013-04-30

How to Cite

Vargas-Hernadez, C., & Soler barrera, G. (2013). Caracterización vibracional por espectroscopia Raman del grano de Café tipo comercial. Scientia Et Technica, 18(1), 275–279. https://doi.org/10.22517/23447214.8313

Issue

Vol. 18 No. 1 (2013)

Section

Bioingeniería

License

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