Methods for the determination of the degree of a volatile component in a flow of food processing, in a composition and a volatile oil in a flow of processing cu00ectrico

摘要

"Methods for the determination of the degree of a volatile component in a flow of food processing, in a composition and a volatile oil in a flow of processing cu00ectrico".Methods for the determination of the level of volatile components, such as essential oils, a food composition, such as a flow of food processing.By an analysis of a vapor containing the component.The steam can be transferred from the airspace of a flow of food processing to an analysis station, where they are certain levels of volatile components.Alternatively, the steam can be generated by spraying a sample flow of food processing or related to analysis of the same.Can be carried out an analysis of the components by spectroscopic and chromatographic methods or continuously or periodically.