title: Analysis of bakery products by laser-induced breakdown spectroscopy.
abstract: In this study, we focused on the detection of Na in bakery products by using laser-induced breakdown spectroscopy (LIBS) as a quick and simple method. LIBS experiments were performed to examine the Na at 589 nm to quantify NaCl. A series of standard bread sample pellets containing various concentrations of NaCl (0.025-3.5%) were used to construct the calibration curves and to determine the detection limits of the measurements. Calibration graphs were drawn to indicate functions of NaCl and Na concentrations, which showed good linearity in the range of 0.025-3.5% NaCl and 0.01-1.4% Na concentrations with correlation coefficients (R(2)) values greater than 0.98 and 0.96. The obtained detection limits for NaCl and Na were 175 and 69 ppm, respectively. Performed experimental studies showed that LIBS is a convenient method for commercial bakery products to quantify NaCl concentrations as a rapid and in situ technique.
authors: Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey. Electronic address: goncabilge@yahoo.com.tr.
authors: Gonca
authors: G
authors: Bilge
authors: Department of Food Engineering, Hacettepe University, Beytepe, 06800 Ankara, Turkey; Food Research Center, Hacettepe University, Beytepe, 06800 Ankara, Turkey. Electronic address: ihb@hacettepe.edu.tr.
authors: İsmail Hakkı
authors: İH
authors: Boyacı
authors: Department of Electrical and Electronics Engineering, Atilim University, 06836 Ankara, Turkey. Electronic address: efe.eseller@atilim.edu.tr.
authors: Kemal Efe
authors: KE
authors: Eseller
authors: Department of Analytical Chemistry, Faculty of Pharmacy, Gazi University, 06330 Ankara, Turkey. Electronic address: utamer@gazi.edu.tr.
authors: Uğur
authors: U
authors: Tamer
authors: Department of Physics, Middle East Technical University, 06800 Ankara, Turkey. Electronic address: cakir@metu.edu.tr.
authors: Serhat
authors: S
authors: Çakır
mesh_terms: D001939:Bread / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D007834:Lasers; D012965:Sodium Chloride / Q000737:chemistry*; D013054:Spectrophotometry, Atomic / Q000379:methods*; D013057:Spectrum Analysis / Q000379:methods*
chemical_list: D012965:Sodium Chloride
keywords: Atomic absorption spectroscopy (AAS); Bakery products; Detection of Na; Detection of NaCl; Laser-induced breakdown spectroscopy (LIBS); Titration