Caracterización vibracional por espectroscopia Raman del grano de Café tipo comercial
DOI:
https://doi.org/10.22517/23447214.8313Keywords:
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.Downloads
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