A new method of determination of calcium orthophosphate and associated impurities by thermogravimetry and derivative thermogravimetry.

Venugopal, J. S. and Hirannaiah, B. V. and Majumder, S. K. (1979) A new method of determination of calcium orthophosphate and associated impurities by thermogravimetry and derivative thermogravimetry. Journal of Food Quality, 2 (2). 135-141, 12 ref..

PDF Journal of Food Quality, Volume-2(2 (1979) 135-141,.pdf - Published Version Restricted to Registered users only Download (131kB)

Abstract

Calcium orthophosphate (TCP) is known to be a nutritional additive in processed foods and wheat flour. Only pure salt is highly toxic to stored product insects. However, commercial salts were found to contain other monobasic and dibasic calcium phosphates and carbonates of calcium and magnesium which reduce insecticidal potency and affect food quality. The conventional methods of analysis of these salts are not only cumbersome but are not distinguished from each other clearly. A new method of identification of pure tricalcium phosphate and other associated Impurities by thermogravimetry and derivative thermogravimetry has been described and the parameters for the identification of the nutritional protectant salt have been characterized.

Item Type:	Article
Uncontrolled Keywords:	Calcium orthophosphate, nutritional additive, analysis, processed foods, tricalcium phosphate
Subjects:	600 Technology > 03 Agriculture > 05 Insect/Pest Control 600 Technology > 08 Food technology > 01 Analysis
Divisions:	Food Protectants and Infestation Control
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Nov 2014 07:24
Last Modified:	17 Nov 2014 07:24
URI:	http://ir.cftri.res.in/id/eprint/2496

Actions (login required)

View Item