Aplicação do método de fluorescência de raios-x (XRF) na área de tecnologia de alimentos : uma revisão bibliográfica

Abstract

The area of technology is a multidisciplinary field that involves knowledge of chemistry, biochemistry, nutrition, pharmacy, being a very precursory area for the development of products or quality control inherent in food. The food analysis, the objectives to be taken in relation to a specific component of the food, or to some components, like no case of the centesimal sample. X - ray fluorescence, for example, has aroused the interest of the scientific community. Because it is a method of analysis of high sensitivity and reproducibility contributing to technological development. This study was carried out through research in literature, supporting scientific articles published in the Capes, Scielo, Science Direct and Google Scholar Portal of Periodicals. The search is separated between June 2018 and March 2019, using isolated and / or conjugated variables: X-ray fluorescence, X-ray fluorescence, X-ray fluorescence X in foods, Methodology of X-ray Fluorescence. Based on the increasing use of the X-ray Fluorescence (XRF) method in the different fields of research and lack of concrete information about the method in the area of Food Technology, this work aims to find more information about the method in the area of Food Technology. Food and reviews like surveys that were conducted