Microwave-assisted UV Digestion of Food-related Liquids

Microwave-assisted UV digestion is the ideal digestion method for liquid samples from the food industry with high organic content (beer, milk, fruit juice, olive oil, etc.).

Introduction

Microwave-assisted UV digestion is a beneficial approach for sample preparation. The photochemical process of UV oxidation is advantageous for the decomposition of dissolved organic carbon (DOC) in samples such as beverages, oil or other food-related liquids. Of course, microwave-assisted UV digestion can be also applied to other types of liquid samples with a high amount of DOC.

The UV irradiation of solutions containing H2O2 leads to the formation of several highly reactive oxidative species such as singlet oxygen and superoxide ions. They accelerate the decomposition of organic substances.

A further improvement is possible by additional application of pressurized oxygen gas into the digestion vessels. Oxygen forms ozone during UV irradiation, which supports the oxidation of organic molecules by OH-radicals.

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