Applications of microprobe Raman spectroscopy in food science
Loading...
Date
2002
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
SAGE PUBLICATIONS LTD
Abstract
The Raman microprobe combines the analytical properties of Raman spectroscopy and the visualization capabilities of a high quality microscope, allowing localization and identification of species and phases in time intervals of seconds to a few minutes with a spatial resolution down to 1 mum. This article describes the basic principles of operation of the Raman microprobe and some applications that are important in food technology: in situ differentiation between sucrose and lactose crystals and of amorphous and crystalline phases in sucrose; detection of semi-crystalline and gelatinized zones in starch granules, and phase transitions in cocoa butter after heating (melting)/cooling (crystallization) cycles. Extensions of these applications cover the entire range of food constituents.
Description
Keywords
Raman spectroscopy, microscopy, sugars, cocoa butter, gelantinization, crystallization, amorphous configuration, INDUCED GELATION, KINETICS