Applications of microprobe Raman spectroscopy in food science

被引：19

作者：

Celedón, A ^{[1
]}

Aguilera, JM ^{[1
]}

机构：

[1] Pontificia Univ Catolica Chile, Dept Ingn Quim & Bioproc, Santiago 22, Chile

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2002年 / 8卷 / 02期

关键词：

Raman spectroscopy; microscopy; sugars; cocoa butter; gelantinization; crystallization; amorphous configuration;

D O I：

10.1106/108201302024208

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：101 / 108

页数：8

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