Aplications of microprobe Raman spectroscopy in food science
- Autores: José Miguel Aguilera, A. Celedón
- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 8, Nº 2, 2002, págs. 101-108
- Idioma: inglés
- Títulos paralelos:
- Aplicaciones de la espectroscopía de microprobetas Raman en la Ciencia de los alimentos
- Texto completo no disponible (Saber más ...)
-
Resumen
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 µm. 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. (A)
