Raman Spectroscopy in Quality Monitoring: Fast and Non-invasive Characterization of Food

摘要

Many standard techniques have been developed for the analysis of food. In most cases a detailed investigation of samples is performed in distinct laboratories. However, in many cases a quick analysis of certain food properties during production, which also can generate warnings if certain parameters deviate from standard values, would be desirable. Raman spectroscopy can in many cases yield such information with high specificity without the need of special sample preparation. The fast and non-invasive technique is ideally suited for quality monitoring. Raman spectroscopy does not necessarily replace standard laboratory techniques, but presents an interesting supplementation of the available analytical tools. Examples from applications to food characterization are given. The possibility for an extension of this technique to many other types of materials is evident.