The use of Raman spectroscopy in food processes: A review |
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| Authors: | Huaizhou Jin Xingdan Chen Haiquan Ding Hongzhi Gao Shangzhong Jin |
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| Institution: | 1. State Key Laboratory of Applied Optics, Changchun Institute of Optics, Fine Mechanics and Physics, Chinese Academy of Sciences, Changchun, Jilin, China;2. Department of Optics, University of Chinese Academy of Sciences, Beijing, China;3. Department of Optical and Electronic Technology, China Jiliang University, Hangzhou, China |
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| Abstract: | Raman spectroscopy is a novel method of food analysis and inspection. It is highly accurate, quick, and noninvasive. The investigation and monitoring of food processing is important because most of the foods humans eat today are processed in various ways. In this article, the use of Raman spectroscopy in food processes, such as fermentation, cooking, processed food manufacturing, and so on, are explored. The characteristics and difficulties of the Raman inspection of these processes are also discussed. According to the various research reports, Raman spectroscopy is a very powerful tool for monitoring these food processes in lab environments and is likely to see usage in situ in the future. |
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| Keywords: | Raman spectroscopy biological organics |
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