Rapid and Direct Food Investigation Using Raman Spectroscopy

  • Raman spectroscopy, a vibrational technique based on an inelastic scattering of incident light, provides content-relevant information about molecular vibrations with well defined and resolved spectral features in various sample categories including liquids, solids, and gases. Moreover; the major advantages of Raman spectroscopy are that it requires no sample preparation; it is a rapid and nondestructive tool. All these advantages make this technique ideally suited for online industrial processing, since the direct contact with the sample is not necessarily required to obtain spectra. Although Raman spectroscopy has become a widely used tool for analytical purposes in scientific research, it is still considered a new emerging technique in the field of food analysis and few researches have implemented this spectroscopic method in applications concerned with food chemistry. As a matter of fact, extensive research is still to be achieved on the authentication of the potential of Raman spectroscopy technique in the field of food investigation. In this thesis the Raman spectroscopy technique demonstrates its potential in the discrimination between different edible oils, quantitative detection of the adulteration of extra virgin olive oil (EVOO) and determination of free fatty acid in EVOO. In addition, Raman spectroscopy has been applied to evaluate the effect of microwave and conventional heating on EVOO antioxidant. Moreover, this technique has been successfully applied for the discrimination between the two main green coffee species (Arabica and Robusta). On the other hand, the fat milk content and its unsaturation level have been quantitatively determined using Raman spectroscopy as a fast and nondestructive technique.

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Publishing Institution:IRC-Library, Information Resource Center der Jacobs University Bremen
Granting Institution:Jacobs Univ.
Author:Rasha M. A. Hassanein
Referee:Arnulf Materny, Nikolai Kuhnert, Sebastian Schl├╝cker
Advisor:Arnulf Materny
Persistent Identifier (URN):urn:nbn:de:101:1-2013052812388
Document Type:PhD Thesis
Language:English
Date of Successful Oral Defense:2011/02/24
Date of First Publication:2011/03/21
PhD Degree:Physics
School:SES School of Engineering and Science
Library of Congress Classification:T Technology / TX Home economics / TX341-641 Nutrition. Foods and food supply / TX501-641 Examination and analysis. Composition. Adulteration / TX541-549 Analysis (Methods) / TX546 Sensory evaluation. Spectrum analysis

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