Development of optical methods for analyzing the quality of food products using microstructural waveguides
Pavel A. Lepilin,1,2 Yulia S. Skibina,2 Valery V. Tuchin,1 Andrei A. Shuvalov,2 Svetlana S. Konnova,1,2 Anastasia A. Zanishhevskaya,1,2
1 Saratov State University, Saratov, Russia
2 LLC SPE “Nanostructed Glass Technology”, International Research and Education Center “Structural Nanobiophotonics”, Russia
Abstract
The paper will consider the prospects for the use of microstructural waveguides for the analysis of the quality of food products - wine materials.
Clear patterns of change in the spectral composition of optical radiation with varying characteristics of the medium filling the waveguide, as well as the presence of an optical response to even very slight changes in the conditions of radiation propagation inside the MSW structure, make them promising for quantitative analysis of single-component and multi-component solutions, analysis of liquids of biological origin, etc.
Since the advent of spectroscopy, experts have tried to apply it to the analysis of food quality and the development of reliable testing methods. Despite a large amount of research in this area, the food industry still needs such express methods as determining the percentage of sugar in drinks, allergens, dyes, and counterfeit products.
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Pavel A. Lepilin
Saratov State University, Saratov, Russia
Russia
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