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Detection of color dye contamination in spice powder using 1064 nm Raman chemical imaging system
Author(s): Sagar Dhakal; Kuanglin Chao; Moon Kim; Jianwei Qin; Abigail Bae
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Paper Abstract

Spice powders are used as food additives for flavor and color. Economically motivated adulteration of spice powders by color dyes is hazardous to human health. This study explored the potential of a 1064 nm Raman chemical imaging system for identification of azo color contamination in spice powders. Metanil yellow and Sudan-I, both azo compounds, were mixed separately with store-bought turmeric and curry powder at the concentration ranging from 1 % to 10 % (w/w). Each mixture sample was packed in a shallow nickel-plated sample container (25 mm x 25 mm x 1 mm). One Raman chemical image of each sample was acquired across the 25 mm x 25 mm surface area using a 0.25 mm step size. A threshold value was applied to the spectral images of metanil yellow mixtures (at 1147 cm-1) and Sudan-I mixtures (at 1593 cm-1) to obtain binary detection images by converting adulterant pixels into white pixels and spice powder pixels into the black (background) pixels. The detected number of pixels of each contaminant is linearly correlated with sample’s concentration (R2 = 0.99). This study demonstrates the 1064 nm Raman chemical imaging system as a potential tool for food safety and quality evaluation.

Paper Details

Date Published: 15 May 2018
PDF: 7 pages
Proc. SPIE 10665, Sensing for Agriculture and Food Quality and Safety X, 1066509 (15 May 2018); doi: 10.1117/12.2303832
Show Author Affiliations
Sagar Dhakal, Agricultural Research Service (United States)
Kuanglin Chao, Agricultural Research Service (United States)
Moon Kim, Agricultural Research Service (United States)
Jianwei Qin, Agricultural Research Service (United States)
Abigail Bae, River Hill High School (United States)


Published in SPIE Proceedings Vol. 10665:
Sensing for Agriculture and Food Quality and Safety X
Moon S. Kim; Kuanglin Chao; Bryan A. Chin; Byoung-Kwan Cho, Editor(s)

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