Sucrose is important to be measured in food industry and Raman spectroscopy is preferred method for being fast, accurate, and non-destructive. Different concentration of sucrose was measured using Horiba’s modular probe-based Raman system. The signature peak of 824cm-1 caused by CH out-of-plane deformation was studied as a conventional fingerprint. There is a correlation between the intensity of each Raman peak and the final sample concentration. As one drops the other will follow linearly. Minimum concentration of 0.5% was recorded for short integration time of 0.5s. This finding can be revolutionary for food industry due to the high sensitivity and speed.

Date Published: 4 March 2019
PDF: 4 pages
Proc. SPIE 10881, Imaging, Manipulation, and Analysis of Biomolecules, Cells, and Tissues XVII, 108810L (4 March 2019); doi: 10.1117/12.2510078

Published in SPIE Proceedings Vol. 10881:
Imaging, Manipulation, and Analysis of Biomolecules, Cells, and Tissues XVII
Daniel L. Farkas; Attila Tárnok; James F. Leary, Editor(s)