Identification and Evaluation of Composition in Food Powder Using Point-Scan Raman Spectral Imaging
Abstract
:1. Introduction
- acquire Raman spectral images of powdered non-dairy creamer mixed with vanillin, melamine, and sugar at 10 different concentrations;
- apply a self modeling mixture analysis to decompose complex spectra and obtain pure component spectra and contribution;
- apply a simple image processing method to visualize and identify each pixels of each component in the Raman chemical images; and
- establish a correlation between the detected number of component pixels and the actual component concentration in the mixture samples.
2. Materials and Methods
2.1. Raman Spectral Imaging System
2.2. Sample Preparation and Acquisition of Spectral Image
2.3. Spectral Analysis and Image Processing
3. Results and Discussion
3.1. Identification of Components from Mixed Samples
3.2. Estimation of Component Concentrations
4. Conclusions
Author Contributions
Conflicts of Interest
References
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Dhakal, S.; Chao, K.; Qin, J.; Kim, M.; Peng, Y.; Chan, D. Identification and Evaluation of Composition in Food Powder Using Point-Scan Raman Spectral Imaging. Appl. Sci. 2017, 7, 1. https://doi.org/10.3390/app7010001
Dhakal S, Chao K, Qin J, Kim M, Peng Y, Chan D. Identification and Evaluation of Composition in Food Powder Using Point-Scan Raman Spectral Imaging. Applied Sciences. 2017; 7(1):1. https://doi.org/10.3390/app7010001
Chicago/Turabian StyleDhakal, Sagar, Kuanglin Chao, Jianwei Qin, Moon Kim, Yankun Peng, and Diane Chan. 2017. "Identification and Evaluation of Composition in Food Powder Using Point-Scan Raman Spectral Imaging" Applied Sciences 7, no. 1: 1. https://doi.org/10.3390/app7010001