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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Environmental Microbial & Food Safety Laboratory » Research » Publications at this Location » Publication #317545

Title: Raman scattering for food quality and safety assessment

item Qin, Jianwei - Tony Qin
item Chao, Kuanglin - Kevin Chao
item Kim, Moon

Submitted to: Transactions of the ASABE
Publication Type: Book / Chapter
Publication Acceptance Date: 10/21/2015
Publication Date: 5/25/2016
Citation: Qin, J., Chao, K., Kim, M.S. 2016. Raman scattering for food quality and safety assessment. In "Light Scattering Technology for Food Property, Quality and Safety Assessment", Renfu Lu (Ed.), CRC Press., Transactions of the ASABE. pp. 462-472.

Interpretive Summary: Raman scattering is a physical phenomenon based on the interaction of light with molecular structure of matter. When exposed to high-energy laser light, sample matter absorbs and scatters the incident photons. The scattered light includes both elastic Rayleigh scattering and inelastic Raman scattering. Raman spectral peaks are related to particular molecular vibrations and can be used to analyze food and agricultural products, which, from a chemical point of view, are complex mixtures of different types of molecules. Raman fingerprints can be useful for analyzing food samples for intrinsic macro components such as protein, fat, and carbohydrates, as well as minor components and extrinsic components. Raman scattering technique have been widely investigated for application to a broad range of food and agricultural products, including safety and quality attributes for fruits and vegetables, meat, grains, food powders, beverages, oils, and foodborne pathogenic bacteria. The last decade has seen significant advances in the instrumentation for implementing Raman analysis on such food materials, moving its use from research towards industrial applications. This book chapter discusses recent developments in Raman instrumentation, spectral and imaging data analysis techniques for quantitative and qualitative analysis, and some specific examples of Raman applications for food quality and safety evaluation.

Technical Abstract: Growing interests in both academia and industry have driven a rapid advance in Raman spectroscopy and spectral imaging technologies during the last decade. Novel Raman measurement techniques are constantly emerging to create new detection possibilities that cannot be achieved by existing methods. Improved and new hardware components are continuously being introduced to build high-performance Raman spectroscopy and imaging systems, especially as the fast-growing computing capacity of computers is now able to meet the challenges of handling large datasets and processing Raman spectra and images for rapid and online applications. This book chapter presents the use of Raman spectral technology for assessing food quality and safety. Emphasis is put on introducing and demonstrating Raman spectroscopy and imaging techniques for practical use in food analysis. The main topics include principles of Raman scattering, Raman measurement techniques (e.g., backscattering Raman spectroscopy, transmission Raman spectroscopy, spatially offset Raman spectroscopy, surface-enhanced Raman spectroscopy, and Raman chemical imaging), Raman instrumentation (e.g., excitation sources, wavelength separation devices, detectors, measurement systems, and calibration methods), and Raman data analysis techniques (e.g., data preprocessing, qualitative analysis, and quantitative analysis). Specific Raman spectroscopy and imaging applications for food quality and safety evaluation are also reviewed. These advances in measurement techniques, Raman instruments, and data analysis techniques will boost the development of Raman scattering technologies and broaden their applications for evaluating food quality and safety in the future.