Title :
Crystallization of sucrose monitored by terahertz pulsed spectroscopy
Author :
May, Ryan ; Taday, Philip F.
Author_Institution :
TeraView Ltd., Cambridge, UK
Abstract :
Terahertz ATR spectroscopy was used to monitor the crystallization of sugar on confectionary products. The time-dependent spectroscopy could used to follow phase transition from the aqueous phase into a glassy state followed by a crystallization of the sugar on the ATR window. Terahertz pulsed imaging was also used to investigated the final product.
Keywords :
crystallisation; food products; food technology; sugar; terahertz spectroscopy; terahertz wave imaging; ATR window; aqueous phase; confectionary products; glassy state; phase transition; sucrose crystallization; terahertz ATR spectroscopy; terahertz pulsed imaging; terahertz pulsed spectroscopy; time-dependent spectroscopy; Coatings; Monitoring; Reflection; Sugar; Transforms;
Conference_Titel :
Infrared, Millimeter, and Terahertz Waves (IRMMW-THz), 2013 38th International Conference on
Conference_Location :
Mainz
DOI :
10.1109/IRMMW-THz.2013.6665545
