Temperature Dependence of Photoluminescence from Rice for Non-Destructive Quality Control

Author

Katsumata, Tooru ; Aizawa, Hiroaki ; Saito, Mariko ; Komuro, Shuji ; Morikawa, Takitaro

Author_Institution

Sensor Photonics Res. Center, Toyo Univ., Kawagoe

fYear

2006

Firstpage

1578

Lastpage

1581

Abstract

Non-destructive evaluation technique of rice developed based on photoluminescence is examined with various temperatures. The visible PL with broad peak at wavelength of lambda=462 nm are observed from various foods including starches under illumination of ultra-violet (UV) light at lambda=365 nm. Peak intensity is found to b extremely sensitive to the temperature of specimens. Peak intensity of PL decreases exponentially with temperature. Starches is suggested to be used as a sensor material in fluorescence thermometer. Temperature must be controlled in non-destructive quality control of starches using photoluminescence

Keywords

agricultural products; biological techniques; food products; photoluminescence; quality control; 365 nm; 462 nm; fluorescence thermometer; food; nondestructive evaluation technique; photoluminescence; quality control; rice; sensor material; starch; temperature dependence; ultra-violet light; Image processing; Lighting; Optoelectronic and photonic sensors; Photoluminescence; Quality control; Sensor phenomena and characterization; Temperature dependence; Temperature sensors; Thermal sensors; Two dimensional displays; Temperature dependence; food; non-destructive evaluation; photoluminescence; rice;

fLanguage

English

Publisher

ieee

Conference_Titel

SICE-ICASE, 2006. International Joint Conference

Conference_Location

Busan

Print_ISBN

89-950038-4-7

Electronic_ISBN

89-950038-5-5

Type

conf

DOI

10.1109/SICE.2006.315450

Filename

4109217