• DocumentCode
    644577
  • Title

    Crystallization of sucrose monitored by terahertz pulsed spectroscopy

  • Author

    May, Ryan ; Taday, Philip F.

  • Author_Institution
    TeraView Ltd., Cambridge, UK
  • fYear
    2013
  • fDate
    1-6 Sept. 2013
  • Firstpage
    1
  • Lastpage
    1
  • 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;
  • fLanguage
    English
  • Publisher
    ieee
  • Conference_Titel
    Infrared, Millimeter, and Terahertz Waves (IRMMW-THz), 2013 38th International Conference on
  • Conference_Location
    Mainz
  • Type

    conf

  • DOI
    10.1109/IRMMW-THz.2013.6665545
  • Filename
    6665545
    • Link To Document
    https://search.isc.ac/dl/search/defaultta.aspx?DTC=49&DC=644577