Analysis of Fruits and Vegetables by Raman Spectroscopy (CAT#: STEM-ST-0089-WXH)

Name: Analysis of Fruits and Vegetables by Raman Spectroscopy
SKU: STEM-ST-0089-WXH
Rating: 5 (1 reviews)

Introduction

Both for optimal economic value and health benefits, it is important to maintain high internal and external quality of fruits and vegetables using rapid, low-cost analysis in modern agricultural and food industries. Many researchers have endeavored to apply Raman spectroscopic techniques in structural analysis, safety control, classification, and quantification of fruits and vegetables.

Buy Now

Principle Applications Procedure Materials

Principle

Raman Spectroscopy is a non-destructive chemical analysis technique which provides detailed information about chemical structure, phase and polymorphy, crystallinity and molecular interactions.
The principle behind Raman spectroscopy is that the monochromatic radiation is passed through the sample such that the radiation may get reflected, absorbed, or scattered. The scattered photons have a different frequency from the incident photon as the vibration and rotational property vary.

Applications

• Analysis of biocompatibility of a material.
• Analysis of nucleic acids.
• Study of interactions between drugs and cells.
• Photodynamic therapy (PDT).
• Analyzing metabolic accumulations of a substance or compounds.
• Diagnosis of disease.
• Analysis of individual cells.
• Cell sorting applications.
• Analyzing the features of biomolecules.
• Study of bone structure.