What are we eating?

Joseph T. Harrington; Vsevolod Cheburkanov; Georgi Petrov; Vladislav V. Yakovlev

doi:10.1117/12.2610265

3 March 2022 What are we eating?

Joseph T. Harrington, Vsevolod Cheburkanov, Georgi Petrov, Vladislav V. Yakovlev

Author Affiliations +

Proceedings Volume 11964, Imaging, Manipulation, and Analysis of Biomolecules, Cells, and Tissues XX; 1196408 (2022) https://doi.org/10.1117/12.2610265
Event: SPIE BiOS, 2022, San Francisco, California, United States

Abstract

Raman spectroscopy is a powerful spectroscopic tool for remote and minimally invasive detection and chemical identification of molecular species. Visible or infrared laser systems are often employed primarily due to their great availability. Ultraviolet (UV) Raman spectroscopy offers several critical advantages over visible and infrared systems, but is often limited by a high maintenance cost and low reliability of the laser system. We have constructed a UV Raman spectroscopic system using a mercury capillary lamp with capabilities to capture Raman spectra from 0 cm−1 to 4000 cm−1. The system’s low acquisition and maintenance cost, portability, high sensitivity and specificity combined with minimal sample preparation make it ideal for the growing demands in increased food quality and safety.

Conference Presentation

Citation Download Citation

Joseph T. Harrington, Vsevolod Cheburkanov, Georgi Petrov, and Vladislav V. Yakovlev "What are we eating?", Proc. SPIE 11964, Imaging, Manipulation, and Analysis of Biomolecules, Cells, and Tissues XX, 1196408 (3 March 2022); https://doi.org/10.1117/12.2610265

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