Mid-infrared passive spectroscopic imaging for monitoring food composition

Kyoga Miyamura; Kento Komaki; Yusuke Morimoto; Naotaka Tanaka; Ichiro Ishimaru

doi:10.1117/12.3007513

20 September 2023 Mid-infrared passive spectroscopic imaging for monitoring food composition

Kyoga Miyamura, Kento Komaki, Yusuke Morimoto, Naotaka Tanaka, Ichiro Ishimaru

Proceedings Volume 12608, Biomedical Imaging and Sensing Conference; 126080H (2023) https://doi.org/10.1117/12.3007513
Event: Optics and Photonics International Congress, 2023, Yokohama, Japan

Abstract

We used mid-infrared passive spectroscopic imaging to monitor the composition of components during the fermentation of sake, and to measure the infrared emission peak of glucose of a fruit (Muscat grapes). Monitoring the composition of sake components during fermentation requires the separate analysis of the liquid and gaseous components. In this report, we propose a measurement method for monitoring the liquid and gas components during the sake fermentation process. The proposed method was used to analyze two-dimensional spectral data obtained on site at a sake brewing plant, and the results on the absorption coefficient of ethanol and the luminous intensity of glucose were confirmed by FTIR. Measurements the infrared emission peak of glucose of fruit were also made using passive spectroscopic imaging.

Citation Download Citation

Kyoga Miyamura, Kento Komaki, Yusuke Morimoto, Naotaka Tanaka, and Ichiro Ishimaru "Mid-infrared passive spectroscopic imaging for monitoring food composition ", Proc. SPIE 12608, Biomedical Imaging and Sensing Conference, 126080H (20 September 2023); https://doi.org/10.1117/12.3007513

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