Application of Laser in Food Technology: An Overview | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 4, Volume 7, Issue 1, June 2010, Page 35-24 | ||||
| Document Type: Review article | ||||
| DOI: 10.21608/ajfs.2010.20177 | ||||
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| Abstract | ||||
| Lasers are now used in different areas of science and technology. They are used in food processing in particle size distribution, modifying packaging materials, disinfection, fiber optics and in machine vision system. The unique properties of laser radiation facilitate producing instruments with a high degree of accuracy and precision could be used successfully in different food quality control systems. Matrix assisted laser desorption ionization mass spectrum (MALDI-TOF-MS) has implemented in a lot of applications, in the assay of bioactive molecules, identification of bacterial cell proteins, and in the analysis of difficult proteins and verification of the gene sequence. Raman spectroscopy technique is also considered as an important laser tool for studying meat and meat products, protein isolates and plant pigments as well as, its role in detecting the adulteration is already being well known. Laser induced fluorescence methods (LIF) are now applied successfully as a system for a quality control in palm oil industry. Also, it can be coupled with other techniques like capillary gel electrophoresis (CG-LIF ) detectors for the detection of genetically modified foods and flavin contents in different food products.Laser is newly introduced in different modern microscopic techniques like confocal laser scanning microscopy (CLSM) and atomic force microscopy (AFM). | ||||
| Keywords | ||||
| lasers- laser in food processing- matrix assisted laser desorption ionization mass spectrum (MALDI-TOF-MS)- Laser induced fluorescence (LIF) –confocal laser scanning microscopy (CLSM)- atomic force microscopy (AFM) | ||||
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