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Study of starch aging characteristics based on Terahertz technology
Tao Wang1, Shuya Wang2, Chen Zhai2
1College of Life Science and Technology Xinjiang University Xinjiang China.
Food Science & Nutrition
|August 17, 2021
Summary
Terahertz time-domain spectroscopy offers a rapid, non-destructive method for monitoring starch aging. This technique accurately predicts starch retrogradation, crystallinity, and aging days, improving food processing efficiency.
Area of Science:
- Spectroscopy
- Materials Science
- Food Science
Background:
- Traditional starch aging analysis is slow, costly, and destructive.
- Accurate monitoring of starch aging is crucial for food processing and storage.
- Terahertz technology offers a non-destructive, low-energy spectroscopic approach.
Purpose of the Study:
- To establish a dynamic fingerprint identification pattern for starch aging.
- To develop rapid and accurate methods for detecting starch aging degree.
- To provide guidance for starch food processing and quality control.
Main Methods:
- Sample preparation using the tableting method with polyethylene as a diluent.
- Acquisition of terahertz time-domain spectra from aging starch samples.
- Spectral data pretreatment including vector normalization, first derivative, and MSC.
Main Results:
- Prediction models for aging days, crystallinity, and resilience were established with R² > 95%.
- Models demonstrated high reliability for predicting starch aging indicators.
- Refractive index spectrum models outperformed absorption coefficient spectrum models.
Conclusions:
- Terahertz spectroscopy provides an effective dynamic fingerprint for starch aging.
- This method enables real-time monitoring and detection of starch aging processes.
- The technique offers a valuable tool for the starch-related industries.
