Research of Benzoyl Peroxide Residues in Flour by Terahertz Spectroscopy Technology

Lu Feng; Jin Hui Cai; Guang Xin Zhang; Ping Jie Huang; Di Bo Hou

doi:10.4028/www.scientific.net/AMR.712-715.2039

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 712-715Research of Benzoyl Peroxide Residues in Flour by...

Research of Benzoyl Peroxide Residues in Flour by Terahertz Spectroscopy Technology

Abstract:

Nowadays, the issue of food safety has become the focus of the whole society. So we need to establish an efficient, accurate and non-destructive detection technology of food safety as soon as possible. Terahertz wave ranges between microwaves and the infrared light in the electromagnetic spectrum, which has a very important research value and a good application prospect. As a new detection technology, Terahertz time-domain spectroscopy can meet the needs of non-destructive detection of food safety. In this paper, we use THz-TDS technology to measure and analyze the THz spectra of flour brightener. By measuring and analyzing the pure substances and mixtures of flour and brightener, we preliminary prove that THz technology can be used in qualitative and quantitative detection and analyzing of flour quality.

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Periodical:

Advanced Materials Research (Volumes 712-715)

Pages:

2039-2042

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.712-715.2039

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Online since:

June 2013

Authors:

Lu Feng, Jin Hui Cai, Guang Xin Zhang*, Ping Jie Huang, Di Bo Hou

Keywords:

Benzoyl Peroxide, Food Safety, Terahertz, THz-TDS

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* - Corresponding Author

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