91C-5 |
Vibrational spectroscopic characterization and detection of native and irradiated starch gels |
R. KIZIL and J. M. K. Irudayaraj. Agricultural and Biological Engineering, The Pennsylvania State University, 108 Agricultural Engineering Department, The Pennsylvania State University, University Park, PA 16801 Irradiation is one of the potential food preservation methods. The objective of the study was to investigate the use of vibrational spectroscopic technique for rapid identification of irradiated starch gels prepared from wheat, potato, corn, waxy corn, high protein containing corn and high oil containing corn starches. Starch gels were irradiated at doses of 3, 5 and 10 kGy using gamma rays. The Fourier-Transform infrared and Raman spectra of the different starch gel samples were obtained using the Nicolet 870 FT-Raman/FTIR dual bench with an InGAs and a DTGS detectors. The starch gel systems were characterized based on their vibrational band characteristics. A multivariate statistical method, canonical variate analysis (CVA), was developed based on the variations in spectra of irradiated and normal starch gels. Separation of irradiated starch gels from the normal gels was obtained in discriminant space using five partial least square factors. The findings suggest the potential of vibrational spectroscopy as a tool to detect the qualitative changes in irradiated starch systems.
Session 91C, Food Engineering: Food process engineering
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