FCMG-Applications

The molecular spectroscopy technique known as Raman spectroscopy relies on the inelastic scattering of monochromatic light in molecular structures. The molecules' excitation states are altered by the incident laser light, and as a result, the molecules produce light at different wavelengths in relation to the excitation wavelength (called Stokes or Anti-Stokes shifts). Every substance has a unique Raman spectrum. Because of this, the presence and composition of different chemicals can be detected and quantified using Raman scattering.

Raman spectroscopy is ax non-destructive technique, which means that it does not damage or alter the sample in any way. It is also a non-contact technique, which means that it can be used to analyze samples without coming into physical contact with them. This makes Raman spectroscopy an ideal technique for analyzing delicate or sensitive samples.

The process of determining the quality of food products might be hampered by a few issues, much like in other areas of quality control. The following are a few of the most crucial concerns in food quality control:

• Chemicals and pollutants: When consumed by humans, numerous chemicals and contaminants can result in a wide range of disorders. Pesticides, fertilizers, preservatives, colors, antibiotics, and other chemical goods used in food manufacturing can all contain these chemicals.
• Variability in chemical composition: The quality and safety of the food product can be impacted by a variety of factors, including the location and timing of the harvest as well as storage and transportation conditions.
• Microorganisms and bacteria: Food can be contaminated with germs and bacteria that can make people sick. Organizations that monitor food quality typically have guidelines in place to stop and battle the growth of bacteria and other germs in food.
• Controlling food quality is severely hampered by these issues. Hence, it is crucial to manage the quality and safety of food products and raise customer awareness of the quality of the food they purchase by using appropriate analytical techniques, such as Raman spectrophotometry.

Moreover, quality control processes in FCMG have similar problems as other branches:

1. Low efficiency of the production line due to the complexity of quality control processes on and off the production line.
2. Maintaining a high level of quality control for a wide variety of chemical substances used in food production.
3. Costly and time-consuming quality testing of all components of the production line, such as ingredients, semi-finished products, and products.
4. Most SMEs in the FCMG industry cannot afford to have their research laboratories equipped with expensive diagnostic tools, e.g., stationary spectrophotometers and a team of laboratory technicians to handle the processes. They have to outsource these processes and send the samples to specialized laboratories - it costs money and takes time.

Raman spectrophotometry can detect various contaminants in food, such as heavy metals, pesticides, herbicides and other chemicals. This prevents the introduction of hazardous substances into food.

Our technology can be used to identify and authenticate food products. Thanks to this technique, it is possible to quickly determine whether a product is genuine or counterfeit, which is important for products with geographical protection or culinary specialties.

Our technology can be used to test the quality and stability of food products, including determining the shelf life of the product and the quality status of the product. This helps to avoid placing poor quality products on the market, which in turn can affect consumers' health.