Control of bulk products’ humidity and grinding size by the photoluminescent method photoluminescent quality control

• Published in: Journal of food processing and preservation 2020-09, Vol.44 (9), p.n/a
• Main Authors: Belyakov, Mikhail V., Kulikova, Marina G.
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.14640

A number of experimental studies were conducted on seeds of agricultural plants and of their grindings in order to adapt the photoluminescent method for controlling the bulk food products quality indicators. The spectra were measured according to a technique previously developed by the authors. The spectral characteristics of excitation and of the luminescence of products of different humidity are qualitatively similar, but with increasing humidity, the curves shift down. The excitation and luminescence spectra of grindings shift down with an increase in the average diameter of grinding particles. The developed technologies for photoluminescent control include sample preparation, luminescence excitation at a wavelength of 424 nm, its registration in the range of 450–650 nm, and amplification of the received electrical signal. Further, based on the previously established dependencies, humidity indicators or average particle diameters are determined, after which a decision is made as further actions to be conducted with the products. Practical applications The article shows the development of a photoluminescent method for controlling the humidity and the degree of grinding of bulk food products. These methods can be used for the objective control of parameters of bulk products in the technological processes of processing, storage, and cooking. To implement the methods, devices can be manufactured that can be recommended to the food industry.