23 February 2018 Design and analysis of surface plasmon resonance (SPR) sensor to check the quality of food from adulteration
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Abstract
In recent years, food safety issues caused by contamination of chemical substances or microbial species have raised a major area of concern to mankind. The conventional chromatography-based methods for detection of chemical are based on human-observation and slow for real-time monitoring. The surface plasmon resonance (SPR) sensors offers the capability of detection of very low concentrations of adulterated chemical and biological agents for real-time by monitoring. Thus, adulterant agent in food gives change in refractive index of pure food result in corresponding phase change. These changes can be detected at the output and can be related to the concentration of the chemical species present at the point.
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Manish Kumar, Sanjeev Kumar Raghuwanshi, "Design and analysis of surface plasmon resonance (SPR) sensor to check the quality of food from adulteration", Proc. SPIE 10526, Physics and Simulation of Optoelectronic Devices XXVI, 1052620 (23 February 2018); doi: 10.1117/12.2289077; https://doi.org/10.1117/12.2289077
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