Ultra Weak Photon Emission from Potato Chips using an Imaging Technique

Abstract

The purpose of this study is to develop a new method of food-quality evaluation by using the imaging technique of single-photon counting. Images of the ultra weak photon emission from potato chips were measured and analyzed in this paper. The amount of photoemission increased when the temperature was 40°C and higher but decreased when the oxygen concentration was decreased. It was clear that the ultra weak photoemission was affected by temperature and oxygen concentration. Furthermore, the imaging technique revealed that there was significantly more photoemission arising from the browned parts of the potato chips. This suggests that the photoemission phenomenon is not only related to the oxidation of the oil but also to the amino-carbonyl reaction. In another experiment, we measured the ultra weak photoemission from various types of potato chips: New (newly manufactured), Normal (stored in normal distribution condition and period), or Old (stored in acceleration test for debasement). Results revealed a significantly higher amount of photoemission from New sample than from the others, which demonstrates the possibility of achieving food-quality evaluation using ultra weak photoemission.