Temperature Dependence of Photoluminescence from Rice for Non-Destructive Quality Control

Non-destructive evaluation technique of rice developed based on photoluminescence is examined with various temperatures. The visible PL with broad peak at wavelength of lambda=462 nm are observed from various foods including starches under illumination of ultra-violet (UV) light at lambda=365 nm. Peak intensity is found to b extremely sensitive to the temperature of specimens. Peak intensity of PL decreases exponentially with temperature. Starches is suggested to be used as a sensor material in fluorescence thermometer. Temperature must be controlled in non-destructive quality control of starches using photoluminescence