Color Change Of Indicator Research Articles

Characterization and quantification of the taste profiles of black garlic via a novel multi-channel colorimetric sensor array and chemometrics

Taste profiles are crucial for the market success of black garlic, yet investigations into its physicochemical constituents closely related to taste quality remain limited. Additionally, the development of prediction models for taste sensory quality has not been extensively explored. This study aims to develop a cost-effective colorimetric sensor array (CSA) capable of simultaneously and quantitatively predicting the key physicochemical constituents and taste sensory quality of black garlic, integrated with chemometric algorithms. A multi-channel taste visualization sensor array was designed based on pH indicator color changes, indicator displacement assay (IDA), and silver nanoparticles. To establish quantitative prediction models, chemometric algorithms including partial least squares regression (PLSR) and support vector machine regression (SVR) were employed. The results revealed that nonlinear SVR models outperformed linear PLSR models in predicting reducing sugars, amino acid nitrogen, total acid, and the taste sensory attribute, achieving correlation coefficients for prediction (Rp) of 0.9863, 0.9232, 0.9666, and 0.9170, respectively. These findings highlighted the potential of integrating CSA with appropriate chemometric strategies as a reliable and promising approach for monitoring dynamic changes in key physicochemical constituents during black garlic processing and assessing the taste sensory quality of black garlic and similar food matrices.

Designing the pH-sensitive indicator based on starch nanoparticle with bromocresol green for monitoring meat spoilage

ABSTRACT The starch nanoparticle, combined with bromocresol green (BCG), served as a pH-sensitive indicator to monitor meat quality throughout an 8-day refrigerated storage period. The meat samples were sealed in package which the pH-sensitive indicator attached to the interior part of packaging lid. The changes in meat quality were evaluated by total volatile base nitrogen (TVBN), pH, total viable count (TVC), sensory analysis, and color in interval of 0, 3, 5, 7, and 8-days storage at 4°C. Initial TVBN values were recorded at 19.6 mg/100 g, increased to 26.6 mg/100 g by the end of storage period. The pH value was significantly increased after 8 days storage at 4°C. The observed color variation in the indicator from yellow to blue was attributed to the concurrent increases in TVBN, TVC, and pH. The indicator color changes had significant correlation with analyzed chemical quality of stored meat. Therefore, the designed BCG pH-sensitive indicator could be effective in monitoring the meat spoilage during storage.

Real-time tracking of fish quality using a cellulose filter paper colorimetric indicator incorporated with prickly pear fruit betacyanins

In the present work, a freshness indicator was developed by immobilizing extracted betacyanins from prickly pear fruit (PFB) onto cellulose filter paper to visually determine fish spoilage. Various properties of the prepared indicator, including color stability, moisture uptake, sensivity to hydrogen sulfide (H2S) gas and pH changes, and chemical analysis were studied. The PFB-based indicator exhibited good color stability at various temperatures and times, with no significan color changes observed during storage at 25, 4, and −18 °C for 8 days. The moisture absorption of the indicator based on PFB was lower than that of cellulose paper, which is crucial for colorimetric indicators. Basic nitrogen and sulfur compounds are the main volatile compounds produced during fish spoilage. The results of the present study showed that both total volatile basic nitrogen (TVB-N) and H2S gas produced during fish spoilage contributed to the color changes of betacyanin-based colorimetric indicators. The prepared freshness indicators were pH-sensitive, with significant color changes due to TVB-N and H2S production during fish storage. A significant correlation was observed between fish quality (pH, TVB-N and total viable count) and the visible color changes of the indicators. The color of the designed indicator shifted from dark pink to pale pink/white during fish storage. These prepared freshness indicators were inexpensive, easy to use, and non-toxic, making them suitable for assessing the quality and shelf life of fish fillets.

CONDUCTOMETRY ANALYSIS – BENEFICIAL METHOD FOR DETERMINING THE CHEMICAL COMPOSITION OF ALKALINE SILICATE SOLUTIONS

The study deals with the methodology for determining the chemical composition of alkaline silicate solutions. Nowadays, the most widely used method in industry is titration, using the color change of an acid-base indicator. This technique is very accurate for the determination of the total alkalinity (i.e., Na2O, K2O, or Li2O). However, a problem arises in the determination of the SiO2 content, since the color change of the methyl red indicator is very slow and therefore the equivalence point is unclear. The main aim of this work is to present the benefits of conductometric titration, where the equivalence point is indicated by a sudden change in the conductivity. The applicability of the method was verified with other analytical techniques, such as ICP-OES and gravimetric analyses. Their results confirmed the values of the obtained silicate module (the molar ratio of SiO2 and alkaline oxide) in the cases of sodium, potassium and lithium water glasses. Based on the obtained results, one can say that conductometry is a very promising method providing an accurate, fast and instrumentally undemanding chemical characterization of alkaline silicate solutions, usable even in a manufacturing process.

Softness indicator made from tapioca and ammonium molybdate for avocado

Abstract A softness indicator made from tapioca and ammonium molybdate was used to detect the ripeness of fruit. The indicator in the form of a tablet was attached inside the package of avocado and it was analyzed for its changing color. The results show that there was a suitability between indicator color changes and avocado quality degradation. The tablet indicator showed different colors before and after avocado has been ripped. The color of the indicator from the 1st day until the 2nd day of storage was bright yellow with the °Hue value ranging from 99 – 100. The tablet color then turned into dark blue on the 5th day of storage with °Hue value of of 114 – 178 when the avocado was rotten. The color change was not evenly distributed over the entire surface of the tablet due to being less moisture absorbed by the tablet indicator. In the meantime, fruit quality degradation during the storage was indicated by the increased percentage of weight loss of 20.1% after six days of storage. The firmness decreased and it was confirmed by a texture value of 12.55+1.48 mm/3s on the 1st day of storage became 15.9 + 0.07 mm/3s on the last day of storage. The total soluble solid was recorded to increase from 11°Brix to 14°Brix.

Molecular Self‐Assembly of Au Nanoparticles on a Porous Cellulose Membrane Template for Highly Sensitive Colorimetric Detection of Glucose

AbstractA sensitive glucose colorimetric detection system (Au@QCM) based on quaternized cellulose membrane (QCM) and enzyme‐mimicking Au nanoparticles (AuNPs) was successfully developed via a simple molecular self‐assembly strategy. The positively charged QCM functioned as a template to guide the negatively charged citric acid‐reduced AuNPs uniformly distributed on the surfaces along the pore walls of its porous structure, and thus gave AuNPs an ordered interconnected three‐dimensional network. This electrostatic interaction could effectively prevent the aggregation of the AuNPs and greatly increase their exposed surface area, thus endow the Au@QCM with highly active catalytic properties towards glucose oxidation with glucose oxidase (GOx). The experimental studies showed that the color change of redox indicator 3,3′,5,5′‐tetramethylbenzidine (TMB) can be clearly observed with naked eyes and the absorbance of the oxidized TMB (at 653 nm) was directly proportional to the concentration of glucose. Au@QCM could achieve a sensitive glucose detection with a limit of detection of 0.55 μM and linear response in the range of 0.01–0.5 mM. Besides, it also had good applicability in real samples detection and excellent selectivity to glucose. This novel detection system significantly improved detection performance compared to previous work based on cellulose‐based strips loaded with GOx and horseradish peroxides.

Lac dye-based intelligent colorimetric indicator for real-time freshness monitoring of packaged white button mushrooms (Agaricus bisporus)

The study aimed to develop an intelligent real-time freshness indicator for white button mushrooms by immobilizing the lac dye, a natural anthraquinone dye on filter paper. The indicator was characterized for its pH responsiveness; structural, mechanical, thermal properties; and color stability. During the freshness test, mushrooms were packed in punnet with an indicator placed in the package headspace and stored at two different temperatures (4 °C and 25 °C). Mushroom spoilage was monitored concurrently by indicator's color change, physicochemical indices, and volatile organic compounds (VOC) generated during storage. The FTIR results revealed that dye was immobilized on matrix via hydrogen bonding. A slight reduction in matrix crystallinity post dye immobilization was observed. However, the thermal and mechanical properties remained unaffected. Indicator showed good color stability during one month storage at 4 °C and 25 °C. The indicator changed its color from orange-red (at acidic pH) to purple (at alkaline pH) due to the inherent properties of lac dye. In the freshness test, the visual color change of indicator distinguished mushrooms into three stages: ' fresh', 'medium fresh', and 'spoiled'. Principle Component Analysis (PCA) validated the synchronization between color change of indicator and quality parameters. Partial Least Square (PLS) regression models derived from indicator's color parameter data successfully predicted the physicochemical indices of mushrooms stored at 4 °C. The lac dye-based indicators emerged as a novel and potential solution for non-destructive freshness monitoring of white button mushrooms.

Pemanfaatan Molase Sebagai Substrat Acetobacter Xylinum Dalam Pengembangan Indikator Perubahan Kesegaran Buah Pisang

The sugar industry, in addition to producing cane sugar, also produces molasses which is the by-product of the sugar bleaching process. This waste still contains a lot of sugar ± 56%. and organic acids. The purpose of this study was to use molasses as a substrate for A. xylinum to be developed as an indicator of banana freshness. Cellulose produced from molasses substrate can be used as material for placing indicators. Freshness indicator has a working principle by observing changes in fruit freshness that are detected due to changes in pH in atmospheric conditions that are increasingly acidic as a result of metabolic activity. The freshness indicator of bananas from cellulose from 20% molasses substrate has different results of changes in the color of the freshness indicator. The method used in this research to apply the BTB compound to the cellulose sheet produced from molasses to be applied to 3 types of bananas (ambon, kepok and raja). Indicators affixed to plantains reach the indicator color change faster than ambon and kepok. Changes in this indicator are in line with physical and chemical changes in bananas which indicate a decrease in freshness. Both in terms of physical and chemical degradation.

EXTRACTION AND APPLICATION OF SOME NATURAL FLOWER PIGMENTS AS ACID-BASE INDICATORS

In this study, the pigments of Ixora coccinea, Lantana camara, Moringa oleifera, Nerium oleander, and Sensevieria trifasciata were used to identify the natural indicators for acid-base titrations using 0.1% acidified ethanolic solvent. The Potiskum Vetenary, biological gardens of Federal University Gashua and Umar Suleiman College of Education Gashua were used to collect the samples. All three types of acid-base titrations—strong acids against strong bases, strong acids against weak bases, and weak acids against strong bases—were studied. Calculations were made for the indicator's color change, the pH at the relevant point and the average titre values for each type of acid-base titration. According to the data, there was no appreciable difference between the mean titre values of methyl orange and Ixora c. flower extract in strong acid against weak base. Moringa o. flower extract can be used in place of methyl orange and phenolphthalein for strong acid against strong base, strong acid against weak base and weak acid against strong base titrations. Nerium o. flower extract can be used in place of phenolphthalein in weak acid against strong base titrations. Sensevieria t. flower extract can be used in place of methyl orange in strong acid against weak base titrations and phenolphthalein for strong acid against strong base and weak acid against strong base titrations. In all acid-base titrations, lantana c. flower extract had no discernible reaction. Most of the extracts proved to be a good substitute for synthetic acid-base indicators. Using these harmless and readily available flowers is recommended.

Development of real time-pH sensitive intelligent indicators for monitoring chicken breast freshness/spoilage using real packaging practices

Real-real time CO2-sensitive freshness indicators, phenol red (PR) and bromothymol blue (BTB) dyes, in three-layer system using cellulose based binder was developed to determine the freshness/spoilage of chicken breast. The developed indicators were used to monitor chicken meat spoilage packaged in polyamide/polyethylene (PA/PE) pouches under air and 100% nitrogen (N2) at 4 °C for 10 days. Changes in the ΔE and ΔRGB values of the indicators, CO2/O2 gas composition of packs, and chemical (TVBN, pH, trimethylamine), microbial, and sensory quality parameters of chicken breast meat were analyzed. The visual color change in the PR-based indicator was insufficient for the consumer to detect the spoilage with the naked eye in both simulation and food trial. However, three stage color (dark blue-turquoise-green) change was occurred in BTB-based indicators, and the color transition in the spoilage level of CO2 (10–15% (v/v)) is supported by the physicochemical, microbiological and sensorial properties of the chicken breast. The shelf life of chicken breast under air was limited to 4 days, while the shelf life under 100% N2 was 6 days which are supported by the visual color change of BTB indicator. The BTB-based indicators were found promising on a real packaging conditions and could be adapted to industrial scale for monitoring real-time freshness/spoilage of poultry, ensuring food safety.

The Use of Colour Indicator as a Smart Packaging for Monitoring Spoilage Fillet Catin Fish (Pangasius Sp.) In Room Temperature

The purpose of this research was to manufacture smart packaging made from pH color indicators Methyl Orange (MO), Methyl Red (MR), and Bromocressol Green (BCG) and analyze the best indicators in responding to the decline of quality fillet of Pangasius spp. Sensitivity indicators were tested with simulated gas amin issued by NH4OH for 30 minutes. They tested the color change of indicator in field trials conducted with sensitivity to the decline of quality fillet fish Pangasius sp. every 3 hours for 15 hours. Further tests were done on the fish to find the time of fish freshness with the pH, TPC, and organoleptic (SNI 2346:2006). The research results showed that all indicators could be used as packaging materials for smart packaging that decline the quality of pangasius sp. indicator made of BCG responds better than the others. Test results of testing indicators sensitivity with NH4OH showed that all indicators could be used as indicators. The results of testing the sensitivity indicator against the decline of the quality of the pangasius sp. fillets showed that the limit of the freshness of the fish used in this research is over 6th hours to 9th hour of storage where at the 9th, the color of the indicator changed, MO from pink to yellowish-orange, MM from deep red to yellowish-orange and BCG from pale yellow to blue. At 9 hours of storage, the results of RGB of MO, MR, and BCG are 190.00±0.46, 165.07±0.78 and 0.70±238.04 accordance with the decline of the quality of the fish assessed from the test results of pH value (7.54), TPC (5.74 X 10 6) and the organoleptic value of appearance (5.0), smell (4.5) and texture (5.0). In conclusion, indicators made of MO, MR, and BCG can be used as smart packaging to detect the deterioration of Pangasius sp., and indicators made of BCG can respond better than indicators of MO and MR.

Fish Freshness Indicator for Sensing Fish Quality during Storage.

This study aims to develop a freshness indicator for fish products that changes color to indicate ammonia among volatile base compounds (TVB-N) generated during storage. Through an optimization experiment, we observed the indicator's color change relative to the ammonia concentration standard, finally selecting cresol red and bromocresol purple for the indicator mixture. In addition, eco-DEHCH and Breathron film were applied to the freshness indicator, considering environmental and economic values. For the storage experiment, Chub mackerel (Scomber japonicus), Spanish mackerel (Scomberomorus niphonius), and Largehead hairtail (Trichiurus lepturus) samples were stored at three different temperatures (4, 10, and 20 °C) for seven days, and we measured pH, TVB-N, total bacterial count, and ammonia content every 24 h. The pH-sensitive sensors' color changes monitor amine release, especially ammonia, from decomposing fish. The chromatic parameter ∆E value increased significantly with fish product storage periods. We confirmed that when the freshness limit and bacterial spoilage level were reached, the color of the indicator changed from yellow to black and sequentially changed to purple as the storage period increased. Therefore, a developed freshness indicator can be used for determining the quality of fish products quickly and non-destructively by reflecting the freshness and spoilage degree of fish products during storage.

Development of amine modified [formula omitted]CO3/Al2O3 solid sorbent with exhaustion indicator for direct air capture of CO2

Air quality has a significant impact on the health of the people especially inside buildings that use closed air conditioning systems. When the indoor air quality level is below the standard but the people are unable to detect and continue to work in that area, it may affect to human health and cause respiratory disease. In this study, a carbon dioxide (CO2) sorbent based on the synthesis of potassium carbonate/gamma-alumina (K2CO3/γ-Al2O3) modified with amine-based solvents was developed. The sorbent exhaustion was indicated by observing the indicator color change for indoor direct air capture of CO2. The results showed that the modified sorbent had adsorption capacity around 60–64 mg CO2/g sorbent under room temperature and atmospheric pressure. The modified sorbent could successfully demonstrate its exhaustion by changing color of the sorbent. In addition, the exhaustion sorbents could also be reused by thermal regeneration process using conventional microwave oven due to the low power consumption and less regeneration time.

Simple and green colorimetric method for the detection of formaldehyde in vegetable samples

This work presented a simple, rapid, low-cost, and green chemical approach for the quantification of formaldehyde in vegetable samples. The detection of formaldehyde depends on its oxidation with hydrogen peroxide in an alkaline medium to form formic acid, resulting in an indicator color change from blue to yellow observed by the UV-Vis spectrophotometer or even the naked eye. Under the optimal parameters, a linear calibration graph was obtained in the range of 0.001–1.5 ppm with a correlation coefficient (r2) of 0.9907. The LOD and LOQ values were 0.06 ppm and 0.22 ppm, respectively, and the repeatability expressed in terms of RSD was 4.71% (0.025 ppm formaldehyde, n = 10). The reliability of the proposed method was illustrated by spiking the formaldehyde in the vegetable samples, yielding 99.33–105.88% recoveries. The method was successfully validated using the Test-kit method. Moreover, the proposed method exhibited good selectivity towards formaldehyde over common aldehyde compounds.

Development of curcumin/rice starch films for sensitive detection of hypoxanthine in chicken and fish meat

Food freshness monitoring, which is reflected in the quality of the product at the time of use, remains a significant challenge for both consumers and the food industry. This paper presents an experimental study on the development of a biodegradable, film-based curcumin, incorporated with modified rice starch, that may be used to detect hypoxanthine in chicken and fish. The physicochemical properties of the films were characterized and analyzed through several different approaches, including moisture content, water absorption, and water solubility. The morphology characteristics were analyzed using an SEM. The nanocomposite of the films showed excellent physical and chemical properties that bettered the control film used in the study. The deprotonation of curcumin occurs when the indicator is exposed to a pH level of 9 and above, where the indicator's color changes from yellow to a reddish-brown or wine-red color, which can be seen by the naked eye. The thickness of the films increased as the concentration of curcumin rose to 3%, showing that they were more stable than other films. The stability of the films increased when they were kept at a lower temperature (4 °C). Under optimum conditions, the detection limit of the film was found to be at 38.63 μM, with a limit of quantification of 128.75 μM, and the linear working range was determined to be from 0 to 100 μM. The concentration of hypoxanthine in chicken meat and fish was determined to be 30.25 μM and 52.84 μM, respectively. The recovery rate of the technique used was from 99.94 to 104.11%.Therefore, these results encourage the use of curcumin films as active packaging material in monitoring the freshness of various meat products.

Application of Interactive and Intelligent Packaging for Fresh Fish Shelf-Life Monitoring.

Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. It has evolved from extensive applications in food safety, bacterial response, and medical packaging. Interactive packaging has a scientific basis for additional information about food products because these codes give all required data. This work deals with a combination of frontline food sciences, smart and interactive packaging that are applicable for future production of nutrition packages through smart detection of food spooling. Additionally, it verifies the best degree of food safety and population demands as the third generation of packaging technology. High qualified duplex laminated package with a nano-encapsulated pH monitoring label for fresh fish was printed. The interactive Quick Response code icon was combined in a designed package with important information about cooking, smart packaging, and fish quality. Therefore, particle size, zeta potential, and surface area are measured for a nanoencapsulated indicator which exhibits 74.4 nm, 23.6 mV, and 88.9 m2/g, respectively: overall migration, water vapor, and oxygen permeability. The properties of printing for 11 color spots are evaluated by x-rite before and after the cold storage period without any detectable changes in the rate of color change (ΔE). The bacterial count of the tested sample is examined by counting the microbial colonies in the agar plate media. There is good agreement between microbial count and smart indicator color change as an effective direct detection tool for sustainable food quality and safety.

Fabrication of natural colorimetric indicators for monitoring freshness of ready‐to‐cook idli batter

Natural colorimetric indicators have been fabricated using annatto and pomegranate extract powder and compared with chemical colorimetric indicator fabricated using bromophenol blue (BPB) to monitor the freshness of ready‐to‐cook (RTC) idli batter. The fabricated colorimetric indicator labels work on increasing headspace carbon dioxide (CO2) concentration and decreasing pH of stored batter, where indicators showed visible color change from lightest to darkest for spoiled samples. The headspace CO2 concentration of RTC idli batter increased from 0.15 ± 0.05 to 18.07 ± 0.21% (v/v) and pH decreased from 6.7 ± 0.06 to 4.5 ± 0.06 at optimum storage condition (35 ± 1°C) up to 24 h. The percent titratable acidity (% TA) increased from 0.44 ± 0.02 to 0.90 ± 0.02% up to 24 h. The viable lactic acid bacteria count (LABC) and total bacterial count (TBC) increased while yeast and mold count (YMC) was decreased with increasing fermentation time up to 24 h for batter stored at optimum condition. The color change of indicators was quantitatively measured with captured red, green, and blue (RGB) images. Pixel intensity for natural and chemical colorimetric indicators were decreased with increasing fermentation time. The leaching of chemical dye was observed on stored batter, and natural colorimetric indicators are nontoxic and successfully used as “on package sticker” for monitoring freshness of RTC idli batter.

Portable 3D-printed sensor to measure ionic strength and pH in buffered and non-buffered solutions

A miniaturized 3D-printed device has been designed, manufactured and validated to perform as a low-cost sensor for compositional analysis of buffered and non-buffered solutions in industrial or remote areas.The proposed sensor takes advantage of the transport phenomenon and colorimetric measurements. The novel design can simultaneously detect the ionic strength of the solution by measuring the diffusion width of the ions and the pH by image analysis of the pH indicator color change. The results showed that it can detect pH variations of 0.25 and ionic measure difference of 0.1 M in non-buffer solutions. In addition, the design showed its adaptability to be used as a self-referencing sensor.The 3D-printed sensor presented here is not only successful in the evaluation of some important chemical characteristics but also brings flexibility, cost-effectiveness, swiftness and user-friendliness.

Prediction of fruit quality based on the RGB values of time-temperature indicator.

Time-temperature indicators (TTIs) are cost-efficient tools that may be used to predict food quality. In this paper, a diffusion TTI was used to predict fruit quality during storage. Both the color changing characters of TTI and the quality parameters, including weight loss, soluble solids content, vitamin C content, titratable acidity, and antioxidant capacity of three kinds of fruits (kiwifruit, strawberry, and mango), were investigated for storage temperatures (5, 10, 15, and 20°C). The relationships between the color changing properties and fruit quality parameters have been built based on the activation energy (Ea ). The results showed that the storage temperature and time had significant effects on the color changing of TTI and fruit quality. The RGB value of TTI decreased with time, and the higher the storage temperature, the faster the RGB value reduced. Also, the higher the storage temperature, the faster the fruit quality changed and the poorer they were. Furthermore, all of the differences of Ea between TTI color response and fruit quality change are less than 25kJ/mol, which indicates that the TTI can be used to predict these fruit quality. Finally, prediction models were built and validated based on the RGB values of TTI. It provides the possibility for low-cost quality monitoring and has more application potential in food quality predicting. PRACTICAL APPLICATION: By monitoring the color change of diffuse time-temperature indicator (TTI) and the quality change of fruit, the feasibility of TTI for fruit quality monitoring was determined and the quality prediction model was established. The diffusion TTI and fruit quality prediction model can realize the monitoring and predicting of fruit quality based on the TTI, which provides a basis for the combination of TTI Quick Response Code and fruit quality monitoring, with a view to achieving fruit quality status by scanning the Quick Response Code of TTI with mobile phones in the future. This method may provide a new solution to monitor the fruit quality during storage and distribution based on visualization technology that can simplify the methods of detecting fruit quality and achieve fast quality detection. It provides the possibility for low-cost quality monitoring and has more application potential in food quality predicting. Further studies on diffusion TTI are needed to develop its application in more field of food and make the diffusion TTI an intelligent mean for food quality monitoring and predicting.

Effect of rotating peanuts on aflatoxin detoxification by ultraviolet C light and irradiation uniformity evaluated by AgCl-based dosimeter

Ultraviolet irradiation (UV) has been used as a non-thermal processing method for food disinfection. In disinfecting solid foods such as peanuts, UV irradiation could be shaded or attenuated with increased distance, resulting in non-uniform dosage distribution. An affordable, rapid, and feasible method for measuring and improving irradiance distribution, however, is unavailable for detoxifying peanuts. In this study, a method was developed for rapidly quantifying UV dosage distribution on peanuts in a UV disinfection process. The darkening of the UV indicator, AgCl, was linearly proportional to the UV dosage from 0 to 120 mJ/cm2 delivered on peanuts. The uniformity of UV dosage distribution was described by measuring the color change of UV indicator at four points on two orthogonal axes of each peanut kernel. The UV indicator coated peanuts were then rotated in a customized cylindrical chamber at different speeds. A rotation speed with more uniform UV dosage distribution was determined and applied to an aflatoxin detoxification process. The results demonstrate that the UV uniformity was significantly improved when peanuts were rotated at 11 rpm in the cylindrical chamber. Furthermore, after irradiating with 2.3 mW/cm2 UV-C for 2 h, the aflatoxin B1 degradation rate increased from 60.8 ± 15.3 pmol g−1h−1 to 75.0 ± 10.9 pmol g−1h−1 in the peanuts rotated at 11 rpm, compared to those that were not rotated.