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Photoacoustic Spectroscopy in the Optical Characterization of Foodstuff: A Review
- Source :
- Journal of Spectroscopy, Vol 2019 (2019)
- Publication Year :
- 2019
- Publisher :
- Hindawi Limited, 2019.
-
Abstract
- In this review, the application of the photoacustic spectroscopy (PAS) is presented as an option to evaluate the quality of food. This technique is a type of spectroscopy based on photothermal phenomena, which allow spectroscopic studies. According to the literature review, it was found that its application is increasing in several countries. Spectroscopic studies carried out by employing PAS in the food industry include, among others, fruit, vegetables, condiments, grains, legumes, flours, “tortillas,” milk, water, eggs, etc. Additionally, this technique has been used to evaluate adulterated, irradiated, and contaminated food and so on. The literature review has shown the applicability of PAS to one of the problems of the real world, i.e., food quality assessment. Therefore, PAS can contribute in the future with a wide potential for new applications in the food agroindustry.
- Subjects :
- Materials science
Food industry
business.industry
010401 analytical chemistry
food and beverages
02 engineering and technology
021001 nanoscience & nanotechnology
01 natural sciences
Atomic and Molecular Physics, and Optics
0104 chemical sciences
Analytical Chemistry
Characterization (materials science)
lcsh:QC350-467
Food science
0210 nano-technology
Food quality
business
Photoacoustic spectroscopy
lcsh:Optics. Light
Spectroscopy
Contaminated food
Subjects
Details
- ISSN :
- 23144939 and 23144920
- Volume :
- 2019
- Database :
- OpenAIRE
- Journal :
- Journal of Spectroscopy
- Accession number :
- edsair.doi.dedup.....13890c369e89465f840c0fe065b28138