Comparative investigation of detection of melamine in food powders

Authors :: Bernd M. Fischer
Brian H.-W. Ng
Benjamin S.-Y. Ung
Derek Abbott
Ung, Benjamin SY
Fischer, Bernd M
Ng, Brian W-H
Abbott, Derek
2009 34th International Conference on Infrared, Millimeter, and Terahertz Waves, IRMMW-THz 2009 21-25 September 2009 Busan, South Korea
Source :: 2009 34th International Conference on Infrared, Millimeter, and Terahertz Waves.
Publication Year :: 2009
Publisher :: IEEE, 2009.
Abstract: Recently, there have been numerous food scares particularly with the production of milk powders for infants. This has been caused by the addition of excess melamine to increase the tested protein count of a powder. In this paper we investigate the potential of THz-TDS for use in food quality control and compare this technique to other established techniques. Refereed/Peer-reviewed

Subjects :: polyethylene
Waveguide lasers
positron emission tomography
Materials science
dairy products
business.industry
Food safety
nitrogen
chemistry.chemical_compound
chemistry
biomedical engineering
Food products
Food science
Food quality
Melamine
business
temperature measurement

Database :: OpenAIRE
Journal :: 2009 34th International Conference on Infrared, Millimeter, and Terahertz Waves
Accession number :: edsair.doi.dedup.....8782bd39c20302250798fbed18b697b2
Full Text :: https://doi.org/10.1109/icimw.2009.5324952