{"title":"微波传感与成像技术在食品中的应用综述","authors":"Aysenur Betul Bilgin, Pervin Basaran","doi":"10.1111/1541-4337.70220","DOIUrl":null,"url":null,"abstract":"<p>Microwave sensing (MWS) and imaging (MWI) technologies have gained significant attention as non-destructive methods for assessing food quality, ensuring safety, and verifying authenticity. This review provides a comprehensive evaluation of MW-based systems in food applications, integrating both theoretical foundations and practical implementations. The fundamental principles of MW technology, including its theoretical background, sensing mechanisms, and imaging techniques, are first discussed. The review then explores the applications of MW sensing and imaging in food analysis, encompassing contamination detection (e.g., foreign bodies, microorganisms, and toxins), moisture content evaluation, adulteration detection, quality control, and compositional assessment. Furthermore, the advantages and limitations of MW systems for food applications are critically analyzed, along with an overview of commercial MW-based technologies, relevant patent developments, and ongoing international research initiatives. Finally, the future potential of MWS and MWI in the food industry is discussed, emphasizing their role in advancing real-time, non-invasive quality monitoring and strengthening food integrity. This review aims to provide valuable insights into the current state and future directions of MW-based food inspection technologies.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 4","pages":""},"PeriodicalIF":14.1000,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70220","citationCount":"0","resultStr":"{\"title\":\"Microwave Sensing and Imaging Technology in Food Applications: A Comprehensive Review\",\"authors\":\"Aysenur Betul Bilgin, Pervin Basaran\",\"doi\":\"10.1111/1541-4337.70220\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Microwave sensing (MWS) and imaging (MWI) technologies have gained significant attention as non-destructive methods for assessing food quality, ensuring safety, and verifying authenticity. This review provides a comprehensive evaluation of MW-based systems in food applications, integrating both theoretical foundations and practical implementations. The fundamental principles of MW technology, including its theoretical background, sensing mechanisms, and imaging techniques, are first discussed. The review then explores the applications of MW sensing and imaging in food analysis, encompassing contamination detection (e.g., foreign bodies, microorganisms, and toxins), moisture content evaluation, adulteration detection, quality control, and compositional assessment. Furthermore, the advantages and limitations of MW systems for food applications are critically analyzed, along with an overview of commercial MW-based technologies, relevant patent developments, and ongoing international research initiatives. Finally, the future potential of MWS and MWI in the food industry is discussed, emphasizing their role in advancing real-time, non-invasive quality monitoring and strengthening food integrity. This review aims to provide valuable insights into the current state and future directions of MW-based food inspection technologies.</p>\",\"PeriodicalId\":155,\"journal\":{\"name\":\"Comprehensive Reviews in Food Science and Food Safety\",\"volume\":\"24 4\",\"pages\":\"\"},\"PeriodicalIF\":14.1000,\"publicationDate\":\"2025-07-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70220\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Comprehensive Reviews in Food Science and Food Safety\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.70220\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Comprehensive Reviews in Food Science and Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.70220","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Microwave Sensing and Imaging Technology in Food Applications: A Comprehensive Review
Microwave sensing (MWS) and imaging (MWI) technologies have gained significant attention as non-destructive methods for assessing food quality, ensuring safety, and verifying authenticity. This review provides a comprehensive evaluation of MW-based systems in food applications, integrating both theoretical foundations and practical implementations. The fundamental principles of MW technology, including its theoretical background, sensing mechanisms, and imaging techniques, are first discussed. The review then explores the applications of MW sensing and imaging in food analysis, encompassing contamination detection (e.g., foreign bodies, microorganisms, and toxins), moisture content evaluation, adulteration detection, quality control, and compositional assessment. Furthermore, the advantages and limitations of MW systems for food applications are critically analyzed, along with an overview of commercial MW-based technologies, relevant patent developments, and ongoing international research initiatives. Finally, the future potential of MWS and MWI in the food industry is discussed, emphasizing their role in advancing real-time, non-invasive quality monitoring and strengthening food integrity. This review aims to provide valuable insights into the current state and future directions of MW-based food inspection technologies.
期刊介绍:
Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology.
CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results.
Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity.
The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.