微波传感与成像技术在食品中的应用综述

IF 14.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Aysenur Betul Bilgin, Pervin Basaran
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引用次数: 0

摘要

微波传感(MWS)和成像(MWI)技术作为食品质量评估、安全保障和真实性验证的非破坏性方法受到了广泛关注。本文综述了基于mw的系统在食品中的应用,包括理论基础和实际应用。本文首先讨论了毫米波技术的基本原理,包括其理论背景、传感机制和成像技术。然后,综述探讨了微波传感和成像在食品分析中的应用,包括污染检测(如异物、微生物和毒素)、水分含量评估、掺假检测、质量控制和成分评估。此外,对食品应用的兆瓦系统的优点和局限性进行了批判性分析,并概述了商业兆瓦技术,相关专利开发和正在进行的国际研究计划。最后,讨论了MWS和MWI在食品工业中的未来潜力,强调了它们在推进实时、无创质量监测和加强食品完整性方面的作用。本文旨在对微波食品检测技术的现状和未来发展方向提供有价值的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Microwave Sensing and Imaging Technology in Food Applications: A Comprehensive Review

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.

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来源期刊
CiteScore
26.20
自引率
2.70%
发文量
182
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.
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