A spectral-mathematical strategy for the identification of edible and swill-cooked dirty oils using terahertz spectroscopy

Zhan, Honglei; Xi, Jianfeng; Bao, Rima; Xiao, Lizhi

doi:10.1016/j.foodcont.2016.02.043

Cited by 27 publications

(12 citation statements)

References 20 publications

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“…They observed very minor changes in the absorption coefficient of the cooking oils heated above their smoke point. Their result was in contrast with the findings of Zhan, Xi, Zhao, Bao, and Xiao (2016) who reported significant spectral differences between edible oils and swill-cooked oils.…”

Section: Chocolate Studiescontrasting

confidence: 94%

“…Zhan et al. () employed a spectral‐mathematical (T‐Math) strategy to identify and discriminate edible cooking oils from swill‐cooked dirty oils using THz‐TDS. They observed very similar pulses of waveforms but different absorbance features at several frequencies for clean edible oils and dirty oils.…”

Section: Food Applications Of Thz Spectroscopy and Imagingmentioning

confidence: 99%

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A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging

Afsah‐Hejri

Hajeb

Ara

et al. 2019

Comp Rev Food Sci Food Safe

221

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Food product safety is a public health concern. Most of the food safety analytical and detection methods are expensive, labor intensive, and time consuming. A safe, rapid, reliable, and nondestructive detection method is needed to assure consumers that food products are safe to consume. Terahertz (THz) radiation, which has properties of both microwave and infrared, can penetrate and interact with many commonly used materials. Owing to the technological developments in sources and detectors, THz spectroscopic imaging has transitioned from a laboratory‐scale technique into a versatile imaging tool with many practical applications. In recent years, THz imaging has been shown to have great potential as an emerging nondestructive tool for food inspection. THz spectroscopy provides qualitative and quantitative information about food samples. The main applications of THz in food industries include detection of moisture, foreign bodies, inspection, and quality control. Other applications of THz technology in the food industry include detection of harmful compounds, antibiotics, and microorganisms. THz spectroscopy is a great tool for characterization of carbohydrates, amino acids, fatty acids, and vitamins. Despite its potential applications, THz technology has some limitations, such as limited penetration, scattering effect, limited sensitivity, and low limit of detection. THz technology is still expensive, and there is no available THz database library for food compounds. The scanning speed needs to be improved in the future generations of THz systems. Although many technological aspects need to be improved, THz technology has already been established in the food industry as a powerful tool with great detection and quantification ability. This paper reviews various applications of THz spectroscopy and imaging in the food industry.

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Section: Chocolate Studiescontrasting

confidence: 94%

Section: Food Applications Of Thz Spectroscopy and Imagingmentioning

confidence: 99%

A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging

Afsah‐Hejri

Hajeb

Ara

et al. 2019

Comp Rev Food Sci Food Safe

221

View full text Add to dashboard Cite

show abstract

“…In the past decade, new emerging approach of THz spectroscopy – THz time-domain spectroscopy (TDS) in combination with chemometrics techniques in particular 6 – showed a significant breakthrough in application for food quality inspection 12 . A number of studies has recently reported promising results that are addressed to the discrimination of transgenic crops 13,14 , early wheat grains germination detection 15 , the determination of tea types with the protected geographical indications 16 , as well as the discrimination between edible oils and used frying oils 17 . Recently, Yin et al .…”

Section: Introductionmentioning

confidence: 99%

“…22 Vegetable1.48–1.497.3–8.50.2–1.5Jiusheng 23 Ediblen.a.15*0.2–1.3Zhan et al . 17 Vegetablen.a.2.5–20 + 1.5–3.5Yin et al . 18 Vegetable1.45–1.497–90.05–2Dinovitser et al .…”

Section: Introductionmentioning

confidence: 99%

Non-destructive inspection of food and technical oils by terahertz spectroscopy

Karaliūnas

Nasser

Urbanowicz

et al. 2018

Sci Rep

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Quality control and non-destructive monitoring are of notable interest of food and pharmaceutical industries. It relies on the ability of non-invasive inspection which can be employed for manufacturing process control. We hereby apply terahertz (THz) time-domain spectroscopy as non-destructive technique to monitor pure and degraded oils as well as hydrocarbon chemicals. Significant differences in the spectra of refractive index (RI) and absorption coefficient arising from the presence of ester linkages in the edible and technical oils were obtained. Explicit increase from 1.38 to 1.5 of the RI in all THz spectrum range was observed in hydrocarbons and mono-functional esters with the increase of molar mass. This fact is in contrast of RI dependence on molar mass in multi-functional esters, such as Adipate or vegetable oils, where it is around 1.54. Degradation products, Oleic Acid (OA) and water in particular, lead only to some changes in absorption coefficient and RI spectra of vegetable oils. We demonstrate that complex colloidal and supramolecular processes, such as dynamics of inverse micelles and oil hydrolysis, take part during oil degradation and are responsible for non-uniform dependence of optical properties on extent of degradation.

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“…Among the many multivariate algorithms, Support Vector Machine (SVM) is a popular multivariate classier that achieves classication by searching the maximum margin between classes in the higher dimensional feature space generated by mapping input vectors. 12 With its superior performance, SVM has been coupled with VIS/NIR spectroscopy for measurement of soluble solid contents (SSC) and pH of White Vinegar, 13 classication of swill cooked oil with terahertz spectroscopy 14 and detection of pork adulteration in veal product in conjugation with principal component analysis. 15 Due to the multivariate nature of NIR spectra, the effort in reducing collinearity and improve model interpretation has been put.…”

Section: Introductionmentioning

confidence: 99%

Recognition of osmotolerant yeast spoilage in kiwi juices by near-infrared spectroscopy coupled with chemometrics and wavelength selection

et al. 2018

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A spectral-mathematical strategy for the identification of edible and swill-cooked dirty oils using terahertz spectroscopy

Cited by 27 publications

References 20 publications

A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging

A Comprehensive Review on Food Applications of Terahertz Spectroscopy and Imaging

Non-destructive inspection of food and technical oils by terahertz spectroscopy

Recognition of osmotolerant yeast spoilage in kiwi juices by near-infrared spectroscopy coupled with chemometrics and wavelength selection

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