Supervision of Food Manufacturing Processes Using Optical Process Analyzers – An Overview

Abstract

The food industry is the fourth largest industrial sector in Germany. The eagerness for innovation is classified as low. The food industry faces significantly larger challenges compared to the chemical industry since the demands of raw materials on processing are higher and more complex. In this contribution, the characteristics of food manufacturing are presented. The potential of optical process analyzers based on NIR, fluorescence, and Raman spectroscopy as well as on digital image analysis is demonstrated. These process analyzers can provide important information on raw materials, intermediate and end products, and improve the automation grade of production processes.

Autofluorescence excitation‐emission matrices as a quantitative tool for the assessment of meat quality

“…The IMF2 region contains spectral features attributed to fat and to fat‐soluble vitamin A. The IMF3 region which is located close to TRP5 contains the signatures of vitamin E whose constituents, tocopherol and tocotrienol show fluorescence in this range. The IMF4 region comprises previously reported signatures of fat and connective tissue (perimysium).…”

“…This is particularly important for the IMF3 region whose intensity is affected by the underlying contribution of the TRP5 component (Figure G). The fluorescence characteristics in these spectral regions have been previously discussed in References , , , , , , and . The IMF1 region contains fluorescence signatures of fat‐soluble vitamins A, D, K1, K2 and K3 found in the region Ex 308 to 340 nm/Em 380 to 480 nm.…”

“…The IMF4 region comprises previously reported signatures of fat and connective tissue (perimysium). Fluorescence in the TRP5 region (in the vicinity of Ex 294 nm/Em 333 nm) originates from protein‐derived tryptophan in muscle fibers. The 332 nm excitation, in the IMF2 and IMF4 regions, reveals differences between IMF and connective tissue through multivariate analysis.…”

“…Similarly, Ex 380 nm was used to determine the amount of connective tissue in ground meat, where fat signals could be separated from signals from connective tissue by using Em 332 nm. Meat tenderness has been investigated using emission in the range 425 to 580 nm from the connective tissue excited at 317 nm. Synchronous fluorescence spectroscopy at the same 322 nm excitation has also been able to obtain information about total lipids, and total fatty acids (FAs) including saturated, monounsaturated and polyunsaturated FAs.…”

Grid Supervision Path of Platform Food Safety Collaborative Governance Based on Big Data

“…Compared with the chemical industry, the food industry faces greater challenges because of the higher and more complex processing requirements for raw materials. Zettel introduced the characteristics of food manufacturing and demonstrated the potential of optical process analyzers based on NIR, fluorescence, Raman spectroscopy, and digital image analysis [4]. He mainly studied the characteristics of food manufacturing; however, it had nothing to do with the grid management of its safety.…”