Novel analysis of food processes by terahertz spectral imaging: A review of recent research findings
Trends in Food Science & Technology,
Год журнала:
2024,
Номер
147, С. 104463 - 104463
Опубликована: Март 25, 2024
Process
analysis
is
an
important
step
for
online
food
quality
control
during
processing.
Among
the
emerging
non-destructive
examination
techniques
that
offer
rapid
detection,
terahertz
spectroscopy
has
attracted
attention
in
analysing
processes
based
on
various
parameters.
Moreover,
calibration
and
chemometric
methods
are
frequently
used
spectral
data
analysis.
The
system
normally
consists
of
processing
equipment
time-domain
imaging
(THz-TDS),
which
often
exhibits
high
prediction
accuracy
combined
with
appropriate
chemometrics
methods.
Therefore,
been
considered
highly
suitable
on-site
in-situ
process
to
enhance
manufacturing
thus
improve
product
quality.
In
this
review,
applications
THz-TDS
dehydration,
storage,
freezing,
fermentation,
as
well
other
areas,
introduced
discussed.
these,
technology
intensive
research
related
moisture
changes,
such
dehydration
storage
under
natural
drying
conditions.
Emerging
techniques,
hot
air
(HAD)
microwave
vacuum
(MVD),
investigated.
Applications
including
hygroscopic
processes,
were
also
reported.
For
freezing
analysis,
it
mainly
analyze
(i)
effect
repeated
thawing
meat
(ii)
growth
rate
ice
crystals.
fermentation
processing,
although
most
confirmed
feasibility
THz-TDS,
further
investigation
regarding
still
awaited.
combination
widely
employed
non-linear
changes
attributes
emergence
numerous
recent
years.
It
content
polar
substances
hydrogen
sulfide
ammonia.
Despite
performance,
drawbacks
cost,
interference
from
content,
disturbance
constituents
protein
significant
obstacles
universalization
THz-TDS.
Язык: Английский
Comprehensive analysis of waste heat recovery and thermal energy storage integration in air conditioning systems
Energy Conversion and Management X,
Год журнала:
2024,
Номер
24, С. 100708 - 100708
Опубликована: Сен. 10, 2024
Язык: Английский
Insights into low-temperature strategies for preserving cooked pork quality in ready-to-eat meat products through processing and reheating studies
Food Chemistry,
Год журнала:
2025,
Номер
487, С. 144696 - 144696
Опубликована: Май 9, 2025
Язык: Английский
Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality
Meat Science,
Год журнала:
2025,
Номер
unknown, С. 109863 - 109863
Опубликована: Май 1, 2025
Язык: Английский
The Effects of Water Migration on Fresh Food Freezing Processing
Food Engineering Reviews,
Год журнала:
2025,
Номер
unknown
Опубликована: Май 28, 2025
Язык: Английский
Low-Temperature Performance and Manufacture of Metals
IntechOpen eBooks,
Год журнала:
2024,
Номер
unknown
Опубликована: Дек. 2, 2024
In
this
chapter,
the
background
and
significance
of
low-temperature
manufacture
performance
metals
were
presented.
The
applications
technology
in
typical
fields,
such
as
electronics,
healthcare,
aerospace,
food
engineering,
new
energy,
cryogenic
manufacturing,
Principles
cutting,
casting,
treatment,
forming
a
low
temperature
highlighted.
Likewise,
mechanical
properties
hardening
behaviors
metals,
aluminum
alloys
stainless
steels
at
temperatures,
discussed.
Macroscopic
microscopic
mechanisms
above
deformed
ultra-low
temperatures
also
revealed.
Finally,
methods
Cryogenic
products
potential
demonstrated.
Язык: Английский