Towards quality control of food using terahertz

B. S.-Y. Ung; B. M. Fischer; B. W.-H. Ng; D. Abbott

doi:10.1117/12.759825

27 December 2007 Towards quality control of food using terahertz

B. S.-Y. Ung, B. M. Fischer, B. W.-H. Ng, D. Abbott

Proceedings Volume 6799, BioMEMS and Nanotechnology III; 67991E (2007) https://doi.org/10.1117/12.759825
Event: SPIE Microelectronics, MEMS, and Nanotechnology, 2007, Canberra, ACT, Australia

Abstract

Terahertz radiation or T-rays, show promise in quality control of food products. As T-rays are inherently sensitive to water, they are very suitable for moisture detection. This proves to be a valuable asset in detecting the moisture content of dried food, a critical area for some products. As T-rays are transparent to plastics, food additives can also be probed through the packaging, providing checks against a manufacturer's claims, such as the presence of certain substances in foods.

Citation Download Citation

B. S.-Y. Ung, B. M. Fischer, B. W.-H. Ng, and D. Abbott "Towards quality control of food using terahertz", Proc. SPIE 6799, BioMEMS and Nanotechnology III, 67991E (27 December 2007); https://doi.org/10.1117/12.759825

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