Title :
Spectroscopy AS a “green” technique for food quality and safety applications
Author :
Mignani, A.G. ; Ciaccheri, L. ; Mencaglia, A.A. ; Ottevaere, Heidi ; Thienpont, Hugo
Author_Institution :
Ist. di Fis. Appl. "Nello Carrara", Sesto Fiorentino, Italy
Abstract :
A selection of spectroscopy-based, fiber optic and micro-optic devices is presented. They have been designed and tested for monitoring the quality and safety of common foodstuffs. The absorption, fluorescence, reflection and Raman spectra, considered as product fingerprints, allowed to detecting quality indicators such as nutraceutic ingredients or indications of the production region, to authenticating products and detecting frauds, as well as spotting out harmful elements.
Keywords :
Raman spectra; condition monitoring; fibre optic sensors; food safety; product quality; spectrometers; Raman spectra; absorption; fiber optic devices; fluorescence spectra; food harmful elements detection; food quality; food safety; foodstuff monitoring; fraud; microoptic devices; nutraceutic ingredients; product authentication; product fingerprints; quality indicators; reflection spectra; spectroscopy-based devices; Calibration; Chemistry; Fingerprint recognition; Optical fibers; Optical sensors; Safety; Spectroscopy;
Conference_Titel :
Microoptics Conference (MOC), 2013 18th
Conference_Location :
Tokyo
