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

fYear

2013

fDate

27-30 Oct. 2013

Firstpage

1

Lastpage

2

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;

fLanguage

English

Publisher

ieee

Conference_Titel

Microoptics Conference (MOC), 2013 18th

Conference_Location

Tokyo

Type

conf

Filename

6715164