new food sensing technologies in food

NEW SENSOR TECHNOLOGIES (QbD) FOR QUALITY FOODSingham Pragati*, Kumar Ravish*, Thangalakshmi S.**

*M.Tech Food Process Engineering and Management, Department of Food Engineering, National Institute of Food technology Entrepreneurship and Management, Kundli, Haryana

*pragati.niftem@gmail.com , **thangalakshmi_s@rediffmail.com

Online MRI

NIR (NEAR INFRARED SPECTROSCOPY)

It is a rapid non-destructive online spectroscopic monitoring necessary to measure real-time NIR spectra and predict Iodine Value as a functionof penetration depth

Application: grading of carcass quality and prediction of fat.

NIR (NEAR INFRARED SPECTROSCOPY)

It is a rapid non-destructive online spectroscopic monitoring necessary to measure real-time NIR spectra and predict Iodine Value as a functionof penetration depth

Application: grading of carcass quality and prediction of fat.

CONCLUSION

• Improvements in process-ability and uniform product quality

Real-time analysis i.e focus on productivity and need for speed

A large improvement compared to the relatively expensive, labor-intensive and/or imprecise methods

REFERENCES

Skibsted, E., & Engelsen, S. B. (2010). Spectroscopy for process analytical technology (PAT). In J. C. Lindon, G. E. Tranter, & D. Koppenaal (Eds.), Encyclopedia of spectroscopy and Spectrometry (2nd ed.). (pp. 2651e2661) Oxford, UK: Elsevier.

Van den Berg, F., Christian B. Lyndgaard C.B., (2012) Klavs M. Sørensen and Engelsen S.B Process Analytical Technology in the food industry. Trends in Food Science & Technology xx 1-9.