Sensors for non-destructive quality evaluation of food

Krishna Gopalakrishnan, Arun Sharma, Neela Emanuel, Pramod K. Prabhakar, Ritesh Kumar

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

3 Scopus citations

Abstract

Food safety and quality are of utmost importance for consumers, suppliers, and regulators. The methodologies for determining the food quality are majorly classified as destructive and non-destructive techniques. The destructive techniques used for determining the food quality are labor-intensive, time-consuming, cost-intensive, and biased, while non-destructive techniques are gaining popularity due to ease of operation, reliability, and real-time results. Non-destructive methods play an important role in food industries due to its inherent nature. Both external and internal quality can be determined by non-destructive methods and rapidly help in sorting the superior quality of food products. Currently, different non-destructive methods such as electromagnetic, optical, mechanical, and dynamic are gaining popularity due to ease of operation, reliability, and faster turnover. The major drawback of non-destructive methods is the high equipment cost and the use of various instruments to analyze various parameters. But even then, these methods help to ensure customer satisfaction of products as it helps in providing good quality products without rupturing it.

Original languageEnglish
Title of host publicationFood Chemistry
Subtitle of host publicationThe Role of Additives, Preservatives and Adulteration
Publisherwiley
Pages397-449
Number of pages53
ISBN (Electronic)9781119792130
ISBN (Print)9781119791614
DOIs
StatePublished - 16 Dec 2021
Externally publishedYes

Keywords

  • Analyze
  • Food
  • Non-destructive methods
  • Quality
  • Rapid
  • Safety
  • Sensors
  • Technology

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences

Fingerprint

Dive into the research topics of 'Sensors for non-destructive quality evaluation of food'. Together they form a unique fingerprint.

Cite this