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Proceedings Paper

Towards quality control of food using terahertz
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Paper 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.

Paper Details

Date Published: 27 December 2007
PDF: 4 pages
Proc. SPIE 6799, BioMEMS and Nanotechnology III, 67991E (27 December 2007); doi: 10.1117/12.759825
Show Author Affiliations
B. S.-Y. Ung, The Univ. of Adelaide (Australia)
B. M. Fischer, The Univ. of Adelaide (Australia)
B. W.-H. Ng, The Univ. of Adelaide (Australia)
D. Abbott, The Univ. of Adelaide (Australia)


Published in SPIE Proceedings Vol. 6799:
BioMEMS and Nanotechnology III
Dan V. Nicolau; Derek Abbott; Kourosh Kalantar-Zadeh; Tiziana Di Matteo; Sergey M. Bezrukov, Editor(s)

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