Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Application of terahertz spectroscopy/imaging technology for food quality and safety management

식품의 품질 및 안전 관리를 위한 테라헤르츠 분광/영상 기술의 응용

  • Lee, Sang Yoo (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) ;
  • Woo, So Young (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University) ;
  • Chun, Hyang Sook (Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University)
  • 이상유 (중앙대학교 식품공학부 BK21 Plus 식품안전 전문인력 양성사업팀) ;
  • 우소영 (중앙대학교 식품공학부 BK21 Plus 식품안전 전문인력 양성사업팀) ;
  • 전향숙 (중앙대학교 식품공학부 BK21 Plus 식품안전 전문인력 양성사업팀)
  • Received : 2018.03.09
  • Accepted : 2018.03.20
  • Published : 2018.03.31
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Abstract

Terahertz (THz) represents the portion of the electromagnetic radiation between the microwave and the infrared region and is within the frequency range of 0.1-10 THz. The ability of THz waves to pass through a wide variety of packaging materials, combined with their ability to characterize the molecular structure of many substances makes it an attractive tool for the application of food quality and safety management. This review provides current information on application of THz spectroscopy/imaging technology for food quality and safety management. The THz spectroscopy/imaging technology has been shown to be useful for detecting foreign bodies, vitamin/moisture, pesticides, antibiotics, melamine etc. However, major barriers to the adoption of THz spectroscopy/imaging for food quality and safety management include THz signal loss in heterogeneous food matrices, high costs of sources and detectors, and absence of a library for the wide group of food compounds. Further research is needed to overcome these barriers.

Keywords

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