WATER AND FOOD QUALITY
DOI:
https://doi.org/10.7251/COM1201031GAbstract
Despite recent advances in food product development (e.g. nutraceuticals and functional foods) our understanding of the role of water in foods is still in its infancy. Monitoring of food quality via optical methods such as near infrared (NIR) and terahertz spectroscopy is made possible due to the interaction of electromagnetic energy and the water matrix. Aquaphotomics provides a framework for understanding the role of water in food systems and processes. This paper highlights the importance of water in food quality and presents a number of case studies that demonstrate the potential of NIR hyperspectral imaging for monitoring food quality through observation of water absorbance bands.
References
[1] T. M. Hardman, Water and food quality, Elsevier Applied Science (1989).
[2] T.P. Labuza, The effect of water activity on reaction kinetics of food deterioration, Food Technology 34 (1980) 36–41.
[3] A. A. Gowen , N. Abu-Ghannam, J. Frias, J. Oliveira, Modeling dehydration and rehydration of cooked soybeans subjected to combined microwave-hot-air drying, Innovative Food Science and Emerging Technologies, 9 (2008) 129-137.
[4] R. Tsenkova, Introduction Aquaphotomics: dynamic spectroscopy of aqueous and biological systems describes peculiarities of water, Journal of Near Infrared Spectroscopy, 17 (2009) 303-313
[5] A.A. Gowen, R. Tsenkova, C. O’Donnell, C. Esquerre, G. Downey, Use of near-infrared hyperspectral imaging to identify water matrix co-ordinates in mushrooms subjected to mechanical vibration, Journal of Near Infrared Spectroscopy, 17 (2009) 363-371.
[6] A.A. Gowen, C. O'Donnell, P. Cullen, G. Downey, J. Frias, Hyperspectral imaging: an emerging process analytical tool for food quality and safety control, Trends in Food Science and Technology, 18 (2007) 590-598.
[7] R. Tsenkova, H. Meilina, S. Kuroki, D.H. Burns, Near infrared spectroscopy using short wavelengths and leave-one- cow-out cross-validation for quantification of somatic cells in milk, Journal of Near Infrared Spectroscopy, 17 (2009) 345–351.
[8] A.A. Gowen, C. O’Sullivan, C. O’Donnell, Terahertz time domain spectroscopy and imaging: emerging techniques for food process monitoring and quality control, Trends in Food Science and Technology (2012) In Press.
[9] A.A. Gowen, F. Marini, C. Esquerre, C. O’Donnell, G. Downey, J. Burger. Time series hyperspectral chemical imaging data: challenges, solutions and applications. Analytica Chimica Acta 705 (2011) 272-82.
[10] J. Burger, A.A. Gowen, Data handling in Hyperspectral Image Analysis, Chemometrics and Intelligent Laboratory Systems. 108 (2011), 13-22.
[11] A. A. Gowen, N. Abu-Ghannam, J. Frias, J. Oliveira, Characteristics of cooked chickpeas and soybeans during combined microwave-convective hot air drying, Journal of Food Processing and Preservation, 31 (2007) 433-453.
[12] A.A. Gowen, N. Abu-Ghannam, J. Frias, J. Oliveira, Modelling the water absorption process in chickpeas (Cicer arietinum L.) - the effect of blanching pretreatment on water intake and texture kinetics, Journal of Food Engineering, 78 (2007) 810-819.
[2] T.P. Labuza, The effect of water activity on reaction kinetics of food deterioration, Food Technology 34 (1980) 36–41.
[3] A. A. Gowen , N. Abu-Ghannam, J. Frias, J. Oliveira, Modeling dehydration and rehydration of cooked soybeans subjected to combined microwave-hot-air drying, Innovative Food Science and Emerging Technologies, 9 (2008) 129-137.
[4] R. Tsenkova, Introduction Aquaphotomics: dynamic spectroscopy of aqueous and biological systems describes peculiarities of water, Journal of Near Infrared Spectroscopy, 17 (2009) 303-313
[5] A.A. Gowen, R. Tsenkova, C. O’Donnell, C. Esquerre, G. Downey, Use of near-infrared hyperspectral imaging to identify water matrix co-ordinates in mushrooms subjected to mechanical vibration, Journal of Near Infrared Spectroscopy, 17 (2009) 363-371.
[6] A.A. Gowen, C. O'Donnell, P. Cullen, G. Downey, J. Frias, Hyperspectral imaging: an emerging process analytical tool for food quality and safety control, Trends in Food Science and Technology, 18 (2007) 590-598.
[7] R. Tsenkova, H. Meilina, S. Kuroki, D.H. Burns, Near infrared spectroscopy using short wavelengths and leave-one- cow-out cross-validation for quantification of somatic cells in milk, Journal of Near Infrared Spectroscopy, 17 (2009) 345–351.
[8] A.A. Gowen, C. O’Sullivan, C. O’Donnell, Terahertz time domain spectroscopy and imaging: emerging techniques for food process monitoring and quality control, Trends in Food Science and Technology (2012) In Press.
[9] A.A. Gowen, F. Marini, C. Esquerre, C. O’Donnell, G. Downey, J. Burger. Time series hyperspectral chemical imaging data: challenges, solutions and applications. Analytica Chimica Acta 705 (2011) 272-82.
[10] J. Burger, A.A. Gowen, Data handling in Hyperspectral Image Analysis, Chemometrics and Intelligent Laboratory Systems. 108 (2011), 13-22.
[11] A. A. Gowen, N. Abu-Ghannam, J. Frias, J. Oliveira, Characteristics of cooked chickpeas and soybeans during combined microwave-convective hot air drying, Journal of Food Processing and Preservation, 31 (2007) 433-453.
[12] A.A. Gowen, N. Abu-Ghannam, J. Frias, J. Oliveira, Modelling the water absorption process in chickpeas (Cicer arietinum L.) - the effect of blanching pretreatment on water intake and texture kinetics, Journal of Food Engineering, 78 (2007) 810-819.
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2012-10-19
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