TY - JOUR
T1 - Photoacoustic spectroscopy in the optical characterization of foodstuff
T2 - A review
AU - Hernández-Aguilar, Claudia
AU - Domínguez-Pacheco, Arturo
AU - Cruz-Orea, Alfredo
AU - Ivanov, Rumen
N1 - Publisher Copyright:
© 2019 Claudia Hernández-Aguilar et al.
PY - 2019
Y1 - 2019
N2 - In this review, the application of the photoacustic spectroscopy (PAS) is presented as an option to evaluate the quality of food. This technique is a type of spectroscopy based on photothermal phenomena, which allow spectroscopic studies. According to the literature review, it was found that its application is increasing in several countries. Spectroscopic studies carried out by employing PAS in the food industry include, among others, fruit, vegetables, condiments, grains, legumes, flours, "tortillas," milk, water, eggs, etc. Additionally, this technique has been used to evaluate adulterated, irradiated, and contaminated food and so on. The literature review has shown the applicability of PAS to one of the problems of the real world, i.e., food quality assessment. Therefore, PAS can contribute in the future with a wide potential for new applications in the food agroindustry.
AB - In this review, the application of the photoacustic spectroscopy (PAS) is presented as an option to evaluate the quality of food. This technique is a type of spectroscopy based on photothermal phenomena, which allow spectroscopic studies. According to the literature review, it was found that its application is increasing in several countries. Spectroscopic studies carried out by employing PAS in the food industry include, among others, fruit, vegetables, condiments, grains, legumes, flours, "tortillas," milk, water, eggs, etc. Additionally, this technique has been used to evaluate adulterated, irradiated, and contaminated food and so on. The literature review has shown the applicability of PAS to one of the problems of the real world, i.e., food quality assessment. Therefore, PAS can contribute in the future with a wide potential for new applications in the food agroindustry.
UR - http://www.scopus.com/inward/record.url?scp=85060784005&partnerID=8YFLogxK
U2 - 10.1155/2019/5920948
DO - 10.1155/2019/5920948
M3 - Artículo de revisión
SN - 2314-4920
VL - 2019
JO - Journal of Spectroscopy
JF - Journal of Spectroscopy
M1 - 5920948
ER -