Improving product quality and food safety using light technology - - PowerPoint PPT Presentation

▶
improving product quality and
SMART_READER_LITE
LIVE PREVIEW

Improving product quality and food safety using light technology - - PowerPoint PPT Presentation

Mar 01, 2023 215 likes •371 views

Improving product quality and food safety using light technology Dr. Ir. Lien Smeesters December 14 th 2017 Photonics for food industry Study of light and light-based technologies Optical spectroscopy 2 Photonics in food safety applications

slide-1
SLIDE 1

Improving product quality and food safety using light technology

  • Dr. Ir. Lien Smeesters

December 14th 2017

slide-2
SLIDE 2

Photonics for food industry

2

Study of light and light-based technologies Optical spectroscopy

slide-3
SLIDE 3

3

Photonics in food safety applications

Detection of foreign

  • bjects

Evaluation of product quality

Detection of carcinogens

Authenticity tests – food fraud detection

slide-4
SLIDE 4

From non-destructive spectroscopic sensing to industrial implementation

4

Fundamental spectroscopic study Integration in prototype Industrial implementation Absorption spectroscopy One– and two– photon induced fluorescence Internal scattering

slide-5
SLIDE 5

From non-destructive spectroscopic sensing to industrial implementation

5

Fundamental spectroscopic study Integration in prototype Industrial implementation

microfluidic lab-on-a-chip

slide-6
SLIDE 6

Outline: use of optical spectroscopy to improve food quality and food safety

6

  • Identification of Belgian beers
  • Inspection of sealing of food packages
  • Strawberry ripeness determination
  • Prediction of acrylamide formation during frying
  • Detection of mycotoxins in food products
slide-7
SLIDE 7

Identification of Belgian beers using diffuse light absorption spectroscopy

  • Most widely consumed alcoholic beverage
  • Differentiate between different beer varieties

Mignani, A.G., et. al., "Optical measurements and pattern-recognition techniques for identifying the characteristics of beer and distinguishing Belgian beers”, Sensor and Actuators B 179, 140-149 (2013).

7

slide-8
SLIDE 8

Inspection of sealing of food packages using absorption spectroscopy

8

 Sealing inspection  Eg. detection of cheese residues in sealing  Use UV-VIS-NIR absorption spectroscopy

slide-9
SLIDE 9

Strawberry ripeness determination for automated picking

9

 Categorization of strawberries using spectroscopy

class1  class 5

slide-10
SLIDE 10

Optical spectroscopy to improve food safety: prediction of acrylamide formation during frying

Starch Reducing sugars Water Asparagine

T T

French fries guideline* Acrylamide 600 ppb

slide-11
SLIDE 11

Optical spectroscopy to improve food safety: prediction of acrylamide formation during frying

Smeesters et al., patent EP16157211.0

11

Fresh potato Fridge-stored potato (4°C) 200 – 240 ppb Acrylamide 600 – 2000 ppb Acrylamide EU-guideline: 600 ppb

Smeesters, L., et. al., “Internal scattering as an optical screening method to identify peeled potatoes giving rise to an excess of acrylamide”, Journal of Food Engineering (195), 225-261 (2017).

slide-12
SLIDE 12

Optical spectroscopy to improve food safety: mycotoxin detection using fluorescence spectroscopy

12

Mycotoxins legal limit Aflatoxins (AFLA) 4 - 15 ppb Ochratoxin A (OCHRA A) 5 ppb Zearalenone (ZEA) 100 - 350 ppb Deoxynivalenol (DON) 1250 - 1750 ppb Fumonisins (FUM) 4000 ppb

slide-13
SLIDE 13

General conclusion

Optical spectroscopy

Non-destructive method Accurate in-line detection Individual solid food products Global legislations Industrial POC demonstrator

Successful application of spectroscopic methodologies for food industry

  • Food quality
  • Food fraud
  • Food safety

✓ ✓ ✓

13

✓ ✓

slide-14
SLIDE 14

General conclusion

 Contribution to an increased food safety of millions of families.

14