4.2 Review

Photoacoustic Spectroscopy in the Optical Characterization of Foodstuff: A Review

Journal

JOURNAL OF SPECTROSCOPY
Volume 2019, Issue -, Pages -

Publisher

HINDAWI LTD
DOI: 10.1155/2019/5920948

Keywords

-

Funding

  1. National Polytechnic Institute through the project SIP
  2. National Polytechnic Institute through the project EDI
  3. National Polytechnic Institute through the project COFFA
  4. Instituto Politecnico Nacional [SIP 20181534, SIP 20181645]

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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.

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