Quality Control in Food Processing
Abstract
The maintenance of the quality and safety of food products is a question of concern for food manufacturers, retailers, and consumers. The quality of these products could be determined by several analytical methods such as physicochemical and rheological ones. Although these analyses are promising techniques, they are time-consuming and need a lot of pollutant reagents. To reply to this request, the development of rapid spectroscopic methods (e.g., fluorescence and infrared) is of great importance. They are sensitive, nondestructive, rapid, environmentally friendly, etc., which makes them suitable for on-line or at-line process quality control. In addition, these techniques require limited sample preparation.