Terahertz spectroscopy technology as an innovative technique for food: Current state-of-the-Art research advances

• Published in: Critical reviews in food science and nutrition Vol. 61; no. 15; pp. 2523 - 2543
• Main Authors: Feng, Chao-Hui, Otani, Chiko
• Format: Journal Article
• Language: English
• Published: Boca Raton Taylor & Francis 22.08.2021; Taylor & Francis Ltd
• Subjects: adulteration; Biosensors; chemometrics analysis; Food; Food processing; Food quality; Food safety; imaging; Medical materials; nondestructive; Pharmaceutical industry; Safety; Spectroscopy; Spectrum analysis; Technology; THz spectroscopy
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2020.1779649

With the dramatic development of source and detector components, terahertz (THz) spectroscopy technology has recently shown a renaissance in various fields such as medical, material, biosensing and pharmaceutical industry. As a rapid and noninvasive technology, it has been extensively exploited to evaluate food quality and ensure food safety. In this review, the principles and processes of THz spectroscopy are first discussed. The current state-of-the-art applications of THz and imaging technologies focused on foodstuffs are then discussed. The advantages and challenges are also covered. This review offers detailed information for recent efforts dedicated to THz for monitoring the quality and safety of various food commodities and the feasibility of its widespread application. THz technology, as an emerging and unique method, is potentially applied for detecting food processing and maintaining quality and safety.