Opportunities for Sensing in the Food Industry Malcolm Povey Procter Department of Food Science
100% Inspection zBacteria, virus, prions, toxins - MRI zForeign body detection Glass, metal, plastic, wood, stone, pips - X- ray and rf inductance zTexture - pressure drop zColour - Colour meter zAppearance - Optical imaging zFlavour - Electronic nose
Electromagnetic Modalities zElectrical resistance, capacitance, permittivity zColour, turbidity zMagnetic permeability zX-ray z -ray
Acoustic modalities zCompression and shear zGroup velocity zGroup attenuation zReflection coefficient zImpedance
UST and ERT
Spectroscopic techniques zFTIR - Fourier transform infra red zMRI - magnetic resonance imaging zRF and microwave permittivity zUltrasonic velocity and attenuation (Malvern Ultrasizer)
Dual mode spectroscopy zRF electrical excitation of ultrasound - Acoustosizer zInfrared excitation of ultrasound - Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS) zMRI excitation of ultrasound zLaser excitation of ultrasound