Advanced Food Processing Technology Based on Optical Sensing Information

Abstract

This study aimed to apply the multiband optical sensing information to comprehensive quality evaluation of foods and agricultural products and to operations in food processing by focusing on the characteristics that could grasp the multifaced nature of molecules. The topics of the applications to the fundamental aspects relating to the measurements of food and biological information, comprehensive quality evaluation of foods and agricultural products, and the novel food process operations using the electromagnetic radiation were described. A multiband optical sensing method for associating micro-bioinformation such as gene expression and changes in metabolites with macro-bioinformation such as appearance formed through metabolism could be developed based on the experimental and analytical results. Additionally, it was considered that the developed sensing methods could be extremely effective for advanced food processing methods using the scientific and objective information. Furthermore, it was presented the important and quantitative information for the design of the use of electromagnetic waves in drying and pasteurization operations. Consequently, this study could contribute the development of advanced food system based on the optical sensing information.