scholarly journals Sensing Technology for Fish Freshness and Safety: A Review

Sensors ◽  
2021 ◽  
Vol 21 (4) ◽  
pp. 1373
Author(s):  
Leonardo Franceschelli ◽  
Annachiara Berardinelli ◽  
Sihem Dabbou ◽  
Luigi Ragni ◽  
Marco Tartagni
Keyword(s):  
Sample Preparation ◽  
Spectroscopic Methods ◽  
New Techniques ◽  
Non Invasive ◽  
Sensing Technology ◽  
Physical Attributes ◽  
On Line ◽  
Line Process ◽  
Non Destructive ◽  
No Sample Preparation

Standard analytical methods for fish freshness assessment are based on the measurement of chemical and physical attributes related to fish appearance, color, meat elasticity or texture, odor, and taste. These methods have plenty of disadvantages, such as being destructive, expensive, and time consuming. All these techniques require highly skilled operators. In the last decade, rapid advances in the development of novel techniques for evaluating food quality attributes have led to the development of non-invasive and non-destructive instrumental techniques, such as biosensors, e-sensors, and spectroscopic methods. The available scientific reports demonstrate that all these new techniques provide a great deal of information with only one test, making them suitable for on-line and/or at-line process control. Moreover, these techniques often require little or no sample preparation and allow sample destruction to be avoided.

scholarly journals The Application of NMR Spectroscopy and Chemometrics in Authentication of Spices

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 382
Author(s):  
Barbara Pacholczyk-Sienicka ◽  
Grzegorz Ciepielowski ◽  
Łukasz Albrecht
Keyword(s):  
Quality Assurance ◽  
Nmr Spectroscopy ◽  
Sample Preparation ◽  
Bioactive Compounds ◽  
Analytical Methods ◽  
Structural Information ◽  
Chemometric Analysis ◽  
Spectroscopic Methods ◽  
Regular Consumption ◽  
No Sample Preparation

Spices and herbs are among the most commonly adulterated food types. This is because spices are widely used to process food. Spices not only enhance the flavor and taste of food, but they are also sources of numerous bioactive compounds that are significantly beneficial for health. The healing effects of spices are connected with their antimicrobial, anti-inflammatory and carminative properties. However, regular consumption of adulterated spices may cause fatal damage to our system because adulterants in most cases are unhealthy. For that reason, the appropriate analytical methods are necessary for quality assurance and to ensure the authenticity of spices. Spectroscopic methods are gaining interest as they are fast, require little or no sample preparation, and provide rich structural information. This review provides an overview of the application of NMR spectroscopy combined with chemometric analysis to determine the quality and adulteration of spices.

Heavy-Wire Bond Manipulation with Laser to Increase Reliability and as Enabler for Thermography based On-line Process Control

2014 ◽  
Vol 2014 (1) ◽  
pp. 000361-000366 ◽  
Author(s):  
Andreas Middendorf ◽  
Klaus Dieter Lang
Keyword(s):  
Research Work ◽  
Depth Of Cut ◽  
Failure Behavior ◽  
Manufacturing Method ◽  
Wire Bonds ◽  
On Line ◽  
Line Process ◽  
Black Coloring ◽  
Non Destructive ◽  
Bonding Surface

Investigations regarding the failure behavior of heavy wire bonds show a significant decrease of cycles in strength with increasing wire diameter. The article explains the reasons theoretically. Based on the theory, possibilities to increase reliability are discussed. The innovation about this is the shaping of a chute on the bonding surface. This has to happen in a way that the current ampacity is not reduced. A laser will therefore cut across the bonding surface crosswise to the course of the wire. Previously the particular depth of cut is determined by simulation. The simulations prove the theoretically predicted enhancement of the reliability true. In addition, the method can be used as "non-destructive" in-situ measurement for quality assurance, since the crack growth can be derived from the thermography directly in the notches. The notches work as a magnifier for the thermography camera and eliminate the black coloring as a precondition in typical thermography. The research work is carried out within the project RoBE partially which is funded by BmBF; the manufacturing method and the geometric shapes have been patented.

scholarly journals Non-Destructive Spectroscopic and Imaging Techniques for the Detection of Processed Meat Fraud

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 448
Author(s):  
Kiah Edwards ◽  
Marena Manley ◽  
Louwrens C. Hoffman ◽  
Paul J. Williams
Keyword(s):  
Analytical Methods ◽  
High Reliability ◽  
Imaging Techniques ◽  
Processed Meat ◽  
Meat Industry ◽  
Non Invasive ◽  
On Line ◽  
Low Levels ◽  
Near Future ◽  
Non Destructive

In recent years, meat authenticity awareness has increased and, in the fight to combat meat fraud, various analytical methods have been proposed and subsequently evaluated. Although these methods have shown the potential to detect low levels of adulteration with high reliability, they are destructive, time-consuming, labour-intensive, and expensive. Therefore, rendering them inappropriate for rapid analysis and early detection, particularly under the fast-paced production and processing environment of the meat industry. However, modern analytical methods could improve this process as the food industry moves towards methods that are non-destructive, non-invasive, simple, and on-line. This review investigates the feasibility of different non-destructive techniques used for processed meat authentication which could provide the meat industry with reliable and accurate real-time monitoring, in the near future.

scholarly journals 14C AMS at Suerc: Improving QA Data with the 5MV Tandem and 250KV SSAMS

Radiocarbon ◽  
2010 ◽  
Vol 52 (2) ◽  
pp. 263-271 ◽  
Author(s):  
P Naysmith ◽  
G T Cook ◽  
S P H T Freeman ◽  
E M Scott ◽  
R Anderson ◽  
...  
Keyword(s):  
Quality Assurance ◽  
Sample Preparation ◽  
Mass Spectrometer ◽  
Random Access ◽  
Capacity Measurement ◽  
Tandem Accelerator ◽  
Standard Data ◽  
Accelerator Mass Spectrometer ◽  
On Line ◽  
Automated Data Acquisition

In 2003, a National Electrostatics Corporation (NEC) 5MV tandem accelerator mass spectrometer was installed at SUERC, providing the radiocarbon laboratory with 14C measurements to 4–5‰ repeatability. In 2007, a 250kV single-stage accelerator mass spectrometer (SSAMS) was added to provide additional 14C capability and is now the preferred system for 14C analysis. Changes to the technology and to our operations are evident in our copious quality assurance data: typically, we now use the 134-position MC-SNICS source, which is filled to capacity. Measurement of standards shows that spectrometer running without the complication of on-line δ13C evaluation is a good operational compromise. Currently, 3‰ 14C/13C measurements are routinely achieved for samples up to nearly 3 half-lives old by consistent sample preparation and an automated data acquisition algorithm with sample random access for measurement repeats. Background and known-age standard data are presented for the period 2003–2008 for the 5MV system and 2007–2008 for the SSAMS, to demonstrate the improvements in data quality.

scholarly journals Non-Invasive Testing of Physical Systems Using Topological Sensitivity

2021 ◽  
Vol 11 (3) ◽  
pp. 1341
Author(s):  
María Higuera ◽  
José M. Perales ◽  
María-Luisa Rapún ◽  
José M. Vega
Keyword(s):  
Lamb Waves ◽  
General Purpose ◽  
Mathematical Tool ◽  
Non Destructive Testing ◽  
Destructive Testing ◽  
Topological Sensitivity ◽  
Physical Systems ◽  
Non Invasive ◽  
Active Infrared Thermography ◽  
Non Destructive

A review of available results on non-destructive testing of physical systems, using the concept of topological sensitivity, is presented. This mathematical tool estimates the sensitivity of a set of measurements in some given sensors, distributed along the system, to defects/flaws that produce a degradation of the system. Such degradation manifests itself on the properties of the system. The good performance of this general purpose post-processing method is reviewed and illustrated in some applications involving non-destructive testing. These applications include structural health monitoring, considering both elastodynamic ultrasonic guided Lamb waves and active infrared thermography. Related methods can also be used in other fields, such as diagnosis/prognosis of engineering devices, which is also considered.

scholarly journals Prevalence and Photobiology of Photosynthetic Dinoflagellate Endosymbionts in the Nudibranch Berghia stephanieae

Animals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2200
Author(s):  
Ruben X. G. Silva ◽  
Paulo Cartaxana ◽  
Ricardo Calado
Keyword(s):  
Food Deprivation ◽  
Photosynthetic Efficiency ◽  
Rapid Decrease ◽  
Complete Loss ◽  
Symbiotic Association ◽  
Non Invasive ◽  
Sea Slugs ◽  
Non Destructive ◽  
Over Time

Berghia stephanieae is a stenophagous sea slug that preys upon glass anemones, such as Exaiptasia diaphana. Glass anemones host photosynthetic dinoflagellate endosymbionts that sea slugs ingest when consuming E. diaphana. However, the prevalence of these photosynthetic dinoflagellate endosymbionts in sea slugs appears to be short-lived, particularly if B.stephanieae is deprived of prey that host these microalgae (e.g., during bleaching events impacting glass anemones). In the present study, we investigated this scenario, along with food deprivation, and validated the use of a non-invasive and non-destructive approach employing chlorophyll fluorescence as a proxy to monitor the persistence of the association between sea slugs and endosymbiotic photosynthetic dinoflagellates acquired through the consumption of glass anemones. Berghia stephanieae deprived of a trophic source hosting photosynthetic dinoflagellate endosymbionts (e.g., through food deprivation or by feeding on bleached E. diaphana) showed a rapid decrease in minimum fluorescence (Fo) and photosynthetic efficiency (Fv/Fm) when compared to sea slugs fed with symbiotic anemones. A complete loss of endosymbionts was observed within 8 days, confirming that no true symbiotic association was established. The present work opens a new window of opportunity to rapidly monitor in vivo and over time the prevalence of associations between sea slugs and photosynthetic dinoflagellate endosymbionts, particularly during bleaching events that prevent sea slugs from incorporating new microalgae through trophic interactions.

scholarly journals The grades and freshness assessment of eggs based on density detection using machine vision and weighing sensor

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Supakorn Harnsoongnoen ◽  
Nuananong Jaroensuk
Keyword(s):  
Machine Vision ◽  
Vision System ◽  
Low Cost ◽  
Measuring System ◽  
Coefficient Of Determination ◽  
Water Displacement ◽  
Non Invasive ◽  
Future Potential ◽  
Non Destructive ◽  
Egg Freshness

AbstractThe water displacement and flotation are two of the most accurate and rapid methods for grading and assessing freshness of agricultural products based on density determination. However, these techniques are still not suitable for use in agricultural inspections of products such as eggs that absorb water which can be considered intrusive or destructive and can affect the result of measurements. Here we present a novel proposal for a method of non-destructive, non-invasive, low cost, simple and real—time monitoring of the grading and freshness assessment of eggs based on density detection using machine vision and a weighing sensor. This is the first proposal that divides egg freshness into intervals through density measurements. The machine vision system was developed for the measurement of external physical characteristics (length and breadth) of eggs for evaluating their volume. The weighing system was developed for the measurement of the weight of the egg. Egg weight and volume were used to calculate density for grading and egg freshness assessment. The proposed system could measure the weight, volume and density with an accuracy of 99.88%, 98.26% and 99.02%, respectively. The results showed that the weight and freshness of eggs stored at room temperature decreased with storage time. The relationship between density and percentage of freshness was linear for the all sizes of eggs, the coefficient of determination (R2) of 0.9982, 0.9999, 0.9996, 0.9996 and 0.9994 for classified egg size classified 0, 1, 2, 3 and 4, respectively. This study shows that egg freshness can be determined through density without using water to test for water displacement or egg flotation which has future potential as a measuring system important for the poultry industry.

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