Terahertz spectroscopy for food diagnostic application

Due to the various food scandals and food mishandling in the past, there is an increasing demand for food safety. While there are many methods which can analyse the freshness of food, many are either too time consuming, costly or complicated. Coupled with the rise in demand for seafood in the recent...

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Main Author: Toh, Jia Min
Other Authors: Rusli
Format: Final Year Project
Language:English
Published: 2018
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Online Access:http://hdl.handle.net/10356/75385
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Institution: Nanyang Technological University
Language: English
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spelling sg-ntu-dr.10356-753852023-07-07T17:39:55Z Terahertz spectroscopy for food diagnostic application Toh, Jia Min Rusli School of Electrical and Electronic Engineering A*STAR Institute of Materials Research and Engineering Ke Lin DRNTU::Engineering::Electrical and electronic engineering Due to the various food scandals and food mishandling in the past, there is an increasing demand for food safety. While there are many methods which can analyse the freshness of food, many are either too time consuming, costly or complicated. Coupled with the rise in demand for seafood in the recent years, there is an increasing need to come up with a more efficient, cost effective and accurate way to determine freshness of the food, particularly seafood. Terahertz technology is a viable option. With the advancement in Terahertz Technology, this technology has proven its usefulness in many applications such as identifying homogeneous and optically flat sample such as drugs in a fast and cost-effective manner. However, little studies were done to study meat, a complicated and non- homogeneous biological organism. Therefore, Terahertz Time Domain spectroscopy was used to study the freshness of salmon and three other fishes in both transmission and reflection mode in this project. The time domain result was then Fast Fourier Transformed and further analysed in Origin Lab to obtain the frequency dependent and material dependent parameters to determine the quality of the fish. Even though the results from reflection mode may not be as accurate as that of transmission mode, the freshness of a fish can be determined from the results obtained from both transmission and reflection mode. This project indicates the potential use of Terahertz technology as a fast and economical means to determine the freshness of the food. Bachelor of Engineering 2018-05-31T03:02:00Z 2018-05-31T03:02:00Z 2018 Final Year Project (FYP) http://hdl.handle.net/10356/75385 en Nanyang Technological University 96 p. application/pdf
institution Nanyang Technological University
building NTU Library
continent Asia
country Singapore
Singapore
content_provider NTU Library
collection DR-NTU
language English
topic DRNTU::Engineering::Electrical and electronic engineering
spellingShingle DRNTU::Engineering::Electrical and electronic engineering
Toh, Jia Min
Terahertz spectroscopy for food diagnostic application
description Due to the various food scandals and food mishandling in the past, there is an increasing demand for food safety. While there are many methods which can analyse the freshness of food, many are either too time consuming, costly or complicated. Coupled with the rise in demand for seafood in the recent years, there is an increasing need to come up with a more efficient, cost effective and accurate way to determine freshness of the food, particularly seafood. Terahertz technology is a viable option. With the advancement in Terahertz Technology, this technology has proven its usefulness in many applications such as identifying homogeneous and optically flat sample such as drugs in a fast and cost-effective manner. However, little studies were done to study meat, a complicated and non- homogeneous biological organism. Therefore, Terahertz Time Domain spectroscopy was used to study the freshness of salmon and three other fishes in both transmission and reflection mode in this project. The time domain result was then Fast Fourier Transformed and further analysed in Origin Lab to obtain the frequency dependent and material dependent parameters to determine the quality of the fish. Even though the results from reflection mode may not be as accurate as that of transmission mode, the freshness of a fish can be determined from the results obtained from both transmission and reflection mode. This project indicates the potential use of Terahertz technology as a fast and economical means to determine the freshness of the food.
author2 Rusli
author_facet Rusli
Toh, Jia Min
format Final Year Project
author Toh, Jia Min
author_sort Toh, Jia Min
title Terahertz spectroscopy for food diagnostic application
title_short Terahertz spectroscopy for food diagnostic application
title_full Terahertz spectroscopy for food diagnostic application
title_fullStr Terahertz spectroscopy for food diagnostic application
title_full_unstemmed Terahertz spectroscopy for food diagnostic application
title_sort terahertz spectroscopy for food diagnostic application
publishDate 2018
url http://hdl.handle.net/10356/75385
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