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Testing Water Quality01:14

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When the quality of water for concrete preparation is uncertain, its impact on the setting time of cement and compressive strength of mortar is assessed by comparison with de-ionized or distilled water benchmarks. American Society for Testing and Materials (ASTM) C1602 requires the setting times to be within 90 minutes of the control, British Standard (BS) 3146:1980 allows a 30-minute variance in the initial setting, while British Standards European Norm (BS EN) 1008 specifies initial setting...
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Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges.

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  • 1Department of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

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Evaluating fish freshness is crucial for safety and reducing waste. Emerging non-destructive sensor and spectroscopic techniques offer rapid, cost-effective methods for assessing fish quality.

Keywords:
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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Biotechnology

Background:

  • Fish perishability due to microbial and enzymatic activity necessitates accurate freshness evaluation.
  • Conventional methods for assessing fish freshness are often destructive, time-consuming, and labor-intensive.
  • Ensuring consumer safety and minimizing raw material loss are key drivers for developing advanced freshness assessment techniques.

Purpose of the Study:

  • To review emerging non-destructive techniques for evaluating fish freshness.
  • To detail the principles and applications of novel approaches in fish quality assessment.
  • To highlight advancements and remaining challenges in sensor and spectroscopic methods for fish freshness detection.

Main Methods:

  • Review of intelligent packaging visual indicators.
  • Analysis of active sensor technologies for spoilage detection.
  • Exploration of nuclear magnetic resonance (NMR) spectroscopy.
  • Evaluation of optical spectroscopic techniques for non-destructive fish freshness assessment.

Main Results:

  • Emerging non-destructive techniques show significant potential for rapid and cost-effective fish freshness evaluation.
  • Intelligent packaging, active sensors, NMR, and optical spectroscopy offer promising alternatives to traditional methods.
  • These advanced methods can detect spoilage indicators without damaging the fish sample.
  • Recent technological developments have improved the detection capabilities for fish quality.

Conclusions:

  • Non-destructive techniques are advantageous for online and large-scale fish freshness monitoring.
  • Challenges remain in the widespread adoption, sensor optimization (selectivity and sensitivity), and algorithm development for spectroscopic methods.
  • Further research is needed to fully realize the potential of these emerging technologies in the fish industry.