Terahertz Spectroscopy for Food Quality Assessment: A Comprehensive Review.

Area of Science:

• Food Science and Technology
• Analytical Chemistry
• Spectroscopy

Background:

• Terahertz spectroscopy (TS), a non-destructive testing (NDT) technique, bridges microwave and infrared characteristics.
• TS exhibits unique penetration, high sensitivity, and low photon energy, making it suitable for complex food matrices.
• The demand for rapid, non-destructive food analysis technologies is increasing.

Purpose of the Study:

• To systematically review the principles and applications of terahertz spectroscopy in food quality testing.
• To analyze the progress in using TS for detecting pesticide residues, additives, biotoxins, mold, adulteration, variety, and nutrient content.
• To envision the future integration of TS and artificial intelligence (AI) for food safety and nutritional research.

Main Methods:

• Review of terahertz spectroscopy principles and its application in food analysis.
• Integration of spectral data preprocessing, reconstruction algorithms, and machine learning (ML) model optimization.
• Analysis of advantages and challenges in enhancing detection accuracy and efficiency.

Main Results:

• Terahertz spectroscopy demonstrates significant potential for qualitative and quantitative analysis of food ingredients.
• Combined with chemometrics and ML, TS provides efficient solutions for various food testing parameters.
• Advancements in data processing and AI models are crucial for improving TS detection capabilities.

Conclusions:

• Terahertz spectroscopy is a promising technology for comprehensive food quality assessment.
• The synergy between TS and AI offers a future direction for robust food safety assurance and nutritional research.
• Further research is needed to overcome challenges and fully realize the potential of TS in the food industry.