Nondestructive Quality Evaluation Techniques

Abstract Food quality and safety are directly related to human nutrition and health. The need for accurate, quick, and objective determination of various quality affecting factors, such as external factors (appearance—size, shape, color, or gloss and texture) and internal factors (physical, chemical, and biological), is expected to rise with the increase in demand for healthy foods. Food quality can be assessed, evaluated, and controlled using destructive and nondestructive methods. Generally, the food sample is lost after evaluation by the destructive methods. Using nondestructive quality evaluation techniques, food samples can be analyzed without affecting the food system. These instrumental methods are categorized under the objective measuring techniques. In recent years, these nondestructive quality evaluation methods have become a powerful tool, particularly due to the recent developments in computer hardware systems. This article presents the fundamentals of nondestructive quality evaluation techniques and highlights the different methods of nondestructive quality evaluation techniques, namely X-rays, hyperspectral imaging, and near-infrared imaging.

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