Department of Biosystems Engineering, 75 Chancellors Circle, University of Manitoba, Winnipeg, Manitoba, Canada.
President's Office, 4401 University Drive West, University of Lethbridge, Lethbridge, Alberta, Canada.
Compr Rev Food Sci Food Saf. 2024 Jul;23(4):e13385. doi: 10.1111/1541-4337.13385.
Rising consumer awareness, coupled with advances in sensor technology, is propelling the food manufacturing industry to innovate and employ tools that ensure the production of safe, nutritious, and environmentally sustainable products. Amidst a plethora of nondestructive techniques available for evaluating the quality attributes of both raw and processed foods, the challenge lies in determining the most fitting solution for diverse products, given that each method possesses its unique strengths and limitations. This comprehensive review focuses on baked goods, wherein we delve into recently published literature on cutting-edge nondestructive methods to assess their feasibility for Industry 4.0 implementation. Emphasizing the need for quality control modalities that align with consumer expectations regarding sensory traits such as texture, flavor, appearance, and nutritional content, the review explores an array of advanced methodologies, including hyperspectral imaging, magnetic resonance imaging, terahertz, acoustics, ultrasound, X-ray systems, and infrared spectroscopy. By elucidating the principles, applications, and impacts of these techniques on the quality of baked goods, the review provides a thorough synthesis of the most current published studies and industry practices. It highlights how these methodologies enable defect detection, nutritional content prediction, texture evaluation, shelf-life forecasting, and real-time monitoring of baking processes. Additionally, the review addresses the inherent challenges these nondestructive techniques face, ranging from cost considerations to calibration, standardization, and the industry's overreliance on big data.
消费者意识的提高，加上传感器技术的进步，推动了食品制造业进行创新，并采用确保生产安全、营养和环境可持续产品的工具。在评估原材料和加工食品质量属性的众多非破坏性技术中，挑战在于确定最适合各种产品的解决方案，因为每种方法都有其独特的优势和局限性。本综述重点关注烘焙食品，深入研究了最近发表的关于先进非破坏性方法的文献，以评估它们在工业 4.0 实施中的可行性。鉴于消费者对质地、口感、外观和营养成分等感官特征的期望，强调需要与这些期望相匹配的质量控制模式，该综述探讨了一系列先进的方法，包括高光谱成像、磁共振成像、太赫兹、声学、超声波、X 射线系统和红外光谱。通过阐明这些技术在烘焙食品质量方面的原理、应用和影响，本综述全面综合了最新发表的研究和行业实践。它强调了这些方法如何能够实现缺陷检测、营养成分预测、质地评估、保质期预测以及烘焙过程的实时监测。此外，该综述还讨论了这些非破坏性技术面临的固有挑战，包括成本考虑、校准、标准化以及行业对大数据的过度依赖。
