SciELO - Scientific Electronic Library Online

 
vol.12 número4Estudios globales sobre el cadmio en relación con Theobroma cacao: Un análisis bibliométrico desde Scopus (1996 -2020)Biofertilizantes y bioestimulantes para uso agrícola y acuícola: Bioprocesos aplicados a subproductos orgánicos de la industria pesquera índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

  • Não possue artigos citadosCitado por SciELO

Links relacionados

  • Não possue artigos similaresSimilares em SciELO

Compartilhar


Scientia Agropecuaria

versão impressa ISSN 2077-9917

Resumo

ARTEAGA, Hubert; LEON-ROQUE, Noemí  e  OBLITAS, Jimy. The frequency range in THz spectroscopy and its relationship to the water content in food: A first approach. Scientia Agropecuaria [online]. 2021, vol.12, n.4, pp.625-634. ISSN 2077-9917.  http://dx.doi.org/10.17268/sci.agropecu.2021.066.

The objective of this review is to report on the progress made so far in the development of THz spectroscopy technology with application in the food industry, as well as, to evaluate the range of frequencies used by this technology in relation to the water content of food, to find patterns in which the physicochemical characterization of food samples is most effective. From the literature reviewed, it has been found that THz spectroscopy is still in constant development, both in the physical part of the equipment and in the data processing techniques. Despite these advances, the frequency ranges in which the identification of compounds are influenced by the interference of the water composition of food have not been clearly identified, even molecular behavior of water in the frequency ranges corresponding to the spectral band of THz is still little known. When performing a meta-analysis of the data specifying the frequency ranges in relation to the water content of food samples, reported in the literature, two intervals have been identified, where the action of THz waves have a better response in terms of the quantification of water, as well as of other compounds, which are mainly evidenced in lower water content, explained by the mechanisms of water relaxation in response to the interaction of THz waves. This result suggests that the influence of water content on the quantification of compounds should be considered, as it may be under or overestimated.

Palavras-chave : rapid relaxation; high frequency; terahertz spectroscopy; frequency range; food water content.

        · texto em Inglês     · Inglês ( pdf )