Terahertz techniques for better hazelnut quality
Keywords:Terahertz, imaging, transmissions, YIG, hazelnut
In recent years, technological innovation has acquired a fundamental role in the agri-food sector and in particular in food quality control. The development of technology allowed to improve the quality of the food before it is placed on the market. Recently, non-invasive techniques such as those operating in the THz spectral band were applied to the field of food quality control.
In the laboratories of the ENEA centre in Frascati, close to Rome-Italy, has been developed a THz imaging system operating in reflection mode and an experimental setup able to measure both reflection and transmission of the samples in the frequency range between 18-40 GHz. With these two setups will distinguish rotten and healthy hazelnuts acquiring in real time both images of the fruit inside the shell by using the imaging system and the transmission data exploiting the 18-40 GHz system.
Copyright (c) 2023 Manuel Greco, Fabio Leccese, Emilio Giovenale, Andrea Doria
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).