Thumbnail
Access Restriction
Open

Author Ung, B. S. -Y. ♦ Fischer, B. M. ♦ Ng, B. W. -H. ♦ Abbott, D.
Source CiteSeerX
Content type Text
File Format PDF
Language English
Subject Domain (in DDC) Computer science, information & general works ♦ Data processing & computer science
Description Terahertz radiation or T-rays, show promise in quality control of food products. As T-rays are inherently sensitive to water, they are very suitable for moisture detection. This proves to be a valuable asset in detecting the moisture content of dried food, a critical area for some products. As T-rays are transparent to plastics, food additives can also be probed through the packaging, providing checks against a manufacturer’s claims, such as the presence of certain substances in foods.
Educational Role Student ♦ Teacher
Age Range above 22 year
Educational Use Research
Education Level UG and PG ♦ Career/Technical Study
Learning Resource Type Article
Publisher Date 2007-01-01
Publisher Institution Proc. of SPIE 6799