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- W2550871625 abstract "To help consumers enjoy healthy food, technology investigation for food freshness sensing are conducted. In this study meat is selected as the detection target based on a consumer survey. Near infrared spectroscopy, pH, CO 2 , TVOC, and auto fluorescence are investigated. The results showed that CO 2 and TVOC could be a used for meat freshness sensing in a closed space such as box. Near infrared spectroscopy and auto-fluorescence have the potential for meat freshness sensing. pH alone cannot be applied to predict meat freshness directly due to the large food sample varieties." @default.
- W2550871625 created "2016-11-30" @default.
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- W2550871625 date "2016-08-01" @default.
- W2550871625 modified "2023-09-25" @default.
- W2550871625 title "Investigation of food freshness sensing technology for consumer use" @default.
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- W2550871625 doi "https://doi.org/10.1109/piers.2016.7735094" @default.
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