Innovations in nondestructive assessment of baked products: Current trends and future prospects.

Olakanmi, Sunday J.; Bharathi, Vimala S. K.; Jayas, Digvir S.; Paliwal, Jitendra

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.

BAKED products; MAGNETIC resonance imaging; RAW foods; TERAHERTZ spectroscopy; INFRARED spectroscopy; QUALITY control; PROCESSED foods

Comprehensive Reviews in Food Science & Food Safety, 2024, Vol 23, Issue 4, p1

1541-4337

Academic Journal

10.1111/1541-4337.13385