Photoacoustic and photothermal methods as a tool to aid authenticity tests and quality assessment of foods

摘要

Results of several experiments aimed at testing authenticity and at inspecting quality of foodstuffs are presented. Adulteration of red paprika spice by red lead, the effect of thermal treatment on stability of ultraflltrated milk protein concentrate, thermal properties of carbohydrate gels, measurement of infrared absorption coefficients for hexanoic acid vapors and the nondestructive inspection of fruit firmness are the topics discussed.