Non-Destructive Quantitative Analysis of Azodicarbonamide Additives in Wheat Flour by High-Throughput Raman Imaging

Non-Destructive Quantitative Analysis of Azodicarbonamide Additives in Wheat Flour by High-Throughput Raman Imaging

Azodicarbonamide (ADA) additives are limited or prohibited from being added to wheat flour by various countries because they may produce carcinogenic semicarbazide in humid and hot conditions. This study aimed to realize the non-destructive detection of ADA additives in wheat flour using high-throug...

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Bibliographic Details
Main Authors: Xiaobin Wang, Chunjiang Zhao
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2021-10-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
azodicarbonamide
wheat flour
raman imaging
image classification
quantitative model
Online Access:http://journal.pan.olsztyn.pl/Non-Destructive-Quantitative-Analysis-of-Azodicarbonamide-Additives-in-Wheat-Flour,142879,0,2.html
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