15 Applications: Food Science
355
This is now possible due to technological advancement which led to the development
of not only portable, but low-cost small handheld instruments [63].
15.12 Beer
Process control, with processing information continuously provided, is important
during beer production, in addition to using good-quality raw materials. The main
application in this field has been the development of models to select the best barley
varieties to produce high-quality malt for beer production [6]. Investigations included
genotype classification, mycotoxin detection and quantitative analysis of intact and
ground grain for moisture, protein and β-glucan. In addition, intermediate products
such as wort, extract and free amino nitrogen (FAN) were also investigated, while on
the completed product real extract and ethanol were determined. Process analytical
technology (PAT) is rapidly developing and becoming synonymous with product
process optimisation strategies [7].
15.13 Aquaphotomics
Water plays a complex role in food systems and despite being studied extensively
over many years, it is still not well understood. The term, aquaphotomics, has been
introduced by Tshenkova [64] to describe the concept of approaching water as a
multi-elemental system. Visible–NIR spectroscopy, being a powerful tool and source
of spectral information, facilitated the establishment of this term. Aquaphotomics
uses the information from water absorbance bands and patterns to provide knowledge of water structures and interactions between water and other components in,
for example, a food system. The aim of aquaphotomics is thus to build up knowledge
of and understand water absorbance bands over the entire electromagnetic spectrum in relation to functions of different biological systems. Bazar et al. [65] used
aquaphotomics-based analysis to study honey adulteration. A difference in the water
molecular structure of the honey and the added high fructose corn syrup (HFCS)
was shown, with the honey samples containing a larger amount of highly organised
water. Water matrix coordinates were assigned to the characteristic water bands of
the honey with different levels of HFCS mixed into them. The variation of these
coordinates describes the water spectral patterns of the different samples and can be
visualised in aquagrams.
355
This is now possible due to technological advancement which led to the development
of not only portable, but low-cost small handheld instruments [63].
15.12 Beer
Process control, with processing information continuously provided, is important
during beer production, in addition to using good-quality raw materials. The main
application in this field has been the development of models to select the best barley
varieties to produce high-quality malt for beer production [6]. Investigations included
genotype classification, mycotoxin detection and quantitative analysis of intact and
ground grain for moisture, protein and β-glucan. In addition, intermediate products
such as wort, extract and free amino nitrogen (FAN) were also investigated, while on
the completed product real extract and ethanol were determined. Process analytical
technology (PAT) is rapidly developing and becoming synonymous with product
process optimisation strategies [7].
15.13 Aquaphotomics
Water plays a complex role in food systems and despite being studied extensively
over many years, it is still not well understood. The term, aquaphotomics, has been
introduced by Tshenkova [64] to describe the concept of approaching water as a
multi-elemental system. Visible–NIR spectroscopy, being a powerful tool and source
of spectral information, facilitated the establishment of this term. Aquaphotomics
uses the information from water absorbance bands and patterns to provide knowledge of water structures and interactions between water and other components in,
for example, a food system. The aim of aquaphotomics is thus to build up knowledge
of and understand water absorbance bands over the entire electromagnetic spectrum in relation to functions of different biological systems. Bazar et al. [65] used
aquaphotomics-based analysis to study honey adulteration. A difference in the water
molecular structure of the honey and the added high fructose corn syrup (HFCS)
was shown, with the honey samples containing a larger amount of highly organised
water. Water matrix coordinates were assigned to the characteristic water bands of
the honey with different levels of HFCS mixed into them. The variation of these
coordinates describes the water spectral patterns of the different samples and can be
visualised in aquagrams.