Publication detail

Optical sensing of polarization states changes in meat due to the ageing

TOMÁNEK, P. MIKLÁŠ, J. ABUBAKER, H. GRMELA, L.

Original Title

Optical sensing of polarization states changes in meat due to the ageing

Czech Title

Optické snímání změny polarizačních stavů v mase v důsledku stárnutí

English Title

Optical sensing of polarization states changes in meat due to the ageing

Type

journal article

Language

en

Original Abstract

Food materials or biological materials display large compositional variations, inhomogeneities, and anisotropic structures. The biological tissues consist of cells which dimensions are bigger than a wavelength of visible light, therefore Mie scattering of transmitted and reflected light occurs and different polarization states arise. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. The minor importance is still given to the food quality control and inspection during processing operations or storing conditions. The paper presents a quite simple optical method allowing measure the freshness or ageing of products. The principle is to study temporal characteristics of polarization states of forward or backward scattered laser light in the samples in function of meat ageing.

Czech abstract

Potraviny nebo biologické materiály se vyznačují rozmanitým složením, nehomogenitami a anizotropií. Biologické tkáně se skládají z buněk o rozměrech větčších než je vlnová délka světla. Proto dochází k Mieově rozptylu prošlého i odraženého světla, čímž vznikají různé polarizační stavy. Produkce masa potřebuje odpovídající informace o kvalitě produktu. Bohužel dosud je tomu problému při výrobě a skladování věnována málá pozornost. Článek přináší jednoduchou metodu měření čerstvosti masa na základě studia časových charakteristik polarizačních stavů prošlého i odraženého světla ve vzorku v závislosti na stárnutí masa.

English abstract

Food materials or biological materials display large compositional variations, inhomogeneities, and anisotropic structures. The biological tissues consist of cells which dimensions are bigger than a wavelength of visible light, therefore Mie scattering of transmitted and reflected light occurs and different polarization states arise. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. The minor importance is still given to the food quality control and inspection during processing operations or storing conditions. The paper presents a quite simple optical method allowing measure the freshness or ageing of products. The principle is to study temporal characteristics of polarization states of forward or backward scattered laser light in the samples in function of meat ageing.

Keywords

polarization, scattering, biological tissue, ageing, sensor

RIV year

2010

Released

15.08.2010

Publisher

AIP

Location

Melville, USA

Pages from

127

Pages to

131

Pages count

5

BibTex


@article{BUT50117,
  author="Pavel {Tománek} and Jan {Mikláš} and Hamed Mohamed {Abubaker} and Lubomír {Grmela}",
  title="Optical sensing of polarization states changes in meat due to the ageing",
  annote="Food materials or biological materials display large compositional variations, inhomogeneities, and anisotropic structures. The biological tissues consist of cells which dimensions are bigger than a wavelength of visible light, therefore Mie scattering of transmitted and reflected light occurs and different polarization states arise. The meat industry needs reliable meat quality information throughout the production process in order to guarantee high-quality meat products for consumers. The minor importance is still given to the food quality control and inspection during processing operations or storing conditions. The paper presents a quite simple optical method allowing measure the freshness or ageing of products. The principle is to study temporal characteristics of polarization states of forward or backward scattered laser light in the samples in function of meat ageing.",
  address="AIP",
  chapter="50117",
  institution="AIP",
  journal="AIP conference proceedings",
  number="1",
  volume="1288",
  year="2010",
  month="august",
  pages="127--131",
  publisher="AIP",
  type="journal article"
}