Hongbin Pu

Bio: Hongbin Pu is an academic researcher from Guangzhou Higher Education Mega Center. The author has contributed to research in topics: Hyperspectral imaging & Detection limit. The author has an hindex of 51, co-authored 146 publications receiving 6047 citations. Previous affiliations of Hongbin Pu include National University of Ireland & South China University of Technology.

Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications

Abstract: Background The quality of products depends on their processing. Effective way of monitoring and controlling these processes will ensure the quality and safety of products. Since traditional measurement methods cannot achieve on-line monitoring, imaging spectroscopy, as a fast, accurate and non-destructive detection tool, has been widely used to evaluate quality and safety attributes of foods undergoing various processes. Scope and Approach In the current review, detailed applications of hyperspectral imaging (HSI) system in various food processes are outlined, including cooking, drying, chilling, freezing and storage, and salt curing. The study emphasized the ability of HSI technique to detect internal and external quality parameters in different food processes. Also, the advantages and disadvantages of HSI applications on these food processes are discussed. Key Findings and Conclusions The literature presented in this review clearly demonstrate that HSI has the ability to inspect and monitor different food manufacturing processes and has the potential to control the quality and safety of the processed foods. Although still with some barriers, it can be expected the HSI systems will find more useful and valuable applications in the future evaluation of food processes.

Surface enhanced Raman spectroscopy (SERS): A novel reliable technique for rapid detection of common harmful chemical residues

Abstract: Background The irrational usage of chemical substances including pesticides and drugs in agricultural and food production is a significant food safety issue due to its residues. Therefore, the detection of harmful residues in foods is an indispensable step for guaranteeing the consumer's health. Conventional methods, such as HPLC, GC-MS and LC-MS are accurate enough, but they fail to meet the requirements of the modern industry for rapid and on-line detection. Novel reliable techniques should thus be developed as alternatives. Scope and approach In this review, fundamentals of surface-enhanced Raman spectroscopy (SERS) is introduced. Recent advances in its usage for detecting harmful chemical residues in agricultural products including pesticides, antibiotics and β2-adrenergic agonists are discussed by two typical ways of detection improvement, and the advantages of SERS are addressed. Finally, future trends to routine use of SERS applications in harmful residues are presented. Key findings and conclusions SERS is a promising detection technique for the detection of common harmful chemical residues with merits of simple sampling, rapid data collection and non-destructiveness. Despite rapid developments in the technology, there is much studies should be done before SERS could be used as a daily tool for the industry.

Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments

Abstract: Nowadays, near-infrared spectroscopy (NIR) has become one of the most efficient and advanced techniques for analysis of food products. Many relevant researches have been conducted in this regard. However, no reviews about the applications of NIR for liquid food analysis are reported. Therefore, this review summarizes the recent research developments of NIR technology in the field of liquid foods, focusing on the detection of quality attributes of various liquid foods, including alcoholic beverages (red wines, rice wines, and beer), nonalcoholic beverages (juice, fruit vinegars, coffee beverages, and cola beverages), dairy products (milk and yogurt), and oils (vegetable, camellia, peanut, and virgin olive oils and frying oil). In addition, the classification and authentication detection of adulteration are also covered. It is hoped that the current paper can serve as a reference source for the future liquid food analysis by NIR techniques.

Functionalization techniques for improving SERS substrates and their applications in food safety evaluation: A review of recent research trends

Abstract: Background Food safety and quality have gained much attention in recent years and the capability to evaluate food quality and safety in a sensitive, rapid, and reliable manner is of great importance in the food industry. Therefore, surface-enhanced Raman scattering (SERS) with the advantages of excellent sensitivity, high selectivity, non-destructive nature and significant enhancement to identify the target has demonstrated a great potential for quick detection of chemical contaminants, chemical constitutes, and pathogens in food samples. Scope and approach The enhancement of Raman signals for SERS is not only related to the interactions between substrates and samples but also the functionalization of substrates to gain SERS active substrates. In the present review, different types of substrates are briefly discussed, functionalization techniques for SERS active substrates are discussed, and applications of functionalized SERS substrate in food samples are presented. Conclusions and key findings It is evident that functionalization techniques for improving SERS substrates have given encouraging outcomes, which provides possibility for identifying multiple target analytes within a complex matrix, and thus could be used as a powerful analytical tool in real-world applications in food safety analysis as well as for enhancing food quality surveillance.

Effect of Temperature

Abstract: A positive temperature coefficient is the term which has been used to indicate that an increase in solubility occurs as the temperature is raised, whereas a negative coefficient indicates a decrease in solubility with rise in temperature.

Nuclear Magnetic Resonance

Abstract: Progress in Nuclear Magnetic Resonance Spectroscopy Vol. 2. Edited by J. W. Emsley, J. Feeney and L. H. Sutcliffe. Pp. vii + 269. (Oxford, London and New York: Pergamon Press, Ltd, 1967.) 90s. net. Advances in Magnetic Resonance Vol. 2. By John S. Waugh. Pp. xii + 269. (New York: Academic Press, Inc.; London: Academic Press, Inc. (London), Ltd, 1966.) $12.00. Guide to the NMR Empirical Method A Workbook. By Roy H. Bible jun.. Pp. xi + 305. (New York: Plenum Press, 1967.) $9.50.