The rapid growth of the human population, the increase in consumer needs regarding food authenticity, and the sub-par synchronization between agricultural and food industry production necessitate the development of reliable track and tracing solutions for food commodities. The present research proposes a simple and affordable digital system that could be implemented in most production processes to improve transparency and productivity. The system combines non-destructive, rapid quality assessment methods, such as near infrared spectroscopy (NIRS) and computer/machine vision (CV/MV), with track and tracing functionalities revolving around the Internet of Things (IoT) and radio frequency identification (RFID). Meanwhile, authenticity is provided by a self-developed blockchain-based solution that validates all data and documentation “from farm to fork”. The system is introduced by taking certified Hungarian sweet potato production as a model scenario. Each element of the proposed system is discussed in detail individually and as a part of an integrated system, capable of automatizing most production flows while maintaining complete transparency and compliance with authority requirements. The results include the data and trust model of the system with sequence diagrams simulating the interactions between participants. The study lays the groundwork for future research and industrial applications combining digital tools to improve the productivity and authenticity of the agri-food industry, potentially increasing the level of trust between participants, most importantly for the consumers.

Non-destructive testing (NDT) for eggshell faults is highly important for the egg industry, as cracked eggs account for around 3% of total production. The most commonly used method at present, candling, is labor intensive, while computer vision systems are expensive and complicated. In this paper, we present a simple, yet efficient, novel method for eggshell crack detection by acoustic spectroscopy. Altogether, 693 sound recordings were evaluated by different classification methods. The results show a cross-validated 2.1% total classification error, with only 0.87% false positive rate, which is the crucial metric for fresh eggs. Adapting the developed method to an industrial setting may lead to a reliable, fast and cost-effective detection method.

The aim of this study was to determine the effect of ultrasound treatment on foaming properties of egg white. The samples were sonicated at 20/40 kHz and 180/300 W equipment power (3.7/6.9 W absorbed power) for 30, 45 and 60 minutes. Foam capacity had been increased by 25% due to sonication at 40 kHz and 6.9 W absorbed power for 60 minutes. This phenomenon may be caused by the homogenization effect of ultrasound and protein exposure of hydrophobic groups that improve the adsorption of protein onto the air/water interfacial molecules. It is found that frequency and duration of the treatment have no significant impact on the changes in foam capacity, only the absorbed power. On the other hand, foam stability had been decreased during the ultrasonic treatment. We can assume that sonication decreases the potential difference between the dispersed particles and the dispersion medium and this may be the cause of the collapse of the foam structure due to ultrasound treatment. In this case frequency, treatment time, and the absorbed power had a significant effect on the stability.

In this study, liquid egg, albumen, and egg yolk were artificially inoculated with E. coli. Ultrasound equipment (20/40 kHz, 180/300 W; 30/45/60 min) with a circulation cooling system was used to lower the colony forming units (CFU) of E. coli samples. Frequency, absorbed power, energy dose, and duration of sonication showed a significant impact on E. coli with 0.5 log CFU/mL in albumen, 0.7 log CFU/mL in yolk and 0.5 log CFU/mL decrease at 40 kHz and 6.9 W absorbed power level. Significant linear correlation (p < 0.001) was observed between the energy dose of sonication and the decrease of E. coli. The results showed that sonication can be a useful tool as a supplementary method to reduce the number of microorganism in egg products. With near-infrared (NIR) spectra analysis we were able to detect the structural changes of the egg samples, due to ultrasonic treatment. Principal component analysis (PCA) showed that sonication can alter C–H, C–N, –OH and N–H bonds in egg. The aquagrams showed that sonication can alter the properties of H₂O structure in egg products. The observed data showed that the absorbance of free water (1412 nm), water molecules with one (1440 nm), two (1462 nm), three (1472 nm) and four (1488 nm) hydrogen bonds, water solvation shell (1452 nm) and strongly bonded water (1512 nm) of the egg samples have been changed during ultrasonic treatment.

ISHS International Conference: Postharvest Unlimited INVESTIGATING THE FIRMNESS OF STORED APPLES BY NON-DESTRUCTIVE METHOD

In the meat industry, significant time is required for curing, which is determined by the rate of salt and water migration within the meat. The aim of our research was to determine the diffusion rate of salt and water during different curing processes by measuring salt and water content at different times. The diffusion coefficients were determined in three curing processes: dry salting (traditional process), wet curing (industry standard process), and wet curing combined with active ultrasound (innovative process). Three theoretical models were examined to describe the diffusion in meat. The salt diffusion coefficient of a cylindrical loin meat sample (80 mm × Ø15 mm) treated with dry salting was found to be 4.22 × 10⁻¹⁰ m²/s, which increased by one-third when wet curing was applied and doubled when active ultrasound with an intensity of 14.1474 W/cm² and a frequency of 19 kHz was added. The water diffusion coefficient was found to be 2.42 × 10⁻⁹ m²/s in the case of dry salting, which decreased by 75–80% when wet curing was applied. In wet curing supplemented with ultrasound, water diffusion decreases less than in traditional wet curing. Our research has confirmed that active ultrasound can be used as a part of a combined treatment to accelerate curing.