Real time monitoring of food cooking using in situ autofluorescence measurements: case reports

International audienceFluorescence studies are one of the methods which can potentially be used for in situ monitoring cooking foods or off line understanding changes occurring during cooking process. Most of the time, fluorescence experiments are conducted using laboratory equipment like laser sources, monochromators and more or less integrated optical spectrometers. This allows developing classification algorithms based on various statistical analyzes. However, the use of laboratory equipment prohibits the direct transposition of fluorescence monitoring to application in industrial or domestic kitchens. In this communication, we present an in situ, integrated and low-cost fluorescence monitoring sensor based on synchronous detection of the autofluorescence emitted by several food products. Experiments were conducted with beef, chicken, veal, pork, trout, cod and salmon. Results show that the evolution of the emitted fluorescence can be used to assess the core temperature during the cooking process.Key words