{"id":239908,"date":"2026-08-21T08:00:00","date_gmt":"2026-08-21T06:00:00","guid":{"rendered":"https:\/\/www.alimentibevande.it\/?p=239908"},"modified":"2026-08-19T11:16:57","modified_gmt":"2026-08-19T09:16:57","slug":"insects-in-chocolate-and-the-use-of-single-pixel-imaging-to-detect-them","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/featured\/insects-in-chocolate-and-the-use-of-single-pixel-imaging-to-detect-them\/","title":{"rendered":"Insects in chocolate and the use of single-pixel imaging to detect them"},"content":{"rendered":"\n<p>The presence of low-density organic foreign objects, such as <strong>insects<\/strong>, in food is extremely difficult to detect using conventional metal detectors and X-ray inspection systems. Therefore, the aim of a <strong>recent study<\/strong>, carried out by a group of Japanese researchers (<em>Taketoshi et al.,<\/em> 2025), was to develop a <strong>single-pixel imaging method in the visible and near-infrared<\/strong> (Vis-NIR-SPI) to detect such objects within chocolate.<\/p>\n\n\n\n<p>The <strong>advantages <\/strong>of Vis-NIR light include its ability to analyse samples <strong>non-destructively<\/strong> and to measure multiple components <strong>simultaneously <\/strong>and <strong>quickly<\/strong>, while SPI is <strong>robust against background noise, high dispersion and high equipment costs<\/strong>.<\/p>\n\n\n\n<p>The <strong>results <\/strong>show that the proposed system effectively reduces the scattering effects of the product, allowing the acquisition of information that goes beyond the capabilities of a CCD camera, and that only 1 uncontaminated sample out of 100 was erroneously classified as contaminated, achieving an overall accuracy of 99%.<\/p>\n\n\n\n<p>This high level of accuracy underlines the potential of the Vis-NIR-SPI method to provide reliable detection while maintaining product integrity. In addition, the proposed method is <strong>cost-effective<\/strong>, offering a practical and efficient solution to improve quality control processes and consumer confidence in the food industry.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Bibliography<\/strong>: H. Taketoshi et al., Foods, 14, 2025, 1-13.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong><strong>Article taken from the September issue of the magazine \u2018Macchine Alimentari\u2019. Click here to subscribe<\/strong><\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>This method is cost-effective, offering a practical and efficient solution for improving quality control processes and consumer confidence in the food industry<\/p>\n","protected":false},"author":3836,"featured_media":239909,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[21149,21147,22228,22551,22550],"tipologia":[],"coauthors":[20682],"class_list":["post-239908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-chocolate","tag-cioccolato","tag-imaging","tag-insects","tag-insetti"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Insects in chocolate and the use 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