Microwave Sensing and Imaging Technology in Food Applications: A Comprehensive Review

Microwave sensing (MWS) and imaging (MWI) technologies have gained significant attention as non-destructive methods for assessing food quality, ensuring safety, and verifying authenticity. This review provides a comprehensive evaluation of MW-based systems in food applications, integrating both theoretical foundations and practical implementations. The fundamental principles of MW technology, including its theoretical background, sensing mechanisms, and imaging techniques, are first discussed. The review then explores the applications of MW sensing and imaging in food analysis, encompassing contamination detection (e.g., foreign bodies, microorganisms, and toxins), moisture content evaluation, adulteration detection, quality control, and compositional assessment. Furthermore, the advantages and limitations of MW systems for food applications are critically analyzed, along with an overview of commercial MW-based technologies, relevant patent developments, and ongoing international research initiatives. Finally, the future potential of MWS and MWI in the food industry is discussed, emphasizing their role in advancing real-time, non-invasive quality monitoring and strengthening food integrity. This review aims to provide valuable insights into the current state and future directions of MW-based food inspection technologies.