{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T14:52:54Z","timestamp":1780498374759,"version":"3.54.1"},"reference-count":27,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2024,11,19]],"date-time":"2024-11-19T00:00:00Z","timestamp":1731974400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Food and Drug Safety of Korea","award":["22193MFDS466"],"award-info":[{"award-number":["22193MFDS466"]}]},{"name":"Ministry of Food and Drug Safety of Korea","award":["21-IT-02"],"award-info":[{"award-number":["21-IT-02"]}]},{"name":"DGIST research 373","award":["22193MFDS466"],"award-info":[{"award-number":["22193MFDS466"]}]},{"name":"DGIST research 373","award":["21-IT-02"],"award-info":[{"award-number":["21-IT-02"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>Low-density foreign objects (LDFOs) in foods pose significant safety risks to consumers. Existing detection methods, such as metal and X-ray detectors, have limitations in identifying low-density and nonmetallic contaminants. To address these challenges, our research group constructed and optimized a continuous-wave sub-terahertz (THz) imaging system for the real-time, on-site detection of LDFOs in infant snacks. The system was optimized by adjusting the attenuation value from 0 to 9 dB and image processing parameters [White (W), Black (B), and Gamma (G)] from 0 to 100. Its detectability was evaluated across eight LDFOs underneath snacks with scanning at 30 cm\/s. The optimal settings for puffed snacks and freeze-dried chips were found to be 3 dB attenuation with W, B, and G values of 100, 50, and 80, respectively, while others required 0 dB attenuation with W, B, and G set to 100, 0, and 100, respectively. Additionally, the moisture content of infant snacks was measured using a modified AOAC-based drying method at 105 \u00b0C, ensuring the removal of all free moisture. Using these optimized settings, the system successfully detected a housefly and a cockroach underneath puffed snacks and freeze-dried chips. It also detected LDFOs as small as 3 mm in size in a single layer of snacks, including polyurethane, polyvinyl chloride, ethylene\u2013propylene\u2013diene\u2013monomer, and silicone, while in two layers of infant snacks, they were detected up to 7.5 mm. The constructed system can rapidly and effectively detect LDFOs in foods, offering a promising approach to enhance safety in the food industry.<\/jats:p>","DOI":"10.3390\/s24227374","type":"journal-article","created":{"date-parts":[[2024,11,19]],"date-time":"2024-11-19T11:58:07Z","timestamp":1732017487000},"page":"7374","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Detection of Low-Density Foreign Objects in Infant Snacks Using a Continuous-Wave Sub-Terahertz Imaging System for Industrial Applications"],"prefix":"10.3390","volume":"24","author":[{"given":"Byeong-Hyeon","family":"Na","sequence":"first","affiliation":[{"name":"School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dae-Ho","family":"Lee","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jaein","family":"Choe","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Young-Duk","family":"Kim","sequence":"additional","affiliation":[{"name":"ICT Research Institute, Daegu Gyeongbuk Institute of Science & Technology (DGIST), Daegu 42988, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1182-6046","authenticated-orcid":false,"given":"Mi-Kyung","family":"Park","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,11,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Sun, X., Li, J., Shen, Y., and Li, W. 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