Electrochemical impedance spectroscopy and laser photoselectivity with gold nanoparticles for food applications

With consistently higher and stricter standards for food quality and safety, it is becoming increasingly necessary to be able to quickly and easily determine certain properties of products in order to keep up with and maintain these standards. This master’s thesis is presented in three chapters. First, an overview of the theoretical background, current applications, and new technologies related to taking physiochemical property measurements of food, and various treatment methods used for food safety purposes. In the second chapter, electrochemical impedance spectroscopy (EIS) is used to find the dielectric (DE) constants and other physiochemical properties of potatoes in order to make quick adjustments to improve the microwave processing technique used for potato chipping. Finally, the third chapter introduces the use of a carbon dioxide laser system in conjunction with a two-ZnSe lens beam expander and functionalized gold nanoparticles to specifically target and kill E. coli in food samples.