Application of Nondestructive Technologies in Food Preservation and Quality Control: A Bibliometric Analysis of Research Trends and Emerging Technologies

Abstract

ABSTRACT Nondestructive testing (NDT) technologies have garnered significant attention in food science for their potential to enhance food safety, quality, and preservation without altering the product. These technologies enable real‐time analysis, ensuring more efficient and safer processing methods. This study aims to conduct a bibliometric analysis of NDT use in food preservation and quality control, tracking the evolution of research in this area and identifying key trends and challenges. A comprehensive bibliometric analysis was conducted using literature published between 2015 and 2025. Data were extracted from prominent academic databases, including Scopus and Web of Science, focusing on articles related to NDTs used in food safety and quality. The analysis encompasses publication volumes, citation patterns, keyword trends, and research collaboration networks. The study reveals global trends in NDTs in food science, focusing on the convergence of food science, engineering, and biotechnology. Spectroscopy, imaging, and acoustic sensing have significantly impacted food preservation and quality control. Publication and citation trends show a steady increase in NDT research since 2018, peaking in 2022. Despite notable progress, challenges related to standardization and integration into food processing systems remain. The study offers insights into emerging research themes and suggests potential directions for future innovation and interdisciplinary collaboration.