Quality evaluation of Fruit by Hyperspectral Imaging

2008 ◽  
pp. 319-348 ◽  
Author(s):  
Renfu Lu
Keyword(s):  
Hyperspectral Imaging ◽  
Quality Evaluation

Meat Quality Evaluation by Hyperspectral Imaging Technique: An Overview

2012 ◽  
Vol 52 (8) ◽  
pp. 689-711 ◽  
Author(s):  
Gamal Elmasry ◽  
Douglas F. Barbin ◽  
Da-Wen Sun ◽  
Paul Allen
Keyword(s):  
Meat Quality ◽  
Hyperspectral Imaging ◽  
Quality Evaluation ◽  
Imaging Technique

Visible to SWIR hyperspectral imaging for produce safety and quality evaluation

2011 ◽  
Vol 5 (5) ◽  
pp. 155-164 ◽  
Author(s):  
Moon S. Kim ◽  
Stephen R. Delwiche ◽  
Kuanglin Chao ◽  
Ana Garrido-Varo ◽  
Dolores Pérez-Marín ◽  
...  
Keyword(s):  
Hyperspectral Imaging ◽  
Quality Evaluation ◽  
Produce Safety

scholarly journals Singular spectrum analysis for improving hyperspectral imaging based beef eating quality evaluation

2015 ◽  
Vol 115 ◽  
pp. 21-25 ◽  
Author(s):  
Tong Qiao ◽  
Jinchang Ren ◽  
Cameron Craigie ◽  
Jaime Zabalza ◽  
Charlotte Maltin ◽  
...  
Keyword(s):  
Hyperspectral Imaging ◽  
Spectrum Analysis ◽  
Quality Evaluation ◽  
Singular Spectrum Analysis ◽  
Eating Quality ◽  
Singular Spectrum

scholarly journals Selection of NIR wavelengths from hyperspectral imaging data for the quality evaluation of Acerola fruit

2015 ◽  
Author(s):  
Cristina Malegori ◽  
Aoife Gowen ◽  
Emanuel Marques ◽  
Maria Fernanda Pimentel Avelar ◽  
Sergio Freitas ◽  
...  
Keyword(s):  
Hyperspectral Imaging ◽  
Quality Evaluation ◽  
Imaging Data ◽  
Selection Of

scholarly journals Organic apples (cv. Elstar) quality evaluation during hot-air drying using Vis/NIR hyperspectral imaging

2018 ◽  
Author(s):  
Luna Shrestha ◽  
Roberto Moscetti ◽  
Stuart Crichton ◽  
Oliver Hensel ◽  
Barbara Sturm
Keyword(s):  
Moisture Content ◽  
Hyperspectral Imaging ◽  
Regression Models ◽  
Quality Evaluation ◽  
Pls Regression ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Apple Slices

Organic dried apples are common snacks fulfilling functional as well as nutritional aspects. However, appearance of dried slices does not always satisfy consumer requirements, thus, improvements are needed. In this study, partial least squares (PLS) regression models were successfully developed to monitor changes in colour and moisture content in apple slices during the drying process over the Vis/NIR spectral range. The regression vector analysis results suggested that features at 580, 750 and 970 nm are better for predicting moisture content, while 580 and 680 nm allow to measure the (a*/b*) colour ratio.   Keywords: Drying; Dried apple slices; Moisture content; Colour; PLSR modelling

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