Abstract
New, non-destructive sensing techniques for fast and more effective quality assessment of fruits and vegetables are needed to meet the ever-increasing consumer demand for better, more consistent and safer food products. Over the past 15 years, hyperspectral imaging has emerged as a new generation of sensing technology for non-destructive food quality and safety evaluation, because it integrates the major features of imaging and spectroscopy, thus enabling the acquisition of both spectral and spatial information from an object simultaneously. This paper first provides a brief overview of hyperspectral imaging configurations and common sensing modes used for food quality and safety evaluation. The paper is, however, focused on the three innovative hyperspectral imaging-based techniques or sensing platforms, i.e., spectral scattering, integrated reflectance and transmittance, and spatially-resolved spectroscopy, which have been developed in our laboratory for property and quality evaluation of fruits, vegetables and other food products. The basic principle and instrumentation of each technique are described, followed by the mathematical methods for processing and extracting critical information from the acquired data. Applications of these techniques for property and quality evaluation of fruits and vegetables are then presented. Finally, concluding remarks are given on future research needs to move forward these hyperspectral imaging techniques.
Highlights
Food products are evaluated or inspected for their appearance attributes, such as color, size or shape and absence of surface defects, and internal properties and characteristics like defects and eating quality that is defined by texture and flavor attributes [1,2]
The acousto-optic tunable filter (AOTF), on the other is a solid-state device thatlike isolates a single wavelength based on light-sound interactions in an hand, anisotropic crystal that behaves a transmission diffraction based onand light-sound incan an anisotropic crystal that behaves like a transmission diffraction grating, the tunedinteractions wavelength be controlled by varying the frequency of an acoustic wave grating, and inside the tuned wavelength canimaging be controlled by varying the liquid-crystal tunable filter (LCTF)
Theof against the transmittance and integrating sphere methods for the Optical Property Analyzer (OPA) was assessed by the coefficient of variation (CV) in the absorption peak at 555 nm, which was precision of the OPA was assessed by the coefficient of variation (CV) in the absorption peak at 555 less than 10% and 4% for μa and μs0, respectively; and the minimum detectable value of μa was nm, which was less than 10% and 4% for a and s, respectively; and the minimum detectable
Summary
Food products are evaluated or inspected for their appearance attributes, such as color, size or shape and absence of surface defects, and internal properties and characteristics like defects and eating quality that is defined by texture and flavor attributes [1,2]. The technology integrates or bridges spectroscopy and imaging to acquire both spectral and spatial information from a product simultaneously It can provide a more effective means for detection of chemical compositions as well as external or internal quality attributes in the spatial dimensions. In addition to conventional reflectance imaging mode, we have developed several innovative hyperspectral imaging-based techniques or platforms, including spectral scattering for evaluation of firmness and soluble solids content (SSC) [24,25], full transmittance for internal defect detection [26,27], integrated reflectance and transmittance for detecting surface and internal quality or defect [28,29], and spatially-resolved spectroscopy for measuring the optical absorption and scattering properties of fruits, vegetables and other food products [30,31]. The basic principle, instrumentation and data processing methods for each technique are first introduced, followed with applications in food quality assessment
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