The food industry must maintain high quality and safety standards. These goals can be achieved by applying analytical procedures able to provide information about composition, structure, physicochemical properties, and sensory characteristics of foods. The conventional analytical techniques are often time-expensive and unsuitable to be used on line, and require sample preparation. Instead, the modern food industry requires efficient and non-invasive inspection technologies able to provide information about external and internal quality attributes of food. An example is given by hyperspectral imaging, which allows the obtainment of spatial, spectral, and multi-constituent information. This note provides an up-to-date review on the major applications of hyperspectral imaging to liquid and semi-liquid food products (oils, milk, yogurt, and eggs).
Journal of Food Engineering – Elsevier
Published: Dec 1, 2017
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