Hyperspectral Imaging for the Detection of Bitter Almonds in Sweet Almond Batches

Article Food Science & Technology

Application of SWIR hyperspectral imaging coupled with chemometrics for rapid and non-destructive prediction of Aflatoxin B1 in single kernel almonds

Gayatri Mishra et al.

Summary: This study used hyperspectral imaging in the NIR range to rapidly and non-destructively detect AFB1 content in almonds. Through the development of MLR models, good prediction capabilities were achieved.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Engineering, Chemical

Rancidity and moisture estimation in shelled almond kernels using NIR hyperspectral imaging and chemometric analysis

Brajesh Kumar Panda et al.

Summary: This study focused on utilizing reflectance NIR-hyperspectral imaging for rapid and non-destructive determination of moisture content, free fatty acids and peroxide value in almonds. The results showed great feasibility for industrial deployment of the HSI technique in estimating moisture and rancidity indices in almonds and other nuts.

JOURNAL OF FOOD ENGINEERING (2022)

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Article Food Science & Technology

Mapping of fatty acids composition in shelled almonds analysed in bulk using a Hyperspectral Imaging system

Irina Torres et al.

Summary: This study measured the fatty acid profile of almonds using Hyperspectral Imaging in 149 samples of sweet and bitter almonds, showing promising results for estimating fatty acids and their distribution.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Engineering, Chemical

Exploring the potential of NIRS technology for the in situ prediction of amygdalin content and classification by bitterness of in-shell and shelled intact almonds

Miguel Vega-Castellote et al.

Summary: This study successfully demonstrated the feasibility of near infrared spectroscopy (NIRS) for fast and reliable quantification of amygdalin levels in almonds and classification of almonds by bitterness. The results showed that NIRS technology is a robust inspection tool at an industrial level and classification models based on ROC curves performed better in distinguishing sweet and bitter almonds when using two handheld NIRS instruments.

JOURNAL OF FOOD ENGINEERING (2021)

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Article Spectroscopy

An innovative non-targeted control system based on NIR spectral information for detecting non-compliant batches of sweet almonds

Miguel Vega-Castellote et al.

Summary: This study explored the use of near infrared spectroscopy (NIRS) as a method to detect non-compliant sweet almond batches adulterated with bitter almonds, establishing an innovative control system based on spectral information throughout the almond supply chain. The implementation of NIRS technology enabled to identify 87% of adulterated sweet almond batches, reducing the reliance on expensive and time-consuming confirmatory methods for analyzing almond batches.

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2021)

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Article Food Science & Technology

Fraud Detection in Batches of Sweet Almonds by Portable Near-Infrared Spectral Devices

Irina Torres et al.

Summary: This study evaluates the potential of near-infrared spectroscopy (NIRS) using portable instruments to detect the presence of bitter almonds in batches of sweet almonds. Results show that NIR spectroscopy can reliably and accurately detect the presence of bitter almonds in sweet almond batches with adulteration levels of up to 5%, and this technology can be easily used in the main steps of the production chain.

FOODS (2021)

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Article Food Science & Technology