期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 69, 期 -, 页码 25-35出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2017.08.013
关键词
Imaging spectroscopy; Cooking; Drying; Chilling; Freezing; Curing
资金
- International S&T Cooperation Program of China [2015DFA71150]
- Collaborative Innovation Major Special Projects of Guangzhou City [201508020097, 201604020007, 201604020057]
- Guangdong Provincial Science and Technology Plan Projects [2015A020209016, 2016A040403040]
- Key Projects of Administration of Ocean and Fisheries of Guangdong Province [A201401C04]
- National Key Technologies RD Program [2015BAD19B03]
- International and Hong Kong Macau Taiwan Collaborative Innovation Platform of Guangdong Province on Intelligent Food Quality Control and Process Technology Equipment [2015KGJHZ001]
- Guangdong Provincial R & D Centre for the Modern Agricultural Industry on Non-destructive Detection and Intensive Processing of Agricultural Products
- Common Technical Innovation Team of Guangdong Province on Preservation and Logistics of Agricultural Products [2016LM2154]
- Innovation Centre of Guangdong Province for Modern Agricultural Science and Technology on Intelligent Sensing and Precision Control of Agricultural Product Qualities
Background: The quality of products depends on their processing. Effective way of monitoring and controlling these processes will ensure the quality and safety of products. Since traditional measurement methods cannot achieve on-line monitoring, imaging spectroscopy, as a fast, accurate and non-destructive detection tool, has been widely used to evaluate quality and safety attributes of foods undergoing various processes. Scope and Approach: In the current review, detailed applications of hyperspectral imaging (HSI) system in various food processes are outlined, including cooking, drying, chilling, freezing and storage, and salt curing. The study emphasized the ability of HSI technique to detect internal and external quality parameters in different food processes. Also, the advantages and disadvantages of HSI applications on these food processes are discussed. Key Findings and Conclusions: The literature presented in this review clearly demonstrate that HSI has the ability to inspect and monitor different food manufacturing processes and has the potential to control the quality and safety of the processed foods. Although still with some barriers, it can be expected the HSI systems will find more useful and valuable applications in the future evaluation of food processes. (C) 2017 Elsevier Ltd. All rights reserved.
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