TY - CHAP
T1 - Hyperspectral imaging
AU - Gowen, A. A.
AU - Gaston, E.
AU - Burger, J.
N1 - Publisher Copyright:
© 2014, Springer Science+Business Media, New York.
PY - 2014
Y1 - 2014
N2 - The advantages of hyperspectral imaging (HSI) which is an emerging platform technology that integrates conventional imaging and spectroscopy to attain both spatial and spectral information from an object will be discussed. Although HSI was originally developed for remote sensing, it has recently emerged as a powerful process analytical tool for non-destructive food analysis. This chapter will provide an introduction to HSI: HSI equipment, image acquisition and processing; current limitations and likely future applications are discussed. In addition, recent advances in the application of HSI to food safety and quality assessment will be reviewed, such as contaminant detection, defect identification, constituent analysis and quality evaluation.
AB - The advantages of hyperspectral imaging (HSI) which is an emerging platform technology that integrates conventional imaging and spectroscopy to attain both spatial and spectral information from an object will be discussed. Although HSI was originally developed for remote sensing, it has recently emerged as a powerful process analytical tool for non-destructive food analysis. This chapter will provide an introduction to HSI: HSI equipment, image acquisition and processing; current limitations and likely future applications are discussed. In addition, recent advances in the application of HSI to food safety and quality assessment will be reviewed, such as contaminant detection, defect identification, constituent analysis and quality evaluation.
KW - Hyperspectral Image
KW - Optical Parametric Oscillator
KW - Partial Little Square Regression
KW - Partial Little Square Regression Model
KW - Salmon Fillet
UR - https://www.scopus.com/pages/publications/85042597576
U2 - 10.1007/978-1-4939-0311-5_9
DO - 10.1007/978-1-4939-0311-5_9
M3 - Chapter
AN - SCOPUS:85042597576
T3 - Food Engineering Series
SP - 199
EP - 216
BT - Food Engineering Series
PB - Springer
ER -