Innovative Hyperspectral Imaging-Based Techniques for Quality Evaluation of Fruits and Vegetables: A Review
AbstractNew, 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. View Full-Text
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Lu, Y.; Huang, Y.; Lu, R. Innovative Hyperspectral Imaging-Based Techniques for Quality Evaluation of Fruits and Vegetables: A Review. Appl. Sci. 2017, 7, 189.
Lu Y, Huang Y, Lu R. Innovative Hyperspectral Imaging-Based Techniques for Quality Evaluation of Fruits and Vegetables: A Review. Applied Sciences. 2017; 7(2):189.Chicago/Turabian Style
Lu, Yuzhen; Huang, Yuping; Lu, Renfu. 2017. "Innovative Hyperspectral Imaging-Based Techniques for Quality Evaluation of Fruits and Vegetables: A Review." Appl. Sci. 7, no. 2: 189.
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