Development of NIR-HSI and chemometrics process analytical technology for drying of beef jerky
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2021.102611
Abstract: Abstract Beef jerky samples immersed in brine or water, both with and without ultrasound treatment were dried at 60 °C for 30, 60, 90, 120, 150, 180, 210 and 240 min. Drying behaviour was evaluated using ten… read more here.
Keywords: beef; nir hsi; hsi chemometrics; beef jerky ... See more keywords
Near-Infrared Hyperspectral Imaging (NIR-HSI) for Nondestructive Prediction of Anthocyanins Content in Black Rice Seeds
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DOI: 10.3390/app11114841
Abstract: Anthocyanins are an important micro-component that contributes to the quality factors and health benefits of black rice. Anthocyanins concentration and compositions differ among rice seeds depending on the varieties, growth conditions, and maturity level at… read more here.
Keywords: nir hsi; rice; rice seeds; black rice ... See more keywords
A Review of the Use of Near-Infrared Hyperspectral Imaging (NIR-HSI) Techniques for the Non-Destructive Quality Assessment of Root and Tuber Crops
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DOI: 10.3390/app13095226
Abstract: Hyperspectral imaging (HSI) is one of the most often used techniques for rapid quality evaluation for various applications. It is a non-destructive technique that effectively evaluates the quality attributes of root and tuber crops, including… read more here.
Keywords: quality; hyperspectral imaging; tuber crops; root tuber ... See more keywords