Quality classification of cooked, sliced turkey hams using NIR hyperspectral imaging system

Journal of Food Engineering

Volumn 103, Issue 3, 2011, Pages 333-344

  Elmasry, Gamal ^a   Iqbal, Abdullah ^a   Sun, Da Wen ^a   Allen, Paul ^b   Ward, Paddy ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Hyperspectral imaging; Image processing; Principle component analysis; Turkey ham; Wavelength selection

Indexed keywords

CHEMICAL COMPOSITIONS; DATA ANALYSIS; HIGH DIMENSIONALITY; HYPER-SPECTRAL IMAGES; HYPERSPECTRAL IMAGING; HYPERSPECTRAL IMAGING SYSTEMS; NEAR INFRARED REGION; NONDESTRUCTIVE METHODS; OPTIMUM WAVELENGTH; PRINCIPLE COMPONENT ANALYSIS; PROCESSING PARAMETERS; QUALITY CLASSIFICATION; QUALITY GRADE; SPECTRAL DATA; TURKEY HAM; WAVELENGTH SELECTION;

CHEMICAL ANALYSIS; DIGITAL IMAGE STORAGE; IMAGE PROCESSING; IMAGING SYSTEMS; INFRARED DEVICES; MEATS; WAVELENGTH;

PRINCIPAL COMPONENT ANALYSIS;

EID: 78650735256     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.10.031     Document Type: Article

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