Detection of fresh-cut produce processing residues on food contact surface materials using hyperspectral imaging

Sensing and Instrumentation for Food Quality and Safety

Volumn 6, Issue 1-4, 2012, Pages 48-55

  Wiederoder, Michael S ^a,b   Lefcourt, Alan M ^b   Kim, Moon S ^b   Lo, Y Martin ^a  

^a UNIVERSITY OF MARYLAND   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Fluorescence imaging; Food safety; Hyperspectral imaging; Produce; Sanitation

Indexed keywords

ATP BIOLUMINESCENCE; CLEANING PROCEDURES; FLUORESCENCE IMAGE; FLUORESCENCE IMAGING; FLUORESCENCE PEAK; FOOD CONTACT; FRESH-CUT; HYPERSPECTRAL; HYPERSPECTRAL IMAGING; HYPERSPECTRAL REFLECTANCE; PROCESSING PLANTS; PROCESSING RESIDUES; PRODUCE; PRODUCTION FACILITY; SHORTER WAVELENGTH; SURFACE SAMPLING; TEST MATERIALS; VERIFICATION METHOD; VISUAL INSPECTION;

FLUORESCENCE; FOOD SAFETY; IMAGING TECHNIQUES; SANITATION; SPECTROSCOPY; SURFACES;

CLEANING;

EID: 84871330179     PISSN: 19327587     EISSN: 19329954     Source Type: Journal    
DOI: 10.1007/s11694-012-9132-1     Document Type: Article

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