Prediction of moisture, color and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system

Journal of Food Engineering

Volumn 117, Issue 1, 2013, Pages 42-51

  Iqbal, Abdullah ^a   Sun, Da Wen ^a   Allen, Paul ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Color; Image processing; Moisture; Near infrared hyperspectral imaging; Partial least square regression; pH; Prediction; Quality attributes; Turkey ham; Wavelength selection

Indexed keywords

NEAR-INFRARED HYPERSPECTRAL IMAGING; PARTIAL LEAST SQUARE REGRESSION; QUALITY ATTRIBUTES; TURKEY HAM; WAVELENGTH SELECTION;

COLOR; FORECASTING; IMAGE PROCESSING; IMAGING SYSTEMS; INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; MOISTURE; MOISTURE DETERMINATION; PH; REGRESSION ANALYSIS; SPECTROSCOPY;

WAVELENGTH;

EID: 84874865527     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.02.001     Document Type: Article

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