The total viable count (TVC) in bacon overweight can cause serious damage to human health. In order to find a rapid and nondestructive method of TVC, hyper spectral imaging technique was applied to quantitatively analysis of TVC on bacon. Comprehensively comparing the pretreatment method of multiple scattering, derivative method and so on finally the multiple scattering for pretreatment was used. And the interval optimization method of least squares model was set up to predict, and get a good prediction results. The correlation coefficient of the calibration and predictions respectively was 0.808 and 0.808, interactive authentication root mean square error was 0.115 and 0.198 respectively. Therefore, hyper spectral imaging technique combini...
International audienceIn order to improve the recognition accuracy of seed cotton foreign fibers, a ...
(1) In order to accurately judge the new maturity of wheat and better serve the collection, storage,...
Consumers concern about food adulteration. Pork meat is the principal adulterated species of beef an...
A nondestructive method was developed for assessing total viable count (TVC) in pork during refriger...
International audienceIn this paper, the pH value of cold fresh pork was non-destructively detected ...
Spectral imaging is a new technique that combines conventional imaging and spectroscopy in a single ...
This study examined the potential of hyperspectral techniques for the rapid detection of characteris...
The purpose of this study was to build a rapid and nondestructive method to evaluate the quality of ...
International audienceThis work presents initial results on a multitemporal hyperspectral image anal...
Sliced dry-cured ham arranged in ready-to-eat packages is a convenient and widely consumed commodity...
Non-destructive determination of TVB-N content in beef using hyperspectral imaging (HSI) technique w...
Hyperspectral images are widely used in the food industry as a fast and non-destructive analytical t...
In this paper, a quick and accurate detection method which can identify whether the meat contain exc...
The meat industry is consistently requiring innovations for sustainable production of high quality p...
Fast and accurate grading of Chinese Cantonese sausage is an important concern for customers, organi...
International audienceIn order to improve the recognition accuracy of seed cotton foreign fibers, a ...
(1) In order to accurately judge the new maturity of wheat and better serve the collection, storage,...
Consumers concern about food adulteration. Pork meat is the principal adulterated species of beef an...
A nondestructive method was developed for assessing total viable count (TVC) in pork during refriger...
International audienceIn this paper, the pH value of cold fresh pork was non-destructively detected ...
Spectral imaging is a new technique that combines conventional imaging and spectroscopy in a single ...
This study examined the potential of hyperspectral techniques for the rapid detection of characteris...
The purpose of this study was to build a rapid and nondestructive method to evaluate the quality of ...
International audienceThis work presents initial results on a multitemporal hyperspectral image anal...
Sliced dry-cured ham arranged in ready-to-eat packages is a convenient and widely consumed commodity...
Non-destructive determination of TVB-N content in beef using hyperspectral imaging (HSI) technique w...
Hyperspectral images are widely used in the food industry as a fast and non-destructive analytical t...
In this paper, a quick and accurate detection method which can identify whether the meat contain exc...
The meat industry is consistently requiring innovations for sustainable production of high quality p...
Fast and accurate grading of Chinese Cantonese sausage is an important concern for customers, organi...
International audienceIn order to improve the recognition accuracy of seed cotton foreign fibers, a ...
(1) In order to accurately judge the new maturity of wheat and better serve the collection, storage,...
Consumers concern about food adulteration. Pork meat is the principal adulterated species of beef an...