摘要
高光谱成像技术具有图像技术和光谱学的优点,能同时获得食品物料的空间信息和光谱信息,进而达到快速、无损、精准检测的效果。本文阐述了高光谱成像的基本原理,分析了高光谱图数据处理的方法;总结了高光谱成像技术在肉品品质评价与检验方面的研究进展,并按肉品的检测指标进行了分类综述,以期为开展肉品品质评价的研究提供借鉴。
Hyperspectral imaging technology integrates the advantages of both image technology and spectroscopy, and it can capture the spatial and spectral information on food materials for rapid, non-destructive and accurate detection. The main objectives of this review are to describe the basic principle of hyperspectral imaging technology and analyze hyperspectral data processing methods. In addition, we review recent progress in the application of hyperspectral imaging technology in the detection of various meat quality attributes, and conduct a classification review in accordance with detection indicators of meat products. This review is expected to provide valuable information for future studies on meat quality evaluation.
作者
刘海
郑福平
熊振海
刘源
LIU Hai;ZHENG Fuping;XIONG Zhenhai;LIU Yuan(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;Beijing Laboratory for Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第11期276-283,共8页
Food Science
基金
国家自然科学基金应急管理项目(31540087)
北京食品营养与人类健康高精尖创新中心开放基金项目
北京工商大学食品质量与安全北京实验室开放课题
"十三五"国家重点研发计划重点专项(2016YFD0401501)
关键词
高光谱成像
肉品
品质
评价
无损检测
hyperspectral imaging
meat
quality
evaluation
non-destructive detection
