Potential of visible and near infrared spectroscopy and pattern recognition for rapid quantification of notoginseng powder with adulterants.

Notoginseng is a classical traditional Chinese medical herb, which is of high economic and medical value. Notoginseng powder (NP) could be easily adulterated with Sophora flavescens powder (SFP) or corn flour (CF), because of their similar tastes and appearances and much lower cost for these adulterants. The objective of this study is to quantify the NP content in adulterated NP by using a rapid and non-destructive visible and near infrared (Vis-NIR) spectroscopy method.

Novel non-invasive distribution measurement of texture profile analysis (TPA) in salmon fillet by using visible and near infrared hyperspectral imaging.

This study developed a pushbroom visible and near-infrared hyperspectral imaging system in the wavelength range of 400-1758 nm to determine the spatial distribution of texture profile analysis (TPA) parameters of salmon fillets. Six TPA parameters (hardness, adhesiveness, chewiness, springiness, cohesiveness, and gumminess) were analysed. Five spectral features (mean, standard deviation, skew, energy, and entropy) and 22 image texture features obtained from graylevel co-occurrence matrix (GLCM) were extracted from hyperspectral images.

Ultrasound-assisted extraction of phenolics from wine lees: modeling, optimization and stability of extracts during storage.

The ultrasound-assisted extraction process of phenolics including anthocyanins from wine lees was modeled and optimized in this research. An ultrasound bath system with the frequency of 40 kHz was used and the acoustic energy density during extraction was identified to 48 W/L. The effects of extraction time, extraction temperature, solvent-to-solid ratio and the solvent composition on the extraction yields of total phenolics and total anthocyanins were taken into account.

Application of visible and near infrared spectroscopy for rapid analysis of chrysin and galangin in Chinese propolis.

A novel method for the rapid determination of chrysin and galangin in Chinese propolis of poplar origin by means of visible and near infrared spectroscopy (Vis-NIR) was developed. Spectral data of 114 Chinese propolis samples were acquired in the 325 to 1,075 nm wavelength range using a Vis-NIR spectroradiometer. The reference values of chrysin and galangin of the samples were determined by high performance liquid chromatography (HPLC).

Effects of ultrasound treatments on quality of grapefruit juice.

Sonication is recognised as a potential technique for improvement in the quality of fruit juices. This study was initiated with the objective of evaluating the effect of sonication treatments on some important quality parameters of grapefruit juice such as physico-chemical (pH, acidity and °Brix), Hunter colour values (L(*), a(*) and b(*)), cloud value, electrical conductivity, total antioxidant capacity, DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging activity, ascorbic acid, total phenolics, flavonoids and flavonols. Sonication of grapefruit juice was done in a bath type sonicator at a frequency of 28 kHz by maintaining a constant temperature of 20 °C.

Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine.

Light lees that spent more than one year in barrels were used for ultrasound-assisted yeast lysis (22W/L, 18°C) in a model wine. For comparison, a classical yeast autolysis at mild temperature (25°C) was performed. The effect of ultrasound on lees was evaluated by analysing the release of proteins and polysaccharides to the model wine, and the viability of the yeasts contained in the lees.

Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging.

The purpose of this study was to develop and test a hyperspectral imaging system (900-1700 nm) to predict instrumental and sensory tenderness of lamb meat. Warner-Bratzler shear force (WBSF) values and sensory scores by trained panellists were collected as the indicator of instrumental and sensory tenderness, respectively. Partial least squares regression models were developed for predicting instrumental and sensory tenderness with reasonable accuracy (Rcv=0.

Effects of processing parameters on immersion vacuum cooling time and physico-chemical properties of pork hams.

The effects of agitation (1002 rpm), different pressure reduction rates (60 and 100 mbar/min), as well as employing cold water with different initial temperatures (IWT: 7 and 20°C) on immersion vacuum cooling (IVC) of cooked pork hams were experimentally investigated. Final pork ham core temperature, cooling time, cooling loss, texture properties, colour and chemical composition were evaluated. The application for the first time of agitation during IVC substantially reduced the cooling time (47.

Potential of time series-hyperspectral imaging (TS-HSI) for non-invasive determination of microbial spoilage of salmon flesh.

This study investigated the potential of using time series-hyperspectral imaging (TS-HSI) in visible and near infrared region (400-1700 nm) for rapid and non-invasive determination of surface total viable count (TVC) of salmon flesh during spoilage process. Hyperspectral cubes were acquired at different spoilage stages for salmon chops and their spectral data were extracted. The reference TVC values of the same samples were measured using standard plate count method and then calibrated with their corresponding spectral data based on two calibration methods of partial least square regression (PLSR) and least-squares support vector machines (LS-SVM), respectively.

Near-infrared hyperspectral imaging in tandem with partial least squares regression and genetic algorithm for non-destructive determination and visualization of Pseudomonas loads in chicken fillets.

Hyperspectral imaging was exploited for its potential in direct and fast determination of Pseudomonas loads in raw chicken breast fillets. A line-scan hyperspectral imaging system (900-1700 nm) was employed to obtain sample images, which were then further corrected, modified and processed. The prepared images were correlated with the true Pseudomonas counts of these samples using partial least squares (PLS) regression.

Determination of total viable count (TVC) in chicken breast fillets by near-infrared hyperspectral imaging and spectroscopic transforms.

Near infrared (NIR) hyperspectral imaging (HSI) and different spectroscopic transforms were investigated for their potential in detecting total viable counts in raw chicken fillets. A laboratory-based pushbroom hyperspectral imaging system was utilized to acquire images of raw chicken breast fillets and the resulting reflectance images were corrected and transformed into hypercubes in absorbance and Kubelka-Munck (K-M) units. Full wavelength partial least regression models were established to correlate the three spectral profiles with measured bacterial counts, and the best calibration model was based on absorbance spectra, where the correlation coefficients (R) were 0.

Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities.

Inactivation kinetics of peroxidase and polyphenol oxidase in fresh Rabdosia serra leaf were determined by hot water and steam blanching. Activation energy (52.30 kJ mol(-1)) of polyphenol oxidase inactivation was higher than that (20.

Near-infrared hyperspectral imaging and partial least squares regression for rapid and reagentless determination of Enterobacteriaceae on chicken fillets.

Bacterial pathogens are the main culprits for outbreaks of food-borne illnesses. This study aimed to use the hyperspectral imaging technique as a non-destructive tool for quantitative and direct determination of Enterobacteriaceae loads on chicken fillets. Partial least squares regression (PLSR) models were established and the best model using full wavelengths was obtained in the spectral range 930-1450 nm with coefficients of determination R(2)≥ 0.

Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging.

In this study a near-infrared (NIR) hyperspectral imaging technique was investigated for non-destructive determination of chemical composition of intact and minced pork. Hyperspectral images (900-1700 nm) were acquired for both intact and minced pork samples and the mean spectra were extracted by automatic segmentation. Protein, moisture and fat contents were determined by traditional methods and then related with the spectral information by partial least-squares (PLS) regression models.

Computational fluid dynamics in the design and analysis of thermal processes: a review of recent advances.

The design of thermal processes in the food industry has undergone great developments in the last two decades due to the availability of cheap computer power alongside advanced modelling techniques such as computational fluid dynamics (CFD). CFD uses numerical algorithms to solve the non-linear partial differential equations of fluid mechanics and heat transfer so that the complex mechanisms that govern many food-processing systems can be resolved. In thermal processing applications, CFD can be used to build three-dimensional models that are both spatially and temporally representative of a physical system to produce solutions with high levels of physical realism without the heavy costs associated with experimental analyses.

Fast detection and visualization of minced lamb meat adulteration using NIR hyperspectral imaging and multivariate image analysis.

Many studies have been carried out in developing non-destructive technologies for predicting meat adulteration, but there is still no endeavor for non-destructive detection and quantification of adulteration in minced lamb meat. The main goal of this study was to develop and optimize a rapid analytical technique based on near-infrared (NIR) hyperspectral imaging to detect the level of adulteration in minced lamb. Initial investigation was carried out using principal component analysis (PCA) to identify the most potential adulterate in minced lamb.

Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beef.

This study aimed to evaluate the potential of near infrared spectroscopy (NIRS) as a fast and non-destructive tool for detecting and quantifying different adulterants in fresh and frozen-thawed minced beef. Partial least squares regression (PLSR) models were built under cross validation and tested with different independent data sets, yielding determination coefficients (R(P)(2)) of 0.96, 0.

Application of hyperspectral imaging in food safety inspection and control: a review.

Food safety is a great public concern, and outbreaks of food-borne illnesses can lead to disturbance to the society. Consequently, fast and nondestructive methods are required for sensing the safety situation of produce. As an emerging technology, hyperspectral imaging has been successfully employed in food safety inspection and control.

Vacuum cooling of meat products: current state-of-the-art research advances.

Vacuum cooling (VC) is commonly applied for cooling of several foodstuffs, to provide exceptionally rapid cooling rates with low energy consumption and resulting in high-quality food products. However, for products such as meat and cooked meat products, the higher cooling loss of vacuum cooling compared with established methods still means lower yields, and important meat quality parameters can be negatively affected. Substantial efforts during the past ten years have aimed to improve the technology in order to offer the meat industry, especially the cooked meat industry, optimized production in terms of safety regulations and guidelines, as well as meat quality.

Principles and applications of hyperspectral imaging in quality evaluation of agro-food products: a review.

The requirements of reliability, expeditiousness, accuracy, consistency, and simplicity for quality assessment of food products encouraged the development of non-destructive technologies to meet the demands of consumers to obtain superior food qualities. Hyperspectral imaging is one of the most promising techniques currently investigated for quality evaluation purposes in numerous sorts of applications. The main advantage of the hyperspectral imaging system is its aptitude to incorporate both spectroscopy and imaging techniques not only to make a direct assessment of different components simultaneously but also to locate the spatial distribution of such components in the tested products.

The effect of ultrasound irradiation on the convective heat transfer rate during immersion cooling of a stationary sphere.

It has been proven that ultrasound irradiation can enhance the rate of heat transfer processes. The objective of this work was to study the heat transfer phenomenon, mainly the heat exchange at the surface, as affected by ultrasound irradiation around a stationary copper sphere (k=386W m(-1)K(-1), C(p)=384J kg(-1)K(-1), ρ=8660kg m(-3)) during cooling. The sphere (0.

Meat quality evaluation by hyperspectral imaging technique: an overview.

During the last two decades, a number of methods have been developed to objectively measure meat quality attributes. Hyperspectral imaging technique as one of these methods has been regarded as a smart and promising analytical tool for analyses conducted in research and industries. Recently there has been a renewed interest in using hyperspectral imaging in quality evaluation of different food products.

Robust colour calibration of an imaging system using a colour space transform and advanced regression modelling.

A new algorithm for the conversion of device dependent RGB colour data into device independent L*a*b* colour data without introducing noticeable error has been developed. By combining a linear colour space transform and advanced multiple regression methodologies it was possible to predict L*a*b* colour data with less than 2.2 colour units of error (CIE 1976).

Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging.

Many subjective assessment methods for fresh meat quality are still widely used in the meat industry, making the development of an objective and non-destructive technique for assessing meat quality traits a vital need. In this study, a hyperspectral imaging technique was investigated for objective determination of pork quality attributes. Hyperspectral images in the near infrared region (900-1700 nm) were acquired for pork samples from the longissimus dorsi muscle, and the representative spectral information was extracted from the loin eye area.

Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis.

The goal of this study was to explore the potential of near-infrared (NIR) hyperspectral imaging in combination with multivariate analysis for the prediction of some quality attributes of lamb meat. In this study, samples from three different muscles (semitendinosus (ST), semimembranosus (SM), longissimus dorsi (LD)) originated from Texel, Suffolk, Scottish Blackface and Charollais breeds were collected and used for image acquisition and quality measurements. Hyperspectral images were acquired using a pushbroom NIR hyperspectral imaging system in the spectral range of 900-1700 nm.