Document Detail


Application of hyperspectral imaging in food safety inspection and control: a review.
MedLine Citation:
PMID:  22823350     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
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. After presenting the fundamentals of hyperspectral imaging, this paper provides a comprehensive review on its application in determination of physical, chemical, and biological contamination on food products. Additionally, other studies, including detecting meat and meat bone in feedstuffs as well as organic residue on food processing equipment, are also reported due to their close relationship with food safety control. With these applications, it can be demonstrated that miscellaneous hyperspectral imaging techniques including near-infrared hyperspectral imaging, fluorescence hyperspectral imaging, and Raman hyperspectral imaging or their combinations are powerful tools for food safety surveillance. Moreover, it is envisaged that hyperspectral imaging can be considered as an alternative technique for conventional methods in realizing inspection automation, leading to the elimination of the occurrence of food safety problems at the utmost.
Authors:
Yao-Ze Feng; Da-Wen Sun
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  52     ISSN:  1549-7852     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2012 Nov 
Date Detail:
Created Date:  2012-07-24     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  1039-58     Citation Subset:  IM    
Affiliation:
a Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems Engineering , University College Dublin, National University of Ireland, Agriculture and Food Science Centre , Belfield , Dublin , Ireland.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Vacuum Cooling of Meat Products: Current State-of-the-Art Research Advances.
Next Document:  Raw Material Consumption of the European Union: concept, calculation method and results.