Hyperspectral Imaging Technology: A Nondestructive Tool for Food Quality and Safety Evaluation and Inspection

Part of the Food Engineering Series book series (FSES)


Based on the integration of two conventional optical sensing technologies, imaging and spectroscopy, into unique imaging sensors, a hyperspectral imaging system can provide not only spatial information, like color imaging systems, but also spectral information for each pixel in an image, which makes a hyperspectral image capable of capturing both physical and morphological characteristics such as color, size, shape, and texture, and some intrinsic chemical and molecular information (such as water, fat, and protein) from a food product. This chapter presents the fundamentals and applications of a hyperspectral imaging technique. The basic principles and theoretical aspects of this technique, the processing methods for data analysis, and the main features of instruments are presented and discussed briefly, followed by a general overview of applications in quality determination for numerous food products to illustrate the applicability of this technique in the food industry for sample classification and grading, defect and disease detection, distribution visualization of chemical attributes in chemical images, and evaluations of the overall quality of meat, fruits, vegetables, and other food products.


Hyperspectral Imaging Gray Level Cooccurrence Matrix Hyperspectral Imaging System Psoas Major Residual Predictive Deviation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



The authors would like to acknowledge the financial support provided by the Irish Research Council for Science, Engineering and Technology dynamic investigations the Government of Ireland Postdoctoral Fellowship scheme.


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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.School of Biosystems Engineering, Food Refrigeration and Computerised Food Technology (FRCFT)University College Dublin, National University of Ireland, Agriculture & Food Science CentreDublin 4Ireland

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