Rapid and non-destructive determination of rancidity levels in butter cookies by multi-spectral imaging
文献类型： 外文期刊
第一作者： Xia, Qing
作者： Xia, Qing;Liu, Changhong;Liu, Jinxia;Pan, Wenjuan;Chen, Wei;Zheng, Lei;Lu, Xuzhong;Yang, Jianbo;Zheng, Lei
作者机构：
关键词： multi-spectral imaging;non-destructive;butter cookies;rancidity monitoring
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： BACKGROUND: Rancidity is an important attribute for quality assessment of butter cookies, while traditional methods for rancidity measurement are usually laborious, destructive and prone to operational error. In the present paper, the potential of applying multi-spectral imaging (MSI) technology with 19 wavelengths in the range of 405-970nm to evaluate the rancidity in butter cookies was investigated.
分类号： S
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