Spectral and Hyperspectral Inspection of Beef Ageing State
نویسندگان
چکیده
Near-infrared (NIR) spectroscopy measures the absorption of electromagnetic radiation at wavelengths in the range 780-2500 nm. NIR spectra of foods comprise broad bands arising from overlapping absorptions corresponding mainly to overtones and combinations of vibrational modes involving C-H, O-H and N-H chemical bonds. The concentrations of constituents such as water, protein, fat and carbohydrate can in principle be determined using classical absorption spectroscopy. However, for most food samples, this chemical information is obscured by changes in the spectra caused by physical properties such as the particle size of powders. This means that NIR spectroscopy becomes a secondary method requiring calibration against a reference method for the constituent of interest. As a consequence of the physics of diffuse transmittance and reflectance and the complexity of the spectra, calibration is normally carried out using multivariate mathematics.
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