Hyperspectral Reflectance Imaging Technique for Visualization of Moisture Distribution in Cooked Chicken Breast

Sensors

Lalit Mohan Kandpal²  Hoonsoo Lee²  Moon S. Kim³  Changyeun Mo¹ 

[1] National Academy of Agricultural Science, Rural Development Administration, 88-2 Seodun-dong, Gwonseon-gu, Suwon, Gyeonggi-do 441-100, Korea; E-Mail:;Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 305-764, Korea; E-Mails:;Environmental Microbiology and Food Safety Laboratory, Agricultural Research Service, US Department of Agriculture, Powder Mill Rd. Bldg. 303, BARC-East, Beltsville, MD 20705, USA; E-Mail:

关键词: hyperspectral imaging;    chicken breast;    moisture content;    cooking oven;    PLSR;   

DOI  :  10.3390/s131013289

来源: mdpi

【 摘 要 】

Spectroscopy has proven to be an efficient tool for measuring the properties of meat. In this article, hyperspectral imaging (HSI) techniques are used to determine the moisture content in cooked chicken breast over the VIS/NIR (400–1,000 nm) spectral range. Moisture measurements were performed using an oven drying method. A partial least squares regression (PLSR) model was developed to extract a relationship between the HSI spectra and the moisture content. In the full wavelength range, the PLSR model possessed a maximum R²p of 0.90 and an SEP of 0.74%. For the NIR range, the PLSR model yielded an R²p of 0.94 and an SEP of 0.71%. The majority of the absorption peaks occurred around 760 and 970 nm, representing the water content in the samples. Finally, PLSR images were constructed to visualize the dehydration and water distribution within different sample regions. The high correlation coefficient and low prediction error from the PLSR analysis validates that HSI is an effective tool for visualizing the chemical properties of meat.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.