Interpreting the variation in particle size of ground spice by high-resolution visual and spectral imaging: A ginger case study.

Autor: Han Q; Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Institute for Global Food Security, Biological Sciences, 19 Chlorine Gardens, Queen's University Belfast, BT9 5DL, Belfast, Northern Ireland, United Kingdom., Peller J; Plant Sciences Group, Wageningen University & Research, 6708 PB Wageningen, the Netherlands., Erasmus SW; Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands., Elliott CT; Institute for Global Food Security, Biological Sciences, 19 Chlorine Gardens, Queen's University Belfast, BT9 5DL, Belfast, Northern Ireland, United Kingdom; School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin Road, Khong Luang, Pathum Thani 12120, Thailand., van Ruth SM; Food Quality and Design Group, Wageningen University & Research, P.O. Box 17, 6700 AA Wageningen, the Netherlands; Institute for Global Food Security, Biological Sciences, 19 Chlorine Gardens, Queen's University Belfast, BT9 5DL, Belfast, Northern Ireland, United Kingdom. Electronic address: saskia.vanruth@wur.nl.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Aug; Vol. 170, pp. 113023. Date of Electronic Publication: 2023 May 22.
DOI: 10.1016/j.foodres.2023.113023
Abstrakt: High-resolution (HR) visual imaging and spectral imaging are common computer vision-based techniques used for food quality analysis and/or authentication based on the interaction of light and material surface and/or composition. The particle size of ground spices is an important morphological feature that affects the physico-chemical properties of food products containing such particles. This study aimed to interpret the impact of particle size of ground spice on its HR visual profile and spectral imaging profile using ginger powder as a representative spice powder model. The results revealed an increase in the light reflection with the decrease of particle size of ginger powder, which was manifested by the lighter colour (higher percentage of the colour code with lighter yellow colour) of the HR visual image and stronger reflection with spectral imaging. The study also revealed that, in spectral imaging, the influence of the particle size of ginger powder increased with rising wavelengths. Finally, the results indicated a relationship between spectral wavelengths, ginger particle size, and other natural variables of the products which might be generated from cultivation to processing. Ultimately, the impact of natural variables arising during the food production process on the physico-chemical properties of the product should be fully considered or even additionally evaluated prior to the application of specific food quality and/or authentication analytical techniques.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: