Hyperspectral system for the detection of foreign bodies in meat products

Diaz, Ricardo; Cervera, L.; Fenollosa, S.; Ávila, Carmen Sánchez; Belenguer, J.

doi:10.1016/j.proeng.2011.12.077

Cited by 17 publications

(10 citation statements)

References 2 publications

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“…Díaz, Cervera, Fenollosa, Ávila, and Belenguer () used a hyperspectral system for detecting foreign materials in pork steaks products. The hyperspectral system consisted of an infrared camera, a spectrograph and four infrared halogen lamps.…”

Section: Noninvasive Techniquesmentioning

confidence: 99%

Noninvasive techniques for detection of foreign bodies in food: A review

Khairi

Ibrahim

Yunus

et al. 2018

J Food Process Engineering

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Foreign body in food is a matter of concern in food industry as it determines the safety and quality of the product. This issue leads to anxiety as it is hazardous if it is accidentally being consumed. Therefore, foreign body detection is urgently needed. Noninvasive techniques are attractive as they can be used to evaluate without altering the originality of the food products in terms of ingredient and structure. With the growing interest in this subject, this article reviews the development of noninvasive techniques including X‐ray, thermal imaging, near‐infrared spectroscopy, hyperspectral imaging, ultrasonic, and terahertz. The principle and application of each technique are elaborated. The performances and limitations from previous studies in several types of food applications are analyzed. In addition, future trends and challenges encountered with these techniques are highlighted. It is envisaged that the information gathered in this article will be a valuable source of information for researchers working in this topic. Practical applications The existence of foreign bodies in food causes degradation of their quality and safety. The implementation of the noninvasive technique as a monitoring tool have received an encouraging response from the manufacturers which endeavors to maintain their credibility and reputation. This review serves to provide an up‐to‐date development on the noninvasive technique for detecting foreign bodies which is useful for academicians and researchers especially from the food processing industries.

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Section: Noninvasive Techniquesmentioning

confidence: 99%

Noninvasive techniques for detection of foreign bodies in food: A review

Khairi

Ibrahim

Yunus

et al. 2018

J Food Process Engineering

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“…114 Such image acquisition combinations along with data fusion techniques are likely to expand in the future for building multitask food inspection systems. There are many recent published reviews dealing with the application of Vis/NIR hyperspectral/ multispectral imaging for classification and grading, 115,116 defect [117][118][119] and disease 120 detection, distribution visualization of chemical attributes, 121,122 and for inspection of meat, 123,124 fruit 110,125,126 and vegetable, 110,127,128 fish 129,130 and etc.…”

Section: Hyperspectral Imaging and Multispectral Imagingmentioning

confidence: 99%

Non-invasive sensing for food reassurance

Zhang

Huang

Povey

2016

Analyst

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Consumers and governments are increasingly interested in the safety, authenticity and quality of food commodities. This has driven attention towards non invasive sensing techniques used for rapid analyzing these commodities. This paper provides an overview of the state of the art in, and available alternatives for, food assurance based on non invasive sensing techniques. The main food quality traits of interest using non invasive sensing techniques are sensory characteristics, chemical composition, physicochemical properties, health protecting properties, nutritional characteristics and safety. A wide range of non invasive sensing techniques, from optical, acoustical, electrical, to nuclear magnetic, x ray, biosensor, microwave and terahertz, are organized according to physical principle. Some of these techniques are now in a period of transition between experimental and applied utilization and several sensors and instruments are reviewed. With continued innovation and attention to key challenges, such non invasive sensors and biosensors are expected to open up new exciting avenues in the field of portable and wearable wireless sensing devices and connecting with mobile networks, thus finding considerable use in a wide range of food assurance applications. The need for an appropriate regulatory framework is emphasized which acts to exclude unwanted components in foods and includes needed components, with sensors as part of a reassurance framework supporting regulation and food chain management. The integration of these sensor modalities into a single technological and commercial platform offers an opportunity for a paradigm shift in food reassurance.Non invasive sensing; food, machine vision; Vis/NIR spectroscopy; UV Vis fluorescence; hyperspectral imaging, ultrasound; electronic nose; electronic tongue; conductivity; NMR; X ray; Microwave; Terahertz; quality; reassurance 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 In recent years, consumers and governments are increasingly demanding information and reassurance on the content as well as on the origin of their food 1 3 . Food industry (suppliers, manufactures and supermarkets) are required to provide and confirm the authenticity and point of origin of food products and their components, in order to protect consumer rights and prevent fraudulent or deceptive practices such as food adulteration. Therefore, food reassurance is crucial to food production and security of food supply 4 6 . Page 2 of 65 AnalystThe concept of reassurance relies on the fact that it is desirable to ensure that the food adheres to its implied or commonly understood description. For example, free from inanimate objects such as glass, plastic, metal that can enter through the manufacturing processes; free from unacceptable levels of animate material such as viruses, bacteria, prions and spores that could lead to ...

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“…Furthermore, new applications appear in the food industry on a daily basis due to the introduction of noninvasive, chemical free, and fast-moving technologies [22]. Previously, the NIR imaging system was used to identify leaves, twigs, and stones in blueberries [23]; coins, glass balls, and rubber in dough, cheese, doughnuts, and meats [12]; leaves and stems in blueberries [24]; bone fragments in chicken breast fillets [25]; and polyethylene terephthalate (PET), polyethylene (PE), metal, insects, and bones in pork steaks [26]. Additionally, near infrared spectroscopy was used to identify insects in various foods, such as chestnuts [27], rice [28], and olives [29].…”

Section: Introductionmentioning

confidence: 99%

Multispectral Wavebands Selection for the Detection of Potential Foreign Materials in Fresh-Cut Vegetables

Tunny

Amanah

Faqeerzada

et al. 2022

Sensors

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Ensuring the quality of fresh-cut vegetables is the greatest challenge for the food industry and is equally as important to consumers (and their health). Several investigations have proven the necessity of advanced technology for detecting foreign materials (FMs) in fresh-cut vegetables. In this study, the possibility of using near infrared spectral analysis as a potential technique was investigated to identify various types of FMs in seven common fresh-cut vegetables by selecting important wavebands. Various waveband selection methods, such as the weighted regression coefficient (WRC), variable importance in projection (VIP), sequential feature selection (SFS), successive projection algorithm (SPA), and interval PLS (iPLS), were used to investigate the optimal multispectral wavebands to classify the FMs and vegetables. The application of selected wavebands was further tested using NIR imaging, and the results showed good potentiality by identifying 99 out of 107 FMs. The results indicate the high applicability of the multispectral NIR imaging technique to detect FMs in fresh-cut vegetables for industrial application.

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Hyperspectral system for the detection of foreign bodies in meat products

Cited by 17 publications

References 2 publications

Noninvasive techniques for detection of foreign bodies in food: A review

Noninvasive techniques for detection of foreign bodies in food: A review

Non-invasive sensing for food reassurance

Multispectral Wavebands Selection for the Detection of Potential Foreign Materials in Fresh-Cut Vegetables

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