Instrument-based detection methods for adulteration in spice and spice products – A review <s> Hyper Spectral Imaging Principle <s> Development of effective food inspection systems is critical in successful implementation of the hazard analysis and critical control points (HACCP) program. Hyperspectral imaging or imaging spectroscopy, which combines techniques of imaging and spectroscopy to acquire spatial and spectral information simultaneously, has great potential in food quality and safety inspection. This paper reviewed the basic principle and features of hyperspectral imaging and its hardware and software implementation. The potential areas of application for hyperspectral imaging in food quality and safety inspection were identified and its limitations were discussed. A hyperspectral imaging system developed for research in food quality and safety inspection was described. Experiments were performed to acquire hyperspectral images from four classes of poultry carcasses: normal, cadaver, septicemia, and tumor. Noticeable differences in the spectra of the relative reflectance and its second difference in the wavelengths between 430 nm and 900 nm were observed between wholesome and unwholesome carcasses. Differences among the three classes of unwholesome carcasses were also observed from their respective spectra. These results showed that hyperspectral imaging can be an effective tool for safety inspection of poultry carcasses. <s> BIB001 </s> Instrument-based detection methods for adulteration in spice and spice products – A review <s> Hyper Spectral Imaging Principle <s> Abstract Background The quality of products depends on their processing. Effective way of monitoring and controlling these processes will ensure the quality and safety of products. Since traditional measurement methods cannot achieve on-line monitoring, imaging spectroscopy, as a fast, accurate and non-destructive detection tool, has been widely used to evaluate quality and safety attributes of foods undergoing various processes. Scope and Approach In the current review, detailed applications of hyperspectral imaging (HSI) system in various food processes are outlined, including cooking, drying, chilling, freezing and storage, and salt curing. The study emphasized the ability of HSI technique to detect internal and external quality parameters in different food processes. Also, the advantages and disadvantages of HSI applications on these food processes are discussed. Key Findings and Conclusions The literature presented in this review clearly demonstrate that HSI has the ability to inspect and monitor different food manufacturing processes and has the potential to control the quality and safety of the processed foods. Although still with some barriers, it can be expected the HSI systems will find more useful and valuable applications in the future evaluation of food processes. <s> BIB002
Hyper spectral imaging (HSI) combines both, conventional imaging and spectroscopic imaging, and has a wide application in food and agricultural product quality and safety analysis. Essentially, HSI acquires both spatial and spectral features simultaneously BIB002 BIB001 . Hyper spectral images are made up of a number of neighbouring wavebands for each spatial position of a sample being studied. Consequently, the spectrum obtained for each position acts as a fingerprint that helps in characterisation of the particular pixel in that position (Elmasry et al. 2012; Shaw & Manolakis 2002) .