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Rapid and non-destructive determination of rancidity levels in butter cookies by multi-spectral imaging

文献类型: 外文期刊

作者: Xia, Qing 1 ; Liu, Changhong 1 ; Liu, Jinxia 1 ; Pan, Wenjuan 1 ; Lu, Xuzhong 2 ; Yang, Jianbo 2 ; Chen, Wei 1 ; Zheng, L 1 ;

作者机构: 1.Hefei Univ Technol, Sch Biotechnol & Food Engn, Hefei 230009, Peoples R China

2.Anhui Acad Agr Sci, Rice Res Inst, Hefei 230031, Peoples R China

3.Hefei Univ Technol, Sch Med Engn, Hefei 230009, Peoples R China

关键词: multi-spectral imaging;non-destructive;butter cookies;rancidity monitoring

期刊名称:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE ( 影响因子:3.638; 五年影响因子:3.802 )

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收录情况: SCI

摘要: BACKGROUND: Rancidity is an important attribute for quality assessment of butter cookies, while traditional methods for rancidity measurement are usually laborious, destructive and prone to operational error. In the present paper, the potential of applying multi-spectral imaging (MSI) technology with 19 wavelengths in the range of 405-970nm to evaluate the rancidity in butter cookies was investigated.

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