Spectroscopy and Spectral Analysis, Volume. 40, Issue 11, 3549(2020)

Detection of Component Content Changes During Tofu Formation Based on Hyperspectral Imaging Technology

Cheng-ke WANG*, Ze-xiang ZHANG, Xiao-wei HUANG, Xiao-bo ZOU, Zhi-huang LI, and Ji-yong SHI
Author Affiliations
  • School of Food and Biological Engineering, School of Agricultural Equipment Engineering, Jiangsu University, Zhenjiang 212013, China
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    References(5)

    [4] Alvarez A d O, Amigo J M, Engelsen M M et al[D]. Food Chemistry, 208, 318(2016).

    [5] Coutts F K, Murray P, Polak A et al[D]. IET Image Processing, 13, 1152(2019).

    [6] Magán C, Oblitas J, Vásquez N et al[D]. Journal of Food Engineering, 219, 8(2018).

    [8] Amigo J M, Blasco J, Munera S et al[D]. Biosystems Engineering, 182, 54(2019).

    [9] Cheng W, Pu H, Sun D-W et al[D]. LWT—Food Science and Technology, 72, 329(2016).

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    Cheng-ke WANG, Ze-xiang ZHANG, Xiao-wei HUANG, Xiao-bo ZOU, Zhi-huang LI, Ji-yong SHI. Detection of Component Content Changes During Tofu Formation Based on Hyperspectral Imaging Technology[J]. Spectroscopy and Spectral Analysis, 2020, 40(11): 3549

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    Paper Information

    Category: Research Articles

    Received: Oct. 14, 2019

    Accepted: --

    Published Online: Jun. 18, 2021

    The Author Email: Cheng-ke WANG (wangck@ujs.edu.cn)

    DOI:10.3964/j.issn.1000-0593(2020)11-3549-07

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