SPEL: Development af a New Spectral Signature Library for Food Products

Ömrüuzun, Fatih
Özdemir, Okan Bilge
Çetin, Yasemin
Hyperspectral Imaging (HSI) has become a widely used nondestructive inspection method in Food Quality Assessment (FQA). In FQA studies, HSI is used to measure light reectance characteristics (spectra) of food products at different wavelengths. Obtained spectral characteristics of food products reveal detailed information such as freshness, suitability for consumption, potential diseases etc. In this study, development phases and features of METU - Spectral Signature Library of Food Products (METU SPEL) database based on U.S. Department of Agriculture - USDA National Nutrient Database for Standard Reference, Release 26 is described. The main objective of METU SPEL is to build a library that contains spectral characteristics of food products to assist researchers working on FQA with HSI.


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High pressure applications are alternatives to conventional methods in food processing. They provide interesting modifications in food structures which leads to new product formulations. The aim of this study is to identify the effects of two different treatments, high hydrostatic pressure (HHP) and high dynamic pressure (HDP) on stability and rheological properties of model oil-in-water emulsions. Microfluidization was selected among the HDP homogenization techniques. The performance of each process was an...
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Citation Formats
F. Ömrüuzun, O. B. Özdemir, and Y. Çetin, “SPEL: Development af a New Spectral Signature Library for Food Products,” Petersburg; Russian Federation, 2014, p. 15, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/79933.