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      Principles and applications of hyperspectral imaging in quality evaluation of agro-food products: a review.

      Critical Reviews in Food Science and Nutrition

      Agaricales, chemistry, Algorithms, Calibration, Cereals, microbiology, parasitology, Dairy Products, analysis, Food Quality, Fruit, Image Processing, Computer-Assisted, methods, Meat, Multivariate Analysis, Quality Control, Spectroscopy, Near-Infrared, Vegetables, Wavelet Analysis

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          The requirements of reliability, expeditiousness, accuracy, consistency, and simplicity for quality assessment of food products encouraged the development of non-destructive technologies to meet the demands of consumers to obtain superior food qualities. Hyperspectral imaging is one of the most promising techniques currently investigated for quality evaluation purposes in numerous sorts of applications. The main advantage of the hyperspectral imaging system is its aptitude to incorporate both spectroscopy and imaging techniques not only to make a direct assessment of different components simultaneously but also to locate the spatial distribution of such components in the tested products. Associated with multivariate analysis protocols, hyperspectral imaging shows a convinced attitude to be dominated in food authentication and analysis in future. The marvellous potential of the hyperspectral imaging technique as a non-destructive tool has driven the development of more sophisticated hyperspectral imaging systems in food applications. The aim of this review is to give detailed outlines about the theory and principles of hyperspectral imaging and to focus primarily on its applications in the field of quality evaluation of agro-food products as well as its future applicability in modern food industries and research.

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