naa a22 4500 510727344 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0928-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0928-0 Application of Time Series Hyperspectral Imaging (TS-HSI) for Determining Water Distribution Within Beef and Spectral Kinetic Analysis During Dehydration [Elektronische Daten] [Di Wu, Songjing Wang, Nanfei Wang, Pengcheng Nie, Yong He, Da-Wen Sun, Jiansong Yao] This study was carried out for rapid and noninvasive determination of water distribution within beef during dehydration using time series hyperspectral imaging (TS-HSI). Hyperspectral images (380-1,700nm) of beef slices were acquired at different periods of dehydration process. The spectra of beef were extracted from the TS-HSI images using image segmentation process. Principal component analysis was conducted to obtain an overview of the systematic spectral variations during dehydration. Instead of the traditional data mining strategies to cope with the large multivariate data structures in the TS-HSI images, the selection of effective wavelengths was conducted for the first time to reduce the computational burden of the TS-HSI data and predigest calibration modeling. On the basis of the effective wavelengths identified by using successive projections algorithm (SPA), three spectral calibration algorithms of partial least squares regression, least squares support vector machines, and multiple linear regression (MLR) were compared. The SPA-MLR model with Spectral Set I was considered to be the best for determining water content of beef slice. The model led to a coefficient of determination ( $$ r_V^2 $$ ) of 0.953 and root mean square error estimated by cross-validation of 1.280%. The visualization of water distribution within beef slice during dehydration was finally generated by transferring the quantitative model to each pixel in the image to determine water content in all spots of the beef sample. Kinetic analysis of the TS-HSI images was also conducted for the first time to analyze spectral changes of beef during dehydration. The results demonstrate that TS-HSI has the potential of quantitatively visualizing water content of beef rapidly and noninvasively during dehydration in a reasonable accuracy. Springer Science+Business Media, LLC, 2012 Time series hyperspectral imaging nationallicence Beef nationallicence Water content nationallicence Dehydration nationallicence Variable selection nationallicence Kinetic analysis nationallicence Wu Di College of Biosystems Engineering and Food Science, Zhejiang University, 310058, Hangzhou, China aut Wang Songjing Department of Mathematics, Zhejiang University, 310027, Hangzhou, China aut Wang Nanfei College of Biosystems Engineering and Food Science, Zhejiang University, 310058, Hangzhou, China aut Nie Pengcheng College of Biosystems Engineering and Food Science, Zhejiang University, 310058, Hangzhou, China aut He Yong College of Biosystems Engineering and Food Science, Zhejiang University, 310058, Hangzhou, China aut Sun Da-Wen Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems Engineering, University College Dublin, Agriculture & Food Science Centre, National University of Ireland, Belfield, Dublin 4, Ireland aut Yao Jiansong Management Bureau of Agricultural Machine of Haining, 314400, Haining, China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 2943-2958 1935-5130 6:11<2943 2013 6 11947 https://doi.org/10.1007/s11947-012-0928-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0928-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Wu Di College of Biosystems Engineering and Food Science, Zhejiang University, 310058, Hangzhou, China aut NATIONALLICENCE 700 1- Wang Songjing Department of Mathematics, Zhejiang University, 310027, Hangzhou, China aut NATIONALLICENCE 700 1- Wang Nanfei College of Biosystems Engineering and Food Science, Zhejiang University, 310058, Hangzhou, China aut NATIONALLICENCE 700 1- Nie Pengcheng College of Biosystems Engineering and Food Science, Zhejiang University, 310058, Hangzhou, China aut NATIONALLICENCE 700 1- He Yong College of Biosystems Engineering and Food Science, Zhejiang University, 310058, Hangzhou, China aut NATIONALLICENCE 700 1- Sun Da-Wen Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems Engineering, University College Dublin, Agriculture & Food Science Centre, National University of Ireland, Belfield, Dublin 4, Ireland aut NATIONALLICENCE 700 1- Yao Jiansong Management Bureau of Agricultural Machine of Haining, 314400, Haining, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 2943-2958 1935-5130 6:11<2943 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer