Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging

Development of Noninvasive Classification Methods for Different Roasting Degrees of Coffee Beans Using Hyperspectral Imaging

This study aimed to develop an approach for quickly and noninvasively differentiating the roasting degrees of coffee beans using hyperspectral imaging (HSI). The qualitative properties of seven roasting degrees of coffee beans (unroasted, light, moderately light, light medium, medium, moderately dar...

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Bibliographic Details
Main Authors: Bingquan Chu, Keqiang Yu, Yanru Zhao, Yong He
Format: Article
Language:English
Published: MDPI AG 2018-04-01
Series:Sensors
Subjects:
coffee bean
roasting degree
qualitative properties
hyperspectral imaging
chemometric methods
Online Access:http://www.mdpi.com/1424-8220/18/4/1259

Internet

http://www.mdpi.com/1424-8220/18/4/1259

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