Multi-spectral imaging of food quality in thermal processing

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Thermal processing is recognized as a major source of quality degradation of heat-sensitive foods, resulting in almost 95% loss of natural vitamins and bioactive components (Sun, 2006). The challenge of maintaining both quality and safety in thermal processing depends on our understanding of mechanisms of quality degradation. Due to the number of physical and biochemical mechanisms involved, there is a gap in our knowledge of temperature-induced quality degradation. Although the sensory evaluation of quality is appropriate and may be the most accurate method, sensory panels are not always available for routine, large-scale evaluation of food quality. The tremendous resolution of computer vision has opened the way for real-time imaging of food quality degradation. However, the use of computer vision for real-time imaging of food quality has been limited because of the difficulties in interpretation of quality indicators from digital images.