9 May 2012 Differentiation of microstructures of sugar foams by means of spatially resolved spectroscopy
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Food quality is critically determined by its microstructure and composition. These properties could be quantified noninvasively by means of optical properties (absorption and reduced scattering coefficients) of the food samples. In this research, a spatially-resolved spectroscopy setup based on a fiber-optic probe was developed for acquiring spatiallyresolved diffuse reflectance of three sugar foams with different designed microstructures in the range 500 - 1000 nm. A model for light propagation in turbid media based on diffusion approximation for solving the radiative transport equation was employed to derive optical properties (absorption and reduced scattering coefficients) of these foams. The accuracy of this light propagation model was validated on four liquid phantoms with known optical properties. The obtained results indicated that the optical properties estimation was successfully validated on these liquid phantoms. The estimated reduced scattering coefficients μs' of the foams clearly showed the effect of foaming time on their microstructures. The acquired absorption coefficients μa were also in good agreement with the designed ingredients of these sugar foams. The research results clearly support the potential of spatially-resolved spectroscopy for nondestructive food quality inspection and process monitoring in the food industry.
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Nghia Nguyen Do Trong, Nghia Nguyen Do Trong, Rodrigo Watte, Rodrigo Watte, Ben Aernouts, Ben Aernouts, Eva Verhoelst, Eva Verhoelst, Mizuki Tsuta, Mizuki Tsuta, Ewa Jakubczyk, Ewa Jakubczyk, Ewa Gondek, Ewa Gondek, Pieter Verboven, Pieter Verboven, Bart M. Nicolaï, Bart M. Nicolaï, Wouter Saeys, Wouter Saeys, "Differentiation of microstructures of sugar foams by means of spatially resolved spectroscopy", Proc. SPIE 8439, Optical Sensing and Detection II, 843914 (9 May 2012); doi: 10.1117/12.922288; https://doi.org/10.1117/12.922288

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