Qualitative properties of roasting defect beans and development of its classification methods by hyperspectral imaging technology
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- 作者：Jeong-Seok Choa ; Hyung-Jin Baeb ; Byoung-Kwan Chob ; Kwang-Deog Moona ; kdmoon@knu.ac.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Coffee ; Roasting defects ; Qualitative properties ; Moisture content ; Hyperspectral imaging
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：505-509
- 全文大小：676 K
文摘
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Roasting defect beans have its specific roasting degree with changes of quality properties.
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Roasting defect beans can produce undesirable qualities of coffee brew.
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Approximately 1420 nm was the most powerful wavelength to classify roasting defect beans.
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Hyperspectral imaging technology can be used to classify various roasting defect beans.