Rapid and non-destructive classification of salinity levels in brined kimchi cabbage using hyperspectral imaging

Rapid and non-destructive classification of salinity levels in brined kimchi cabbage using hyperspectral imaging

In this study, we demonstrate the potential of a non-destructive hyperspectral imaging processing method in the near-infrared (NIR) region (874–1734 nm) for classifying the quality of brined kimchi cabbage. The salinity level of brined kimchi cabbage is an important indicator of consumer preference...

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Bibliographic Details
Main Authors: Hyeyeon Song, Myounghwan Kim, Kwang Sun Yoo, Ji-Hyoung Ha
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Heliyon
Subjects:
Brined kimchi cabbage
Classification
Hyperspectral imaging
Kimchi
Online Access:http://www.sciencedirect.com/science/article/pii/S240584402416848X
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http://www.sciencedirect.com/science/article/pii/S240584402416848X

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