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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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S240584402416848X |
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