Hyperspectral Imaging: An Inside View of Food Quality

舌尖上的中國(guó)，早已告別“吃飽就行”的時(shí)代。如今，我們追求的是更高品質(zhì)、更安全放心的食品。高光譜成像技術(shù)作為一種新興的技術(shù)，它能像“火眼金睛”一樣，穿透食品的表象，檢測(cè)其內(nèi)在的成分、品質(zhì)和安全狀況。下面，讓我們一起走進(jìn)高光譜成像技術(shù)在食品行業(yè)的應(yīng)用巡禮。

In China, the era of being satisfied with merely "having enough to eat" is long gone. Today, we pursue higher quality, safer, and more reliable food. As an emerging technology, hyperspectral imaging can penetrate the surface of food products—much like having "eyes that see beneath the surface"—to detect their internal composition, quality, and safety conditions. Below, let’s explore the applications of hyperspectral imaging technology in the food industry.

農(nóng)產(chǎn)品的品質(zhì)檢測(cè) / Quality Inspection of Agricultural Products

高光譜成像在農(nóng)產(chǎn)品分選中，尤其擅長(zhǎng)進(jìn)行無(wú)損檢測(cè)，發(fā)現(xiàn)肉眼難以察覺(jué)的內(nèi)部損傷。例如，它可以檢測(cè)蘋(píng)果外表可能看不見(jiàn)的瘀傷或內(nèi)部損傷，實(shí)現(xiàn)更精準(zhǔn)的分級(jí)，提升產(chǎn)品價(jià)值。這種非破壞性的檢測(cè)方式，能夠幫助生產(chǎn)者剔除存在潛在質(zhì)量問(wèn)題的產(chǎn)品，提升整體的產(chǎn)品質(zhì)量和市場(chǎng)競(jìng)爭(zhēng)力。

Hyperspectral imaging excels in the non-destructive inspection of agricultural products, particularly in sorting operations. It can detect internal damage that is difficult to see with the naked eye. For example, it can identify bruises or internal defects in apples that are not visible externally, enabling more accurate grading and enhancing product value. This non-destructive testing method helps producers remove items with potential quality issues, thereby improving overall product quality and market competitiveness.

基于高光譜的蘋(píng)果分選 / Hyperspectral-Based Apple Sorting

農(nóng)產(chǎn)品的感官特征評(píng)價(jià) / Evaluation of Sensory Characteristics in Agricultural Products

感官特征，如糖度、酸度、硬度和成熟度，直接影響消費(fèi)者對(duì)農(nóng)產(chǎn)品的喜好。高光譜成像技術(shù)在食品感官評(píng)價(jià)中展現(xiàn)出巨大潛力，能夠無(wú)損地預(yù)測(cè)這些關(guān)鍵指標(biāo)。例如，通過(guò)分析柿子在特定波長(zhǎng)的反射率，可以建立澀味預(yù)測(cè)模型；通過(guò)分析葡萄在近紅外波段的光譜吸收特征，可以預(yù)測(cè)其糖度和酸度。與傳統(tǒng)感官評(píng)價(jià)方法相比，高光譜成像具有快速、客觀(guān)、無(wú)損的優(yōu)點(diǎn)。

Sensory attributes such as sugar content, acidity, firmness, and ripeness directly influence consumer preference for agricultural products. Hyperspectral imaging shows great potential in the sensory evaluation of food, as it can non-destructively predict these key indicators. For instance, by analyzing the reflectance of persimmons at specific wavelengths, a prediction model for astringency can be developed. Similarly, by examining the spectral absorption features of grapes in the near-infrared range, their sugar and acid levels can be predicted. Compared with traditional sensory evaluation methods, hyperspectral imaging offers the advantages of speed, objectivity, and non-destructiveness.

使用高光譜技術(shù)實(shí)時(shí)在線(xiàn)檢測(cè)葡萄糖度 / Real-Time Online Detection of Grape Sugar Content Using Hyperspectral Technology

茶葉品質(zhì)評(píng)估 / Tea Quality Assessment

通過(guò)分析茶葉的光譜信息，可以無(wú)損、精確地分析茶葉中的生物活性成分，如茶多酚、咖啡堿和氨基酸等，這些成分對(duì)茶葉的風(fēng)味和品質(zhì)至關(guān)重要。某團(tuán)隊(duì)利用高光譜數(shù)據(jù)建立了模型，可以準(zhǔn)確估計(jì)茶葉中的茶多酚含量。另一團(tuán)隊(duì)利用無(wú)人機(jī)搭載的高光譜相機(jī)，預(yù)測(cè)茶多酚和氨基酸含量，并評(píng)估茶多酚與氨基酸比值。

By analyzing the spectral information of tea leaves, key bioactive components such as tea polyphenols, caffeine, and amino acids—which are crucial to the flavor and quality of tea—can be assessed accurately and non-destructively. One research team developed a model based on hyperspectral data to accurately estimate the content of tea polyphenols. Another team used a drone-mounted hyperspectral camera to predict the contents of tea polyphenols and amino acids, and further evaluated the ratio between the two.

肉品質(zhì)量評(píng)估 / Meat Quality Assessment

高光譜成像可準(zhǔn)確測(cè)量脂肪和蛋白質(zhì)含量，評(píng)估營(yíng)養(yǎng)價(jià)值和風(fēng)味。例如，分析牛肉大理石花紋預(yù)測(cè)嫩度和多汁性，或評(píng)估魚(yú)類(lèi)蛋白質(zhì)降解程度判斷新鮮度，區(qū)分正常胸肉和“木質(zhì)胸肉”，它不僅能優(yōu)化利用率，還能檢測(cè)骨碎片等異物，確保食品安全。

Hyperspectral imaging can accurately measure fat and protein content, helping to evaluate nutritional value and flavor profiles. For example, it can analyze the marbling of beef to predict tenderness and juiciness, or assess the degree of protein degradation in fish to determine freshness. It is also capable of distinguishing between normal chicken breast and woody breast, and can detect foreign materials such as bone fragments—enhancing utilization efficiency while ensuring food safety.

利用高光譜技術(shù)區(qū)分雞胸肉肉質(zhì) / Differentiating Chicken Breast Meat Quality Using Hyperspectral Technology

高光譜成像技術(shù)作為新興的食品檢測(cè)手段，潛力巨大。盡管數(shù)據(jù)處理、設(shè)備成本和應(yīng)用場(chǎng)景復(fù)雜性帶來(lái)挑戰(zhàn)，但人工智能和機(jī)器學(xué)習(xí)的快速發(fā)展，為高光譜成像技術(shù)帶來(lái)了新的機(jī)遇。通過(guò)結(jié)合大數(shù)據(jù)分析與建模，有望進(jìn)一步提高食品品質(zhì)預(yù)測(cè)的準(zhǔn)確性，實(shí)現(xiàn)農(nóng)產(chǎn)品等產(chǎn)業(yè)鏈的智能化升級(jí)，從生產(chǎn)到加工再到銷(xiāo)售，帶來(lái)更高效、更有品質(zhì)保障的生產(chǎn)模式。

As an emerging tool in food inspection, hyperspectral imaging holds significant potential. Although challenges remain in data processing, equipment costs, and the complexity of application scenarios, the rapid development of artificial intelligence and machine learning presents new opportunities for the technology. By integrating big data analysis and modeling, hyperspectral imaging is expected to further improve the accuracy of food quality prediction and enable intelligent upgrades across agricultural and food production chains—from production and processing to sales—paving the way for more efficient and quality-assured production models.