Detection of Sulfite Dioxide Residue on the Surface of Fresh-Cut Potato Slices Using Near-Infrared Hyperspectral Imaging System and Portable Near-Infrared Spectrometer

Sodium pyrosulfite is a browning inhibitor used for the storage of fresh-cut potato slices. Excessive use of sodium pyrosulfite can lead to sulfur dioxide residue, which is harmful for the human body. The sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentr...

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Hlavní autoři:	Xiulin Bai, Qinlin Xiao, Lei Zhou, Yu Tang, Yong He
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2020-04-01
Edice:	Molecules
Témata:	portable near-infrared spectrometer near-infrared hyperspectral imaging sulfite residue fresh-cut potato slices sodium pyrosulfite
On-line přístup:	https://www.mdpi.com/1420-3049/25/7/1651
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