ABSTRACT
Optical properties are important for understanding the behaviors and responses of food products when they are exposed to electromagnetic radiation. Light absorption and scattering are two primary phenomena during the interaction of photons with biological materials, which are characterized by the absorption coefficient (μa) and reduced scattering coefficient ( ).′µs Light absorption is mainly related to the chemical composition of the material, while scattering is influenced by the structural and
7.1 Introduction .................................................................................................. 159 7.2 Theory and Modeling for SRS...................................................................... 160
7.2.1 Steady-State Light Transfer in Homogenous Media ......................... 161 7.2.2 Steady-State Light Transfer in Layered Media ................................. 163
7.3 Instrumentation for SRS ............................................................................... 165 7.3.1 Optical Fiber Probe ........................................................................... 165
7.3.1.1 Translation Stage SRS ........................................................ 165 7.3.1.2 Fiber-Array Probe SRS ...................................................... 166 7.3.1.3 Illustration of Fiber-Array Probe SRS Measurement ........ 168
7.3.2 Monochromatic Imaging .................................................................. 169 7.3.3 Hyperspectral Imaging ..................................................................... 170 7.3.4 Spatial Frequency-Domain Imaging ................................................. 173
7.4 Measurement of Optical Properties of Food Products ................................. 175 7.4.1 Optical Properties of Food Products ................................................ 175 7.4.2 Relationship between Optical Properties and Structural
Properties of Apple Fruit .................................................................. 179 7.5 Conclusions and Future Trends .................................................................... 180 References .............................................................................................................. 181
physical properties. Hence, quantification of the optical properties of food products is key to understanding light propagation, designing effective optical devices, and developing new prototypes for quality and property evaluation of food products.
