Non-destructive Spectroscopic Sensors (NDSS), such as NIR Spectroscopy, Fluorescence, Raman or Hyperspectral imaging, enable rapid, non-destructive and environmentally-safe assessment of multiple parameters in a variety of food products. Most applications of these technologies in the food industry are made at-line. Industry requires them to be deployed in situ and preferably on-line for full process control over the entire food chain.
These requirements introduce constraints on sensor design and calibration development which do not normally apply to laboratory-based instruments. Long-term stability of instruments, robustness of the calibrations, sensor integration in production environments, transferability of data and the building of real-time decision-making systems are critical issues to be considered.
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