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Image Segmentation
Published in N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, Hyperspectral Imaging Analysis and Applications for Food Quality, 2018
Sylvio Barbon, Ana Paula Ayub da Costa Barbon, N.A. Valous, D.F. Barbin
In recent years, several imaging technologies have been applied for food quality assessment. However, standard image analysis in Red–Green–Blue (RGB) color space does not provide information about the composition of foods, since it can analyze only surface characteristics in the visible spectrum. A common alternative is based on near-infrared spectroscopy (NIRS), which provides spectral information in the near infrared-range across the sample surface. Nevertheless, the trade-off of spatial and spectral information arises, as NIRS is not able to report the spatial information of a pattern identified from a wavelength.
Effective Monitoring for Early Detection of Hypoxia in Fighter Pilots
Published in The International Journal of Aerospace Psychology, 2023
Kosuke Kumagai, Satoshi Maruyama, Takahiro Imamura, Tetsuya Iwamoto, Yoshiki Kanamaru, Masaki Mine, Kunio Takada, Kojiro Wada
Near-infrared spectroscopy (NIRS) is a very simple method allowing real-time measurement simply by attaching a probe to the front forehead. The pulse oximeter measures only the pulsatile arterial cerebral oxygenated hemoglobin (O2Hb) concentration, whereas NIRS measures the overall vascular O2Hb concentration consisting of about 30% arterial and 70% venous values (Benni et al., 2018). All NIRS data were expressed as changes from the baseline in levels of oxyhemoglobin (∆O2Hb), deoxyhemoglobin, and total hemoglobin. The advantage of NIRS compared to pulse oximetry is that NIRS does not depend on pulsatile flow and has become increasingly important in the management of cardiac arrest, and severe head injury (Weigl et al., 2016).
Model-based design of secondary drying using in-line near-infrared spectroscopy data
Published in Drying Technology, 2022
Serena Bobba, Nunzio Zinfollino, Davide Fissore
Studies about the secondary drying focused on the investigation of the desorption kinetics[19,20] and on the impact of process parameters[21–23] on it, for example, temperature and chamber pressure. The methods proposed were aimed at setting the operating conditions for this stage, but could not predict the RM content,[24] or, conversely, could predict the RM, but required a considerable experimental work.[25] Strategies for in-line monitoring of secondary drying and detecting the end-point were presented, based on tunable diode laser absorption spectroscopy[26] or on pressure rise test (PRT).[19,27,28] In this framework, Near-Infrared Spectroscopy (NIR spectroscopy or NIRS) can be a powerful tool to be installed in-line and used as a PAT tool. NIR technology is a noninvasive spectroscopic technique, based on the measurement of the absorbance of the system in the range 14,300–4000 cm−1 (700–2500 nm).[29–33] In particular, NIRS is able to detect water with high accuracy, since water gives strong signals around 6900 cm−1 and 5150 cm−1.[34] This characteristic makes NIRS particularly suitable for evaluating the RM of freeze-dried products. Indeed, this technique was exploited in several studies for freeze-drying applications, both as an off-line analyzer for the measurement of RM, active component, and cake structure,[35–39] and for in-line monitoring of the water content and of the modifications of proteins structures.[16,40–43] In particular, some applications for studying the water dynamics during the secondary drying were presented, proving the suitability of NIRS for detecting water even when the concentration is very low.[44,45]