ADVANTAGES of HSI

Hyperspectral imaging is emerging as a non destructive method for evaluation of food quality. It

does not require the complicated and time consuming sample preparation tasks. Hyperspectral imaging

ensures environment friendliness and laboratory safety as use of chemical is totally eliminated. Like NIR

spectroscopy, this method is also simpler one for food quality analysis after successful calibration of the

system. Hyperspectral imaging would be a cost effective technology, as it reduces time, labor and cost of

chemical requirements. Unlike spectroscopy hyperspectral imaging establishes three dimensional spatial

and spectral data which allows allocation of chemical constituent on spatial map of sample. Spectroscopic

and imaging features of hyperspectral imaging made it easy to perform both qualitative and quantitative

analysis of food material. Objects of similar color and physical features can also be distinguished based

on their spectral values, therefore three dimensional “hypercube” feature makes hyperspectral imaging

suitable for on-line grading and sorting operations. Also fresh fruits and vegetables may be sorted

according to their compositional values internal quality.