فردین اخلاقیان طاب

Abstract In recent years, due to the increasing consciousness of quality in the food and health sector, much progress has been made in developing non-invasive techniques for the evaluation or inspection of internal qualitative parameters of fruits, vegetables, and processed foodstuffs considering, e.g., moisture content, soluble solid content, acidity, and mechanical properties. This paper reviews the theoretical and technical principles as well as the recent achievements and applications of light backscattering imaging for nondestructive evaluation of food and agricultural produce. The results suggest the potential use of this emerging technique in the food industry. Further attempts are pointed out to improve its performance through utilizing advanced image processing coupled with artificial intelligence techniques