A Review: Peanut Fatty Acids Determination Using Hyper Spectroscopy Imaging and Its Significance on Food Quality and Safety

Rehema Mzimbiri, Ai-Min Shi, Hongzhi Liu, Qiang Wang


This paper is a review of determination of peanut fatty acids by using Hyper Spectral Imaging (HSI) methods as a non-destructive food quality and safety monitoring. The key spectral areas are the visual and near-infrared wavelengths. Few have been published on determination of peanut fatty acids by using HSI as an efficient and effective method for evaluating the quality and safety of oil. Providentially, the use of HSI has been observed to have positive effects on determination of food quality and safety (Smith B. 2012). It has gained a wide recognition as a non-destructive, fast, quality and safety analysis, and assessment method for a wide range of food products.  Literature shows that, HSI is not commonly and widely used therefore this paper aspires to emphasize the use of HSI on improving the quality and safety of peanut oil and its products based on the determination of peanut fatty acids. The authors predicted that even in its current imperfect on the affordability, maintenance and complexity on finding solutions or model approaches to their food quality problems from optics, imaging, and spectroscopy, yet HSI is the best method than other current existing methods, and can give an idea of how to better meet market and consumer needs on high food quality and safety for their better healthy.

Key words: Hyper spectral imaging, Peanut (Arachis hypogaea), oil, Oleic and linoleic fatty acid, Food quality, food safety,

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ISSN (Paper)2224-6088 ISSN (Online)2225-0557

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