Parmigiano Reggiano (P-R) is one of the most important Italian food products labelled with Protected Designation of Origin (PDO). The PDO denomination is applied also to grated P-R cheese products meeting the requirements regulated by the Specifications of Parmigiano Reggiano Cheese. Different quality parameters are monitored, including the percentage of rind, which is edible and should not exceed the limit of 18% (w/w). The present study aims at evaluating the possibility of using near infrared hyperspectral imaging (NIR-HSI) to quantify the rind percentage in grated Parmigiano Reggiano cheese samples in a fast and non-destructive manner. Indeed, NIR-HSI allows the simultaneous acquisition of both spatial and spectral information from a sample, which is more suitable than classical single-point spectroscopy for the analysis of heterogeneous samples like grated cheese. Hyperspectral images of grated P-R cheese samples containing increasing levels of rind were acquired in the 900–1700 nm spectral range. Each hyperspectral image was firstly converted into a one-dimensional signal, named hyperspectrogram, which codifies the relevant information contained in the image. Then, the matrix of hyperspectrograms was used to calculate a calibration model for the prediction of the rind percentage using Partial Least Squares (PLS) regression. The calibration model was validated considering two external test sets of samples, confirming the effectiveness of the proposed approach.

Exploring the potential of NIR hyperspectral imaging for automated quantification of rind amount in grated Parmigiano Reggiano cheese / Calvini, R.; Michelini, S.; Pizzamiglio, V.; Foca, G.; Ulrici, A.. - In: FOOD CONTROL. - ISSN 0956-7135. - 112:(2020), pp. 107111-107111. [10.1016/j.foodcont.2020.107111]

Exploring the potential of NIR hyperspectral imaging for automated quantification of rind amount in grated Parmigiano Reggiano cheese

Calvini R.;Foca G.;Ulrici A.
2020

Abstract

Parmigiano Reggiano (P-R) is one of the most important Italian food products labelled with Protected Designation of Origin (PDO). The PDO denomination is applied also to grated P-R cheese products meeting the requirements regulated by the Specifications of Parmigiano Reggiano Cheese. Different quality parameters are monitored, including the percentage of rind, which is edible and should not exceed the limit of 18% (w/w). The present study aims at evaluating the possibility of using near infrared hyperspectral imaging (NIR-HSI) to quantify the rind percentage in grated Parmigiano Reggiano cheese samples in a fast and non-destructive manner. Indeed, NIR-HSI allows the simultaneous acquisition of both spatial and spectral information from a sample, which is more suitable than classical single-point spectroscopy for the analysis of heterogeneous samples like grated cheese. Hyperspectral images of grated P-R cheese samples containing increasing levels of rind were acquired in the 900–1700 nm spectral range. Each hyperspectral image was firstly converted into a one-dimensional signal, named hyperspectrogram, which codifies the relevant information contained in the image. Then, the matrix of hyperspectrograms was used to calculate a calibration model for the prediction of the rind percentage using Partial Least Squares (PLS) regression. The calibration model was validated considering two external test sets of samples, confirming the effectiveness of the proposed approach.
2020
112
107111
107111
Exploring the potential of NIR hyperspectral imaging for automated quantification of rind amount in grated Parmigiano Reggiano cheese / Calvini, R.; Michelini, S.; Pizzamiglio, V.; Foca, G.; Ulrici, A.. - In: FOOD CONTROL. - ISSN 0956-7135. - 112:(2020), pp. 107111-107111. [10.1016/j.foodcont.2020.107111]
Calvini, R.; Michelini, S.; Pizzamiglio, V.; Foca, G.; Ulrici, A.
File in questo prodotto:
File Dimensione Formato  
foodcont-d-19-03127.pdf

Open access

Tipologia: Versione originale dell'autore proposta per la pubblicazione
Dimensione 1.11 MB
Formato Adobe PDF
1.11 MB Adobe PDF Visualizza/Apri
Pubblicazioni consigliate

Licenza Creative Commons
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1195702
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 20
  • ???jsp.display-item.citation.isi??? 16
social impact