Visualizing chemical indicators: Spatial and temporal quality formation and distribution during black tea fermentation

Yujie Wang,Zhengyu Ren,Yuyu Chen,Chengye Lu,Wei-Wei Deng,Zhengzhu Zhang,Jingming Ning

Food Chemistry（2023）

引用 11|浏览17

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摘要

•Data of fermented tea samples was collected at-line by an industrial camera.•Catechins, theaflavins and chlorophylls were chosen as key quality indicators.•Correlations between color variables and quality indicators were established.•Spatial and temporal distribution of indicators was mapped and visualized.

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关键词

Black tea fermentation,At-line computer vision,Quality indicators,Prediction model

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