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LED-induced fluorescence system for tea classification and quality assessment

Dong, Yongjiang; Liu, Xuan; Mei, Liang LU ; Feng, Chao; Yan, Chunsheng and He, Sailing (2014) In Journal of Food Engineering 137. p.95-100
Abstract
A fluorescence system was developed by using several light emitting diodes (LEDs) with different wavelengths as excitation light sources. The fluorescence sensor head consists of multi LED light sources and a multimode fiber for fluorescence collection, where the LEDs and the corresponding filters can be easily chosen to get appropriate excitation wavelengths for different applications. By analyzing fluorescence spectra with the principal component analysis method, the system was utilized in the classification of four types of green tea and two types of black tea beverages. Quality of Xihu Longjing tea leaves of different grades and that of the corresponding liquid tea samples were studied to further investigate the ability and application... (More)
A fluorescence system was developed by using several light emitting diodes (LEDs) with different wavelengths as excitation light sources. The fluorescence sensor head consists of multi LED light sources and a multimode fiber for fluorescence collection, where the LEDs and the corresponding filters can be easily chosen to get appropriate excitation wavelengths for different applications. By analyzing fluorescence spectra with the principal component analysis method, the system was utilized in the classification of four types of green tea and two types of black tea beverages. Quality of Xihu Longjing tea leaves of different grades and that of the corresponding liquid tea samples were studied to further investigate the ability and application of the system in the evaluation of classification/quality of tea and other foods. (C) 2014 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
LED, Fluorescence spectroscopy, Tea beverage, Tea, Classification, Quality
in
Journal of Food Engineering
volume
137
pages
95 - 100
publisher
Elsevier
external identifiers
  • wos:000336829300011
  • scopus:84899656713
ISSN
0260-8774
DOI
10.1016/j.jfoodeng.2014.03.027
language
English
LU publication?
yes
id
aa316e59-83a8-45c5-86ed-a491d1114654 (old id 4552345)
date added to LUP
2014-07-17 10:23:30
date last changed
2017-07-02 03:54:26
@article{aa316e59-83a8-45c5-86ed-a491d1114654,
  abstract     = {A fluorescence system was developed by using several light emitting diodes (LEDs) with different wavelengths as excitation light sources. The fluorescence sensor head consists of multi LED light sources and a multimode fiber for fluorescence collection, where the LEDs and the corresponding filters can be easily chosen to get appropriate excitation wavelengths for different applications. By analyzing fluorescence spectra with the principal component analysis method, the system was utilized in the classification of four types of green tea and two types of black tea beverages. Quality of Xihu Longjing tea leaves of different grades and that of the corresponding liquid tea samples were studied to further investigate the ability and application of the system in the evaluation of classification/quality of tea and other foods. (C) 2014 Elsevier Ltd. All rights reserved.},
  author       = {Dong, Yongjiang and Liu, Xuan and Mei, Liang and Feng, Chao and Yan, Chunsheng and He, Sailing},
  issn         = {0260-8774},
  keyword      = {LED,Fluorescence spectroscopy,Tea beverage,Tea,Classification,Quality},
  language     = {eng},
  pages        = {95--100},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {LED-induced fluorescence system for tea classification and quality assessment},
  url          = {http://dx.doi.org/10.1016/j.jfoodeng.2014.03.027},
  volume       = {137},
  year         = {2014},
}