The analysis of infrared spectroscopy of substances is a non-invasive measurement
technique that can be used in analytics. Although the main objective of this study is to …

In recent years, the food industry has shown a growing interest in the development of rapid
and nondestructive analytical methods. However, the utilization of a solitary nondestructive …

Monitoring chlorophyll during Tencha (the raw ingredient for matcha) processing is critical
for determining the matcha's color and quality. The purpose of this study is to explore the …

Moisture content is an important indicator that affects green tea processing. In this study,
taking Chuyeqi tea as the research object, a quantitative prediction model of the changes in …

The geographical origin and processing month of green tea greatly affect its economic value
and consumer acceptance. This study investigated the feasibility of combining near-infrared …

The increase in global population and improvement of living standards have stirred up a
continuous increase in solid waste generation, while simple incineration and landfilling …

To scientifically and objectively monitor the fermentation quality of black tea, a computer
vision system (CVS) and electronic nose (e-nose) were employed to analyze the black tea …

Complex industrial processes with dynamic and time-varying characteristics, as well as
diverse operating conditions, pose challenges in developing accurate real-time online …

Drying is an important process in black tea processing, meanwhile, the moisture content is
an important factor in determining the drying quality. However, at present, there is a lack of …

Discrimination of tea plant (Camellia sinensis L.) varieties is of significant value for the
efficient management of cultivation and resources optimization of tea industry. Phenotypic …