高光谱成像的豆腐形成过程中组分含量变化检测

王承克, 张泽翔, 黄晓玮^*, 邹小波^*, 李志华, 石吉勇

Detection of Component Content Changes During Tofu Formation Based on Hyperspectral Imaging Technology

WANG Cheng-ke, ZHANG Ze-xiang, HUANG Xiao-wei^*, ZOU Xiao-bo^*, LI Zhi-huang, SHI Ji-yong

磨浆料液比对豆腐水分和蛋白质含量的影响(a), 料液比对豆腐质构特性的影响(b)