高光谱成像的豆腐形成过程中组分含量变化检测

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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

SPA法提取特征波长((a): 豆浆; (c): 热浆; (e): 凝胶; (g): 豆腐)及波长分布((b): 豆浆; (d): 热浆; (f): 凝胶; (h): 豆腐)