Full Text Journal Articles by
Author Seung Chul Yoon

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Peanut maturity classification using hyperspectral imagery

Sheng Zou, Diane L Rowland, Barry L Tillman, Yu-Chien Tseng, Seung-Chul Yoon, Alina Zare,

Seed maturity in peanut (Arachis hypogaea L.) determines economic return to a producer because of its impact on seed weight (yield), and critically influences seed vigour and other quality characteristics. During seed development, the inner mesocarp layer of the pericarp (hull) transitions in colour from white to black as the ... Read more >>

(Biosystems engineering)
[2019, 188:165-177]

Cited: 0 times

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Integration of spectral and textural features of visible and near-infrared hyperspectral imaging for differentiating between normal and white striping broiler breast meat.

Hongzhe Jiang, Seung-Chul Yoon, Hong Zhuang, Wei Wang, Yufeng Li, Yi Yang,

White striping (WS), an emerging muscle myopathy in poultry industry, is gaining increasing attention globally. In this study, visible and near-infrared hyperspectral imaging (HSI, 400-1000 nm) was investigated for developing an optical sensing technique to differentiate WS broiler breast fillets (pectoralis major) from normal fillets. The minimum noise fraction (MNF), followed ... Read more >>

Spectrochim Acta A Mol Biomol Spectrosc (Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy)
[2019, 213:118-126]

Cited: 1 time

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Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging.

Hongzhe Jiang, Seung-Chul Yoon, Hong Zhuang, Wei Wang, Kurt C Lawrence, Yi Yang,

The aim of this study was to classify and visualize tenderness of intact fresh broiler breast fillets using hyperspectral imaging (HSI) technique. A total of 75 chicken fillets were scanned by HSI system of 400-1000nm in reflectance mode. Warner-Bratzler shear force (WBSF) value was used as reference tenderness indicator and ... Read more >>

Meat Sci. (Meat science)
[2018, 139:82-90]

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Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging

Hongzhe Jiang, Seung-Chul Yoon, Hong Zhuang, Wei Wang, Kurt C. Lawrence, Yi Yang,

The aim of this study was to classify and visualize tenderness of intact fresh broiler breast fillets using hyperspectral imaging (HSI) technique. A total of 75 chicken fillets were scanned by HSI system of 400–1000nm in reflectance mode. Warner-Bratzler shear force (WBSF) value was used as reference tenderness indicator and ... Read more >>

Meat Sci. (Meat science)
[2018, 139:82-90]

Cited: 1 time

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Utilisation of visible/near-infrared hyperspectral images to classify aflatoxin B1 contaminated maize kernels

Daniel Kimuli, Gerald W. Heitschmidt, Kurt C. Lawrence, Seung-Chul Yoon, Wei Wang, Xinzhi Ni,

A visible/near-infrared (VNIR) hyperspectral imaging (HSI) system (400–1000 nm) was used to assess the feasibility of detecting aflatoxin B1 (AFB1) on surfaces of 600 kernels of four maize varieties from different regions of the U.S.A. i.e. Georgia, Illinois, Indiana and Nebraska. For each variety, four AFB1 solutions (10, 20, 100 ... Read more >>

(Biosystems engineering)
[2018, 166:150-160]

Cited: 3 times

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Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging

Beibei Jia, Chunyang Li, Hong Zhuang, Seung-Chul Yoon, Wei Wang,

Visible and near-infrared (VNIR) hyperspectral imaging (400–900 nm) was used to evaluate pH of fresh chicken breast fillets (pectoralis major muscle) from the bone (dorsal) side of individual fillets. After the principal component analysis (PCA), a band threshold method was applied to the first principal component (PC1) score image in ... Read more >>

(Journal of food engineering.)
[2017, 208:57-65]

Cited: 0 times

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Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy.

Yi Yang, Hong Zhuang, Seung-Chul Yoon, Wei Wang, Hongzhe Jiang, Beibei Jia,

In this study visible/near-infrared spectroscopy (Vis/NIRS) was evaluated to rapidly classify intact chicken breast fillets. Five principal components (PC) were extracted from reference quality traits (L∗, pH, drip loss, expressible fluid, and salt-induced water gain). A quality grades classification method by PC1 score was proposed. With this method, 150 chicken ... Read more >>

Food Chem (Food chemistry)
[2018, 244:184-189]

Cited: 3 times

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Evaluation of factors in development of Vis/NIR spectroscopy models for discriminating PSE, DFD and normal broiler breast meat.

Hongzhe Jiang, Seung-Chul Yoon, Hong Zhuang, Wei Wang, Yi Yang,

1. To evaluate the performance of visible and near-infrared (Vis/NIR) spectroscopic models for discriminating true pale, soft and exudative (PSE), normal and dark, firm and dry (DFD) broiler breast meat in different conditions of preprocessing methods, spectral ranges, characteristic wavelength selection and water-holding capacity (WHC) indexes were assessed. 2. Quality ... Read more >>

Br. Poult. Sci. (British poultry science)
[2017, 58(6):673-680]

Cited: 0 times

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Detection of aflatoxin B1 (AFB1) in individual maize kernels using short wave infrared (SWIR) hyperspectral imaging

Xuan Chu, Gerald W. Heitschmidt, Seung-Chul Yoon, Wei Wang, Xinzhi Ni,

Short wave infrared hyperspectral imaging (SWIR) (1000–2500 nm) was used to detect aflatoxin B1 (AFB1) in single maize kernels. One hundred and twenty kernels of four varieties artificially inoculated with a toxigenic strain of Aspergillus flavus in the field were examined. Normalisation and principal component analysis (PCA) were applied on ... Read more >>

(Biosystems engineering)
[2017, 157:13-23]

Cited: 3 times

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Effect of Sample Preparation on the Discrimination of Bacterial Isolates Cultured in Liquid Nutrient Media Using Laser-Induced Breakdown Spectroscopy (LIBS).

Gary R Gamble, Bosoon Park, Seung-Chul Yoon, Kurt C Lawrence,

Laser-induced breakdown spectroscopy (LIBS) is used as the basis for discrimination between two genera of gram-negative bacteria and two genera of gram-positive bacteria representing pathogenic threats commonly found in poultry processing rinse waters. Because LIBS-based discrimination relies primarily upon the relative proportions of inorganic cell components including Na, K, Mg, ... Read more >>

Appl Spectrosc (Applied spectroscopy)
[2016, 70(3):494-504]

Cited: 1 time

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Feasibility of detecting Aflatoxin B1 in single maize kernels using hyperspectral imaging

Wei Wang, Gerald W. Heitschmidt, Kurt C. Lawrence, Peggy Feldner, Seung-Chul Yoon, Xinzhi Ni,

The feasibility of detecting Aflatoxin B1 (AFB1) in single maize kernel inoculated with Aspergillus flavus conidia in the field, as well as its spatial distribution in the kernels, was assessed using near-infrared hyperspectral imaging (HSI) technique. Firstly, an image mask was applied to a pixel-based image mosaic to remove background ... Read more >>

(Journal of food engineering.)
[2015, 166:182-192]

Cited: 5 times

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Detection by hyperspectral imaging of shiga toxin-producing Escherichia coli serogroups O26, O45, O103, O111, O121, and O145 on rainbow agar.

William R Windham, Seung-Chul Yoon, Scott R Ladely, Jennifer A Haley, Jerry W Heitschmidt, Kurt C Lawrence, Bosoon Park, Neelam Narrang, William C Cray,

The U.S. Department of Agriculture, Food Safety Inspection Service has determined that six non-O157 Shiga toxin-producing Escherichia coli (STEC) serogroups (O26, O45, O103, O111, O121, and O145) are adulterants in raw beef. Isolate and phenotypic discrimination of non-O157 STEC is problematic due to the lack of suitable agar media. The ... Read more >>

J. Food Prot. (Journal of food protection)
[2013, 76(7):1129-1136]

Cited: 8 times

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Line-scan hyperspectral imaging system for real-time inspection of poultry carcasses with fecal material and ingesta

Seung Chul Yoon, Bosoon Park, Kurt C Lawrence, William R Windham, Gerald W Heitschmidt,

In poultry processing plants, fecal material and ingesta are the primary source of carcass contamination with microbial pathogens. The current practice of the poultry inspection in the United States is primarily human visual observations. Since the visual inspection is becoming more challenging in poultry processing plants adopting high-speed lines, a ... Read more >>

(Computers and electronics in agriculture.)
[2011, 79(2):159-168]

Cited: 6 times

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Classification and structural analysis of live and dead Salmonella cells using Fourier transform infrared spectroscopy and principal component analysis.

Jaya Sundaram, Bosoon Park, Arthur Hinton, Seung Chul Yoon, William R Windham, Kurt C Lawrence,

Fourier transform infrared spectroscopy (FT-IR) was used to detect Salmonella Typhimurium and Salmonella Enteritidis food-borne bacteria and to distinguish between live and dead cells of both serotypes. Bacteria cells were prepared in 10(8) cfu/mL concentration, and 1 mL of each bacterium was loaded individually on the ZnSe attenuated total reflection ... Read more >>

J. Agric. Food Chem. (Journal of agricultural and food chemistry)
[2012, 60(4):991-1004]

Cited: 6 times

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