论文信息 - THE LIGHT SCATTERING PROPERTIES OF FOODS

THE LIGHT SCATTERING PROPERTIES OF FOODS

The distribution of 632-nm radiation (laser source) transmitted through samples of high moisture nonpigmented slices of raw plant tissue was measured. The rate of change in the radiometric measurements with respect to the distance from the point of incidence is shown to be related to the K-M scattering coefficient of the tissue. The results are used to develop equations that describe the boundary conditions for the geometrical aspects of radiation interacting with plant tissue. These equations provide the basis for developing alternative methods of analyzing the reflectance and transmittance of diffusely transmitting samples. These new methods can serve as the basis for nondestructive compositional analysis of foods.

Gerald S. Birth | G. Birth

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