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The presence of polymeric packaging film in images of food products may modify spectra obtained in hyperspectral imaging (HSI) experiments, leading to undesirable image artefacts which may impede image classification. Some pre-processing of the image is typically required to reduce the presence of such artefacts. The objective of this research was to investigate the use of spectral pre-processing techniques to compensate for the presence of packaging film in hyperspectral images obtained in the visible–near infrared wavelength range (445–945 nm), with application in food quality assessment. A selection of commonly used pre-processing methods, used individually and in combination, were applied to hyperspectral images of flat homogeneous samples, imaged in the presence and absence of different packaging films (polyvinyl chloride and polyethylene terephthalate). Effects of the selected pre-treatments on variation due to the film’s presence were examined in principal components score space. The results show that the combination of first derivative Savitzky–Golay followed by standard normal variate transformation was useful in reducing variations in spectral response caused by the presence of packaging film. Compared to other methods examined, this combination has the benefits of being computationally fast and not requiring a priori knowledge about the sample or film used

Use of spectral pre-processing methods to compensate for the presence of packaging film in visible–near infrared hyperspectral images of food products