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THE LIGHT SCATTERING PROPERTIES OF FOODS
Author(s) -
BIRTH GERALD S.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02455.x
Subject(s) - transmittance , radiation , scattering , materials science , optics , moisture , scattering coefficient , reflectivity , point source , laser , radiometry , biological system , environmental science , physics , optoelectronics , composite material , biology
ABSTRACT 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.