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Abstract:

© 2016 by Taylor and Francis Group, LLC. Optical properties are important for understanding the behaviors and responses of food products when they are exposed to electromagnetic radiation. Light absorption and scattering are two primary phenomena during the interaction of photons with biological materials, which are characterized by the absorption coefficient (µa) and reduced scattering coefficient ().'µs Light absorption is mainly related to the chemical composition of the material, while scattering is influenced by the structural and physical properties. Hence, quantification of the optical properties of food products is key to understanding light propagation, designing effective optical devices, and developing new prototypes for quality and property evaluation of food products.