Naam H Yu

OmschrijvingExterne medewerker
OrganisatieDepartement Agrotechnologie en Voedingswetenschappen
OrganisatieeenheidFood Quality and Design
Reguliere werkdagen
Ma Di Wo Do Vr


Hongwei Yu is a Ph.D. candidate in the Food Quality and Design group. His research is to detect the characteristics of peanut and peanut butter by advanced spectroscopy techniques combined with chemometrics such as NIR.

He got his BSc at Qingdao Agriculture University, China and MSC in Food Science at Chinese Academy of Agricultural Sciences. The previous study is using hyperspectral imaging technology to detect the major component of unshelled peanut.

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  Hongwei Yu op Linkedin

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Project title: Novel spectroscopic approaches for the characterization of quality and identity-related key features of peanut butter

Introduction: Peanut butter is one of the most consumed and important plants based bread spreads which not only provides great flavour for customers but also brings considerable profits for manufacturers. However, the authenticity and quality of peanut butter varies and is affected by many factors. Peanut traits are the principal one since it is the material basis of peanut butter. By means of roasting and grinding, peanut will be processed into peanut butter, which means that the manufacturing conditions also influence the characteristics of peanut butter including the chemical composition, the physical characteristics as well as the sensory properties. Although part of these factors have been preliminarily studied, there is a lack of innovative methods with regard to being able to quickly select suitable peanut varieties and regulate the processing to guarantee the edibleness and commercial value of peanut butter, as well as for verification of raw materials afterwards.

Aim: The main objective of this study is to develop novel technology for fast characterization and identification of the impact of raw materials and processing conditions on peanut butter. Rapid and non-destructive analysis technologies based on spectroscopy like NIR spectroscopy will be applied and correlated with the characteristics of peanuts and peanut butter through chemometrics. In the meantime, the impact of the factors mentioned above on the characteristics of peanut butter will be unveiled. The rapid detection methods and reliable theoretical basis will facilitate to monitor, adjust and guarantee the authenticity and quality of peanut butter in the whole production chain.

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