​Although the main aim of this project was to build the moisture prediction model, the use of HSI provides much more information. During the project set of additional observations was made:

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• One batch of white sponges had very low moisture content compared to others of a similar age and appeared to contain unusual holes - HSI could help in process monitoring.

• All the chocolade sponges featured many air bubbles, while it was not the case for white sponges. The air bubbles seen in chocolate sponges were normally confined to one side