dc.contributor.author | Wold, Jens Petter | |
dc.contributor.author | O'Farrell, Marion | |
dc.contributor.author | Tschudi, Jon | |
dc.contributor.author | Eskildsen, Carl Emil Aae | |
dc.contributor.author | Andersen, Petter Vejle | |
dc.contributor.author | Ottestad, Silje | |
dc.date.accessioned | 2022-02-03T14:26:25Z | |
dc.date.available | 2022-02-03T14:26:25Z | |
dc.date.created | 2020-01-17T12:17:50Z | |
dc.date.issued | 2020 | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | https://hdl.handle.net/11250/2976968 | |
dc.description.abstract | During industrial heat treatment of food products, the core temperature is a critical control parameter with
respect to food quality and in particular food safety. This paper presents a novel prototype system based on near infrared spectroscopy (NIRS) that enables continuous in-line and non-contact monitoring of core temperature in
sausages during heat treatment in an industrial oven. NIRS interaction measurements in the 761–1081 nm region
were used to probe the interior of the sausages. NIRS calibrations for the estimation of core temperature were
developed for three different sausage types in the temperature range 60–90 �C. The best accuracy obtained for
core temperature with NIRS was about �1.0 �C. Results indicate that calibrations for core temperature can be
transferred between different sausage types, which will ease implementation of such a method. The method was
successfully tested in a modern sausage production plant. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Elsevier | en_US |
dc.rights | Navngivelse 4.0 Internasjonal | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/deed.no | * |
dc.subject | Core temperature | en_US |
dc.subject | Sausages | en_US |
dc.subject | In-line NIR | en_US |
dc.subject | Industrial | en_US |
dc.subject | Instrumentation | en_US |
dc.title | In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy | en_US |
dc.type | Peer reviewed | en_US |
dc.type | Journal article | en_US |
dc.description.version | publishedVersion | en_US |
dc.rights.holder | © 2020 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). | en_US |
dc.source.pagenumber | 1-8 | en_US |
dc.source.volume | 277 | en_US |
dc.source.journal | Journal of Food Engineering | en_US |
dc.identifier.doi | 10.1016/j.jfoodeng.2020.109921 | |
dc.identifier.cristin | 1775733 | |
dc.relation.project | Nofima AS: 201702 | en_US |
dc.relation.project | Norges forskningsråd: 262308 | en_US |
dc.relation.project | Nofima AS: 11595 | en_US |
dc.relation.project | Norges forskningsråd: 256220 | en_US |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |