Browsing SINTEF Open by Author "Wold, Jens Petter"
Now showing items 1-5 of 5
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In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy
Wold, Jens Petter; O'Farrell, Marion; Tschudi, Jon; Eskildsen, Carl Emil Aae; Andersen, Petter Vejle; Ottestad, Silje (Peer reviewed; Journal article, 2020)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 ... -
iPROCESS innovation - Innovative and Flexible Food Processing Technology in Norway
Krupa, Alexandre; Andersen, Petter Vejle; Wold, Jens Petter; Thakur, Maitri; Verboven, Pieter; Lind, Morten; Dreyer, Heidi Carin; Vatn, Jørn; Tveterås, Ragnar; Sandvold, Hilde Ness (SINTEF rapporter;2020:00981 A, Research report, 2020-11)To develop novel concepts and methods for flexible and sustainable food processing in Norway with the aim of coping with small volume series and high biological variation in existing raw materials, to enable increased raw ... -
Near-Infrared (NIR) Interactance System for Non-Contact Monitoring of the Temperature Profile of Baked Liver Pâté
O'Farrell, Marion; Bakke, Kari Anne Hestnes; Tschudi, Jon; Wold, Jens Petter (Journal article; Peer reviewed, 2011)This article investigates the possibility of using non-contact interactance as a method for profiling the temperature in a processed meat product (liver pâté) as it comes out of the oven. The application was defined by an ... -
Novel NIR Transflection Measurements for Non-contact Core Temperature of processed Meat Products
O'Farrell, Marion; Tschudi, Jon; Bakke, Kari Anne Hestnes; Wold, Jens Petter; Sanden, Karen Wahlstrøm (Chapter, 2010)A novel system for online measurement of core temperature in processed meat products is presented. The system allows near infrared (NIR) light to interact with the product to a depth of up to 2cm using noncontact optics. ... -
Optimization of Instrument Design for In-Line Monitoring of Dry Matter Content in Single Potatoes by NIR Interaction Spectroscopy
Wold, Jens Petter; O'Farrell, Marion; Andersen, Petter Vejle; Tschudi, Jon (Peer reviewed; Journal article, 2021)Dry matter (DM) content is one of the most important quality features of potatoes. It defines the physical properties of the potatoes and determines what kind of product the potatoes can be used for. This paper presents ...