Blar i SINTEF Digital på tidsskrift "Journal of Food Engineering"
Viser treff 1-2 av 2
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In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy
(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 ... -
The potential for predicting purge in packaged meat using low field NMR
(Journal article; Peer reviewed, 2017)The ability of NMR to predict purge from vacuum-packed pork that was stored for 9 days was investigated. T2 relaxation was measured at 24 h post mortem (p.m.) and again after 9 days of chilled storage. NMR measurements ...