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Published 2010

Read in Norwegian

Publication details

Pages : 477–481

Year : 2010

Publication type : Academic chapter/article/Conference paper

Contributors : O'Farrell, Marion; Tschudi, Jon; Bakke, Kari Anne Hestnes; Wold, Jens Petter; Sanden, Karen Wahlstrøm

Part of : Proceedings of the 14th International Conference of Near Infrared Spectroscopy, NIR-2009, 7-16 November 2009, Bankok, Thailand ( IM Publications , 2010 )

Year : 2010

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

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. Two possible meat products were investigated; hot dog and pâté. Both were tested after cooking and chilling. RMSECVs of less than 1.75ºC were obtained for all models and the cooking model for the pâté was tested on 2 different data sets, measured on pâté from a different batch, on a different day and under different conditions to test robustness. The pâté in the test sets was from a different batch and RMSEPS of 1.38ºC and 3.3ºC were obtained for these.pâté. Both were tested after cooking and chilling. RMSECVs of less than 1.75ºC were obtained for all models and the cooking model for the pâté was tested on 2 different data sets, measured on pâté from a different batch, on a different day and under different conditions to test robustness. The pâté in the test sets was from a different batch and RMSEPS of 1.38ºC and 3.3ºC were obtained for these.

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