New vision technology for multidimensional quality monitoring of continuous frying of meat

Søren Blond Daugaard; Jens Adler-Nissen; Jens Michael Carstensen

doi:10.1016/j.foodcont.2009.09.007

New vision technology for multidimensional quality monitoring of continuous frying of meat

Søren Blond Daugaard, Jens Adler-Nissen, Jens Michael Carstensen

National Food Institute

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

The potential of using multi-spectral vision technology for quality control in a continuous frying process was investigated. canonical discriminant analysis of the multi-spectral images of samples of fried minced meat and diced turkey Could clearly visualise the effect of different heat treatments. The vision technology can also detect even slight increases in the agglutination of the fried minced meat during the process. This agglutination is undesirable, but very difficult to measure on-line. The results indicate that multi-spectral vision technology may partially or totally Substitute visual inspection by an operator as a means of assessing product quality during processing. (C) 2009 Elsevier Ltd. All rights reserved.

Original language	English
Journal	Food Control
Volume	21
Issue number	5
Pages (from-to)	626-632
ISSN	0956-7135
DOIs	https://doi.org/10.1016/j.foodcont.2009.09.007
Publication status	Published - 2010

Keywords

NIR
Multi-spectral vision technology
Continuous frying

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10.1016/j.foodcont.2009.09.007

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title = "New vision technology for multidimensional quality monitoring of continuous frying of meat",

abstract = "The potential of using multi-spectral vision technology for quality control in a continuous frying process was investigated. canonical discriminant analysis of the multi-spectral images of samples of fried minced meat and diced turkey Could clearly visualise the effect of different heat treatments. The vision technology can also detect even slight increases in the agglutination of the fried minced meat during the process. This agglutination is undesirable, but very difficult to measure on-line. The results indicate that multi-spectral vision technology may partially or totally Substitute visual inspection by an operator as a means of assessing product quality during processing. (C) 2009 Elsevier Ltd. All rights reserved.",

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AU - Daugaard, Søren Blond

AU - Adler-Nissen, Jens

AU - Carstensen, Jens Michael

PY - 2010

Y1 - 2010

N2 - The potential of using multi-spectral vision technology for quality control in a continuous frying process was investigated. canonical discriminant analysis of the multi-spectral images of samples of fried minced meat and diced turkey Could clearly visualise the effect of different heat treatments. The vision technology can also detect even slight increases in the agglutination of the fried minced meat during the process. This agglutination is undesirable, but very difficult to measure on-line. The results indicate that multi-spectral vision technology may partially or totally Substitute visual inspection by an operator as a means of assessing product quality during processing. (C) 2009 Elsevier Ltd. All rights reserved.

AB - The potential of using multi-spectral vision technology for quality control in a continuous frying process was investigated. canonical discriminant analysis of the multi-spectral images of samples of fried minced meat and diced turkey Could clearly visualise the effect of different heat treatments. The vision technology can also detect even slight increases in the agglutination of the fried minced meat during the process. This agglutination is undesirable, but very difficult to measure on-line. The results indicate that multi-spectral vision technology may partially or totally Substitute visual inspection by an operator as a means of assessing product quality during processing. (C) 2009 Elsevier Ltd. All rights reserved.

KW - NIR

KW - Multi-spectral vision technology

KW - Continuous frying

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JF - Food Control

SN - 0956-7135

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ER -

New vision technology for multidimensional quality monitoring of continuous frying of meat

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Keywords

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