Journal article
New vision technology for multidimensional quality monitoring of continuous frying of meat
Division of Food Production Engineering, National Food Institute, Technical University of Denmark1
National Food Institute, Technical University of Denmark2
Image Analysis and Computer Graphics, Department of Informatics and Mathematical Modeling, Technical University of Denmark3
Department of Informatics and Mathematical Modeling, Technical University of Denmark4
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.
Language: | English |
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Year: | 2010 |
Pages: | 626-632 |
ISSN: | 18737129 and 09567135 |
Types: | Journal article |
DOI: | 10.1016/j.foodcont.2009.09.007 |
ORCIDs: | Adler-Nissen, Jens and Carstensen, Jens Michael |