کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4559820 | 1330477 | 2010 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
New vision technology for multidimensional quality monitoring of continuous frying of meat
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 21, Issue 5, May 2010, Pages 626-632
Journal: Food Control - Volume 21, Issue 5, May 2010, Pages 626-632
نویسندگان
Søren Blond Daugaard, Jens Adler-Nissen, Jens Michael Carstensen,