Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines

Journal of Food Engineering

Volumn 100, Issue 1, 2010, Pages 169-177

  Stevik, Astrid Myckland ^a   Duun, Anne Sissel ^b   Rustad, Turid ^b   O'Farrell, Marion ^c   Schulerud, Helene ^c   Ottestad, Silje ^d,e  

^a SINTEF ENERGY RESEARCH   (Norway)

^b NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^c SINTEF   (Norway)

^d NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^e NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Ice fraction measurements; Process control; Quality; Salmon; Superchilling

Indexed keywords

AUTOMATIC HANDLING; DRIP LOSS; ICE CONTENT; ICE FRACTION; MONITORING AND HANDLING; ON-LINE MEASUREMENT; PREDICTION ERRORS; PROCESS LINE; PRODUCT QUALITY; QUALITY; SALMON; SALMON FILLET; SHELF LIFE; STORAGE STUDIES; SUPERCHILLING; WATER HOLDING CAPACITY;

ABSORPTION SPECTROSCOPY; FOOD PROCESSING; ICE CONTROL; INFRARED DEVICES; INFRARED SPECTROSCOPY; PROCESS CONTROL; TEXTILES; WATER ABSORPTION;

ICE;

EID: 77955711888     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.03.042     Document Type: Article

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