Non-destructive prediction of salt contents and water activity of porcine meat slices by hyperspectral imaging in a salting process

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 316-323

  Liu, Dan ^a   Qu, Jiahuan ^a   Sun, Da Wen ^a,b   Pu, Hongbin ^a   Zeng, Xin An ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Hyperspectral imaging; Meat slices; Non destructive; Salt content; Salting process; Water activity

Indexed keywords

HYPERSPECTRAL IMAGING; MULTIPLE LINEAR REGRESSIONS; NON DESTRUCTIVE; PARTIAL LEAST SQUARE REGRESSION; PRINCIPAL COMPONENT REGRESSION; PROCESS MONITORING AND CONTROL; SALT CONTENT; WATER ACTIVITY;

FORECASTING; LINEAR REGRESSION; MATHEMATICAL MODELS; OPTIMIZATION; PRINCIPAL COMPONENT ANALYSIS; PROCESS MONITORING; SPECTROSCOPY;

MEATS;

SUS;

EID: 84889085030     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.09.002     Document Type: Article

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