Near-Infrared (NIR) Interactance System for Non-Contact Monitoring of the Temperature Profile of Baked Liver Pâté

@article{OFarrell2011NearInfraredI,
  title={Near-Infrared (NIR) Interactance System for Non-Contact Monitoring of the Temperature Profile of Baked Liver P{\^a}t{\'e}},
  author={Marion O'Farrell and Kari Anne Hestnes Bakke and Jon Tschudi and Jens Petter Wold},
  journal={Applied Spectroscopy},
  year={2011},
  volume={65},
  pages={1372 - 1379}
}
  • Marion O'Farrell, Kari Anne Hestnes Bakke, +1 author Jens Petter Wold
  • Published 2011
  • Chemistry
  • Applied Spectroscopy
  • This article investigates the possibility of using non-contact interactance as a method for profiling the temperature in a processed meat product (liver pâté) as it comes out of the oven. The application was defined by an industrial partner, Nortura SA, Tønsberg, Norway, where more control of the cooking process was desired. The optical system employs low spectral resolution to achieve high enough signal-to-noise ratio (SNR) to depths of 2 cm into the product. The partial least squares (PLS… CONTINUE READING

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