NDLI: Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging

Content Provider	Springer Nature Link
Author	Xie, Anguo Sun, Da Wen Zhu, Zhiwei Pu, Hongbin
Copyright Year	2016
Abstract	The freezing medium temperature and the freezing rate are two important parameters that affect the quality of frozen product. The traditional measurement of freezing parameters will destroy the integrity of the sample and can only be implemented during the freezing process. This study aimed to develop nondestructive hyperspectral imaging (HSI) methods to rapidly detect freezing parameters. The spectral features of the porcine meat samples in frozen state were studied, in which 90 pieces of porcine samples were frozen by different methods with different freezing medium (air and liquid) at different temperatures (from −20 to −120 °C) and freezing rates (from 0.307 to 5.1 cm/h). The result showed that the freezing process would strongly influence spectra of the frozen sample. The reflectance increased with the decrease in freezing medium temperatures, and the negative correlation reached a highly significant level. The freezing parameters did not change the position of the spectral peaks but altered the spectral intensity. Most changes were near 1070, 1172, 1420, 1586, and 1890 nm. The partial least-squares regression spectral models exhibited good performance for predicting freezing medium temperatures $$ \left({R}_c^2=0.898,{R}_p^2=0.844\right) $$ and freezing rates $$ \left({R}_c^2=0.879,{R}_p^2=0.829\right) $$ . The study confirmed that could be used for measuring freezing parameters of frozen product. This novel method will not damage the sample integrity, and measurement can be implemented anytime rather than only during the freezing process by traditional methods.
Starting Page	1444
Ending Page	1454
Page Count	11
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	9
Issue Number	9
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2016-07-14
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Hyperspectral imaging NIR spectroscopy Freezing rate Freezing medium temperature Freezing methods Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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