Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures
This research work evaluates the feasibility of a smartphone-based spectrometer (740–1070 nm) for salted minced meat composition diagnostics at industrial scale. A commercially available smartphone-based spectrometer and a benchtop NIR spectrometer (940–1700 nm) were used for acquiring 1312 spectra...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2018 |
| País: | España |
| Institución: | Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya) |
| Repositorio: | Recercat. Dipósit de la Recerca de Catalunya |
| OAI Identifier: | oai:recercat.cat:20.500.12327/465 |
| Acceso en línea: | http://hdl.handle.net/20.500.12327/465 https://doi.org/10.1016/j.foodchem.2018.11.054 |
| Access Level: | acceso abierto |
| Palabra clave: | 663/664 |
| Sumario: | This research work evaluates the feasibility of a smartphone-based spectrometer (740–1070 nm) for salted minced meat composition diagnostics at industrial scale. A commercially available smartphone-based spectrometer and a benchtop NIR spectrometer (940–1700 nm) were used for acquiring 1312 spectra from meat samples stored at four different temperatures ranging from −14 °C to 25 °C. Thereafter, for each spectrometer, PLS and Random Forest regression models specific for each temperature and global models were created to predict the fat, moisture and protein contents. Fat and moisture can be estimated with the global model in a wide range of temperatures by using the smartphone-based spectrometer, which has an acceptable accuracy for quality control purposes (RPD > 7) and comparable to the accuracy of a benchtop spectrometer. |
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