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| Moscetti, Roberto; Sturm, Barbara; Crichton, Stuart O.J.; Amjad, Waseem; Massantini, Riccardo. |
| BACKGROUND The potential of hyperspectral imaging (500–1010 nm) was evaluated for monitoring of the quality of potato slices (var. Anuschka) of 5, 7 and 9 mm thickness subjected to air drying at 50 °C. The study investigated three different feature selection methods for the prediction of dry basis moisture content and colour of potato slices using partial least squares regression (PLS). RESULTS The feature selection strategies tested include interval PLS regression (iPLS), and differences and ratios between raw reflectance values for each possible pair of wavelengths (R[λ1]–R[λ2] and R[λ1]:R[λ2], respectively). Moreover, the combination of spectral and spatial domains was tested. Excellent results were obtained using the iPLS algorithm. However,... |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/32359/1/UNITUS_Postharvestmonitoringoforganicpotato%20%28cv.Anuschka%29duringhot-airdryingusing%20visible%E2%80%93NIRhyperspectralimaging.pdf |
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| Amjad, Waseem; Crichton, Stuart O.J.; Munir, Anjum; Hensel, Oliver; Sturm, Barbara. |
| Hyperspectral imaging (HSI) was utilised for the determination of moisture content of potato slices with three thicknesses (5 mm, 7 mm, 9 mm) at three drying temperatures (50 °C, 60 °C, 70 °C) during convective drying in a laboratory hot air dryer. The Page, thin-layer drying model was found better to explain the drying kinetics with a fitting accuracy of R2 (0.96–0.99) and lowest reduced Chi-square (0.00024–0.00090), Root mean square errors (RMSE) (0.014–0.026), and relative percentage error (1.5%–5.1%) under the used drying conditions. Spectral data were analysed using partial least squares regression (PLS) analysis, a multivariate calibration technique, alongside Monte Carlo Uninformative Variable Elimination (MCUVE-PLS) and competitive adaptive... |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2018 |
URL: http://orgprints.org/32984/1/waseem-etal-2018-BiosysEngineering-Vol166-p170-183.pdf |
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| Crichton, Stuart O.J.; Kirchner, Sascha M.; Porley, Victoria; Retz, Stefanie; von Gersdorff, Gardis; Hensel, Oliver; Weygandt, Martin; Sturm, Barbara. |
| Consumer trust in the food industry is heavily reliant upon accurate labelling of meat products. As such, methods which can verify whether meat is correctly labelled are of great value to producers, retailers, and consumers. This paper illustrates two approaches to classify between, fresh and frozen thawed, and in a novel manner matured and matured frozen-thawed, as well as fresh and matured beef using the 500-1010 nm waveband, captured using hyperspectral imaging, and CIELAB measurements. The results show successful classification based upon CIELAB between 1) fresh and frozen-thawed (CCR = 0.93), and 2) fresh and matured (CCR = 0.92). With successful classification between matured and matured frozen-thawed beef using the entire spectral range (CCR =... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Consumer issues Produce chain management. |
| Ano: 2017 |
URL: http://orgprints.org/30682/1/crichton-etal-2017-MeatScience-Vol129-p20-27.pdf |
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| Crichton, Stuart O.J.; Kirchner, Sascha M.; Porley, Victoria E.; Retz, Stefanie K.; von Gersdorff, Gardis J.E.; Hensel, Oliver; Sturm, Barbara. |
| Initial quality grading of meat is generally carried out using invasive and occasionally destructive sampling for the purposes of pH testing. Precise pH and thresholds exist to allow the classification of different statuses of meat, e.g. for detection of dry, firm, and dark (DFD) (when dealing with cattle and sheep), or pale, soft exudative meat (when dealing with pork). This paper illustrates that threshold detection for pH level in beef with different freshness levels (fresh, fresh frozen-thawed, matured, and matured frozen-thawed). Use of support vector machine (SVM) analysis allowed for the classification of beef samples with a pH above 5.9, and below 5.6, with an accuracy of 91% and 99% respectively. Biochemical and physical conditions of the meat... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/31330/1/1-s2.0-S0309174017301651-main.pdf__tid%3Dadef2be4-cf94-11e7-a0cd-00000aacb35e%26acdnat%3D1511362494_f1284aed7bc8efcad6ef2bc3ef5ee357 |
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