Development of a food manufacturing system with near infrared method
We have developed a process control system that monitors the concentrations of some constituents of seasoning pickle in a fish soaking process by near infrared (NIR) method and keeps those concentrations constant by fuzzy control technique. NIR method was investigated for determination of glucose, s...
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| Veröffentlicht in: | Nihon Shokuhin Kagaku Kōgaku kaishi 1998/03/15, Vol.45(3), pp.216-220 |
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| container_title | Nihon Shokuhin Kagaku Kōgaku kaishi |
| container_volume | 45 |
| creator | Katsube, T. (Shimane-ken. Government Office, Matsue (Japan)) Hosotani, T Yamasaki, Y Suginaka, K Iwamoto, M |
| description | We have developed a process control system that monitors the concentrations of some constituents of seasoning pickle in a fish soaking process by near infrared (NIR) method and keeps those concentrations constant by fuzzy control technique. NIR method was investigated for determination of glucose, sodium chloride and sodium glutamate in seasoning pickle. Some accurate calibration equations for these constituents were obtained by multiple regression analysis of second derivative spectra and analytical values by the standard methods. These equations were thought to be able to use for process control judging from their accuracy. We developed software for the control system that receives data from NIR equipment and regulates concentrations of the constituents in fish soaked seasoning pickle by switching pumps attached to each concentrated constituent in seasoning pickle. Introducing a fuzzy control technique enabled acute control of concentrations. In a fish soaking experiment with this control system, the concentrations of seasoning pickle constituents were kept almost unchanged. This control system enables us to make products of uniform quality and is useful for reduction of costs and preservation of the environment through the efficient use of seasoning pickle. |
| doi_str_mv | 10.3136/nskkk.45.216 |
| format | Article |
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(Shimane-ken. Government Office, Matsue (Japan)) ; Hosotani, T ; Yamasaki, Y ; Suginaka, K ; Iwamoto, M</creator><creatorcontrib>Katsube, T. (Shimane-ken. Government Office, Matsue (Japan)) ; Hosotani, T ; Yamasaki, Y ; Suginaka, K ; Iwamoto, M</creatorcontrib><description>We have developed a process control system that monitors the concentrations of some constituents of seasoning pickle in a fish soaking process by near infrared (NIR) method and keeps those concentrations constant by fuzzy control technique. NIR method was investigated for determination of glucose, sodium chloride and sodium glutamate in seasoning pickle. Some accurate calibration equations for these constituents were obtained by multiple regression analysis of second derivative spectra and analytical values by the standard methods. These equations were thought to be able to use for process control judging from their accuracy. We developed software for the control system that receives data from NIR equipment and regulates concentrations of the constituents in fish soaked seasoning pickle by switching pumps attached to each concentrated constituent in seasoning pickle. Introducing a fuzzy control technique enabled acute control of concentrations. In a fish soaking experiment with this control system, the concentrations of seasoning pickle constituents were kept almost unchanged. This control system enables us to make products of uniform quality and is useful for reduction of costs and preservation of the environment through the efficient use of seasoning pickle.</description><identifier>ISSN: 1341-027X</identifier><identifier>EISSN: 1881-6681</identifier><identifier>DOI: 10.3136/nskkk.45.216</identifier><language>jpn</language><publisher>Tsukuba: Japanese Society for Food Science and Technology</publisher><subject>ESPECTROSCOPIA INFRARROJA ; FISH PRODUCTS ; FOOD TECHNOLOGY ; INFRARED SPECTROPHOTOMETRY ; PRODUCTOS DERIVADOS DEL PESCADO ; PRODUIT A BASE DE POISSON ; SPECTROSCOPIE INFRAROUGE ; TECHNOLOGIE ALIMENTAIRE ; TECNOLOGIA DE LOS ALIMENTOS</subject><ispartof>Nippon Shokuhin Kagaku Kogaku Kaishi, 1998/03/15, Vol.45(3), pp.216-220</ispartof><rights>Japanese Society for Food Science and Technology</rights><rights>1998 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27905,27906</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2240803$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Katsube, T. 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These equations were thought to be able to use for process control judging from their accuracy. We developed software for the control system that receives data from NIR equipment and regulates concentrations of the constituents in fish soaked seasoning pickle by switching pumps attached to each concentrated constituent in seasoning pickle. Introducing a fuzzy control technique enabled acute control of concentrations. In a fish soaking experiment with this control system, the concentrations of seasoning pickle constituents were kept almost unchanged. This control system enables us to make products of uniform quality and is useful for reduction of costs and preservation of the environment through the efficient use of seasoning pickle.</description><subject>ESPECTROSCOPIA INFRARROJA</subject><subject>FISH PRODUCTS</subject><subject>FOOD TECHNOLOGY</subject><subject>INFRARED SPECTROPHOTOMETRY</subject><subject>PRODUCTOS DERIVADOS DEL PESCADO</subject><subject>PRODUIT A BASE DE POISSON</subject><subject>SPECTROSCOPIE INFRAROUGE</subject><subject>TECHNOLOGIE ALIMENTAIRE</subject><subject>TECNOLOGIA DE LOS ALIMENTOS</subject><issn>1341-027X</issn><issn>1881-6681</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNo9kMtLAzEQhxdRsNTevAo5eHRr3k2O0vqkoAcFb8tsNmnX7qMkqdL_3tSVEpgE5psvwy_LLgmeMsLkbRc2m82Uiykl8iQbEaVILqUip-nNOMkxnX2eZ5MQ6hJjQrTQmoyyxcJ-26bftraLqHcIkOv7CrXQ7RyYuPN1t0JhH6Jt0U8d16iz4FHdOQ_eJs7GdV9dZGcOmmAn__c4-3i4f58_5cvXx-f53TI3TNKYa2MqI3CpGHHacGKFJVZBpTUHW2JBtaDpSMecKRkHZWYSl87BTFIqNGfj7GbwGt-H4K0rtr5uwe8LgotDCMVfCAUXRQoh4dcDvoVgoEkrd6YOxxlKOVaYJex-wL5ChJU99sHH2jR2cBKtxcHLhpL0x75Zgy9slzxXg8dBX8DKp69e3tKcwpgLwtgvMLx_TQ</recordid><startdate>19980101</startdate><enddate>19980101</enddate><creator>Katsube, T. 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Government Office, Matsue (Japan))</creatorcontrib><creatorcontrib>Hosotani, T</creatorcontrib><creatorcontrib>Yamasaki, Y</creatorcontrib><creatorcontrib>Suginaka, K</creatorcontrib><creatorcontrib>Iwamoto, M</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Nihon Shokuhin Kagaku Kōgaku kaishi</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Katsube, T. (Shimane-ken. 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Some accurate calibration equations for these constituents were obtained by multiple regression analysis of second derivative spectra and analytical values by the standard methods. These equations were thought to be able to use for process control judging from their accuracy. We developed software for the control system that receives data from NIR equipment and regulates concentrations of the constituents in fish soaked seasoning pickle by switching pumps attached to each concentrated constituent in seasoning pickle. Introducing a fuzzy control technique enabled acute control of concentrations. In a fish soaking experiment with this control system, the concentrations of seasoning pickle constituents were kept almost unchanged. This control system enables us to make products of uniform quality and is useful for reduction of costs and preservation of the environment through the efficient use of seasoning pickle.</abstract><cop>Tsukuba</cop><pub>Japanese Society for Food Science and Technology</pub><doi>10.3136/nskkk.45.216</doi><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 1341-027X |
| ispartof | Nippon Shokuhin Kagaku Kogaku Kaishi, 1998/03/15, Vol.45(3), pp.216-220 |
| issn | 1341-027X 1881-6681 |
| language | jpn |
| recordid | cdi_crossref_primary_10_3136_nskkk_45_216 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | ESPECTROSCOPIA INFRARROJA FISH PRODUCTS FOOD TECHNOLOGY INFRARED SPECTROPHOTOMETRY PRODUCTOS DERIVADOS DEL PESCADO PRODUIT A BASE DE POISSON SPECTROSCOPIE INFRAROUGE TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS |
| title | Development of a food manufacturing system with near infrared method |
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