Electric impedance spectrometry for the control of manufacturing process of comminuted meat products
In order to improve the control of the composition of potted minced pork, it is necessary to estimate the water and lipid contents of the product during the manufacturing process. We propose to carry out this assessment using the electric impedance spectrometry. On-site tests show that the PLS model...
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| Veröffentlicht in: | Journal of food engineering 1999, Vol.42 (3), p.153-159 |
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| container_title | Journal of food engineering |
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| creator | Chanet, M. Rivière, C. Eynard, P. |
| description | In order to improve the control of the composition of potted minced pork, it is necessary to estimate the water and lipid contents of the product during the manufacturing process. We propose to carry out this assessment using the electric impedance spectrometry. On-site tests show that the PLS model obtained from modulus spectra allows to estimate the water content with a standard deviation of 0.66%, and that the PLS model obtained from phase spectra allows to estimate the lipid content with a standard deviation of 1.08%. The results also suggest that it is feasible to monitor variations in water content to achieve fast corrective actions in the event of a process drift. |
| doi_str_mv | 10.1016/S0260-8774(99)00113-2 |
| format | Article |
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We propose to carry out this assessment using the electric impedance spectrometry. On-site tests show that the PLS model obtained from modulus spectra allows to estimate the water content with a standard deviation of 0.66%, and that the PLS model obtained from phase spectra allows to estimate the lipid content with a standard deviation of 1.08%. The results also suggest that it is feasible to monitor variations in water content to achieve fast corrective actions in the event of a process drift.</description><identifier>ISSN: 0260-8774</identifier><identifier>EISSN: 1873-5770</identifier><identifier>DOI: 10.1016/S0260-8774(99)00113-2</identifier><identifier>CODEN: JFOEDH</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Electric impedance ; Environmental Sciences ; Food industries ; Fundamental and applied biological sciences. 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We propose to carry out this assessment using the electric impedance spectrometry. On-site tests show that the PLS model obtained from modulus spectra allows to estimate the water content with a standard deviation of 0.66%, and that the PLS model obtained from phase spectra allows to estimate the lipid content with a standard deviation of 1.08%. The results also suggest that it is feasible to monitor variations in water content to achieve fast corrective actions in the event of a process drift.</description><subject>Biological and medical sciences</subject><subject>Electric impedance</subject><subject>Environmental Sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lipid content</subject><subject>Meat and meat product industries</subject><subject>Meat product</subject><subject>PLS regression</subject><subject>Process control</subject><subject>Water content</subject><issn>0260-8774</issn><issn>1873-5770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><recordid>eNqFkE1LwzAYx4MoOKcfQcjBgztUn6QvaU8yxnTCwIN6Dln6xEXapiTtYN_edpN59BT4v-TP8yPklsEDA5Y9vgPPIMqFSO6LYgbAWBzxMzJhuYijVAg4J5NT5JJchfANAClwPiHlskLdeauprVssVaORhnaUXI2d31PjPO22SLVrBq2iztBaNb1Ruuu9bb5o653GEEZDu7q2Td9hSWtU3WiVve7CNbkwqgp48_tOyefz8mOxitZvL6-L-TrSsYAuErkWPCmVyPMsBZ3wPNNmw_MEgaFIuSow2ahUFDi4ImZ8kyUGcMMgVQYKHk_J7PjvVlWy9bZWfi-dsnI1X8tRA56KXCTxjg3Z9JjV3oXg0ZwKDOSIVR6wypGZLAp5wCrHjbtjr1VBq8r4AZkNf2WeMDYsTMnTMYbDvTuLXgZtcaBbWj_QlaWz_wz9AJedjKQ</recordid><startdate>1999</startdate><enddate>1999</enddate><creator>Chanet, M.</creator><creator>Rivière, C.</creator><creator>Eynard, P.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0002-1802-4057</orcidid></search><sort><creationdate>1999</creationdate><title>Electric impedance spectrometry for the control of manufacturing process of comminuted meat products</title><author>Chanet, M. ; Rivière, C. ; Eynard, P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c370t-78c724da788650c4286cfb284e01e752a9e4ba579e50c7312b64f0eb105af0923</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Biological and medical sciences</topic><topic>Electric impedance</topic><topic>Environmental Sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lipid content</topic><topic>Meat and meat product industries</topic><topic>Meat product</topic><topic>PLS regression</topic><topic>Process control</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chanet, M.</creatorcontrib><creatorcontrib>Rivière, C.</creatorcontrib><creatorcontrib>Eynard, P.</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of food engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chanet, M.</au><au>Rivière, C.</au><au>Eynard, P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Electric impedance spectrometry for the control of manufacturing process of comminuted meat products</atitle><jtitle>Journal of food engineering</jtitle><date>1999</date><risdate>1999</risdate><volume>42</volume><issue>3</issue><spage>153</spage><epage>159</epage><pages>153-159</pages><issn>0260-8774</issn><eissn>1873-5770</eissn><coden>JFOEDH</coden><abstract>In order to improve the control of the composition of potted minced pork, it is necessary to estimate the water and lipid contents of the product during the manufacturing process. We propose to carry out this assessment using the electric impedance spectrometry. On-site tests show that the PLS model obtained from modulus spectra allows to estimate the water content with a standard deviation of 0.66%, and that the PLS model obtained from phase spectra allows to estimate the lipid content with a standard deviation of 1.08%. The results also suggest that it is feasible to monitor variations in water content to achieve fast corrective actions in the event of a process drift.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/S0260-8774(99)00113-2</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-1802-4057</orcidid></addata></record> |
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| language | eng |
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| source | Elsevier ScienceDirect Journals |
| subjects | Biological and medical sciences Electric impedance Environmental Sciences Food industries Fundamental and applied biological sciences. Psychology Lipid content Meat and meat product industries Meat product PLS regression Process control Water content |
| title | Electric impedance spectrometry for the control of manufacturing process of comminuted meat products |
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