RETRACTED: VIS/NIR hyper-spectroscopy technique for the measurement of moisture and fat contents of breaded-fried chicken nuggets

Yavari, A.; Heshmati, Ali; Hamedi, M.; Haghbin, S.

doi:10.1016/j.foodchem.2010.12.022

Cited by 6 publications

(6 citation statements)

References 27 publications

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“…), breaded chicken nuggets (Yavari et al. ), and water‐related qualities, such as drip loss (Barbin et al. ).…”

Section: Methodsmentioning

confidence: 99%

“…In addition to the browning index, it was investigated whether the available NIR spectrum may be used to estimate the water content in the cookies. NIR imaging has in other studies proved to be a good method for estimation of water content in food products, such as minced meat (Dissing et al 2009), breaded chicken nuggets (Yavari et al 2011), and water-related qualities, such as drip loss (Barbin et al 2012). Multispectral imaging is capable of detecting water shifts in the NIR area of the electromagnetic spectrum, disregarding the surface color.…”

Section: Estimating Water Content From Imagesmentioning

confidence: 99%

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Quality assessment of butter cookies applying multispectral imaging

Andresen

Dissing

Løje

2013

Food Science & Nutrition

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A method for characterization of butter cookie quality by assessing the surface browning and water content using multispectral images is presented. Based on evaluations of the browning of butter cookies, cookies were manually divided into groups. From this categorization, reference values were calculated for a statistical prediction model correlating multispectral images with a browning score. The browning score is calculated as a function of oven temperature and baking time. It is presented as a quadratic response surface. The investigated process window was the intervals 4–16 min and 160–200°C in a forced convection electrically heated oven. In addition to the browning score, a model for predicting the average water content based on the same images is presented. This shows how multispectral images of butter cookies may be used for the assessment of different quality parameters. Statistical analysis showed that the most significant wavelengths for browning predictions were in the interval 400–700 nm and the wavelengths significant for water prediction were primarily located in the near-infrared spectrum. The water prediction model was found to correctly estimate the average water content with an absolute error of 0.22%. From the images it was also possible to follow the browning and drying propagation from the cookie edge toward the center.

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“…), breaded chicken nuggets (Yavari et al. ), and water‐related qualities, such as drip loss (Barbin et al. ).…”

Section: Methodsmentioning

confidence: 99%

Section: Estimating Water Content From Imagesmentioning

confidence: 99%

Quality assessment of butter cookies applying multispectral imaging

Andresen

Dissing

Løje

2013

Food Science & Nutrition

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“…Several methods are used to reduce oil absorption during deep-fat frying of foods [11]. It is also desirable to minimize moisture loss during frying to maintain textural characteristics of the final fried product [12]. Food coatings proved effective to minimize moisture loss.…”

Section: Literaturementioning

confidence: 99%

“…Thermal gelation property of CMC above its incipient gelation temperature is important in controlling moisture loss [12]. An increased in hardness and shear force of all formula was observed following frying that were due to loss of moisture during the process.…”

Section: Textural Analysismentioning

confidence: 99%

Production of Prebiotic Functional Shrimp Nuggets Using ?-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties

Haghshenas¹,

Hosseini²,

Nayebzadeh³

et al. 2014

J Aquac Res Development

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“…Most of the traditional methods for food analysis are time consuming, destructive, and/or performed in multiple steps. Therefore, several investigators have reported the application of spectroscopic methods to complement or even replace the traditional methods used in food quality control and assurance (QC/QA) . Among all of the spectroscopic methods, time domain nuclear magnetic resonance (TD‐NMR) has been the most popular solution for quality control in the industrial sector .…”

Section: Introductionmentioning

confidence: 99%

Rapid analyses of oil and fat content in agri‐food products using continuous wave free precession time domain NMR

Colnago

Azeredo

Netto

et al. 2011

Magnetic Reson in Chemistry

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Time-domain nuclear magnetic resonance (TD-NMR) is one of the most popular solutions for quality control in the food industry. Despite the recognized success of TD-NMR in quality control and quality assurance, the speed by which samples can be characterized by TD-NMR techniques is still a concern, primarily when considering online or high-throughput applications. Therefore, to enhance the speed of TD-NMR analysis, we developed rapid methods based on steady-state free precession of nuclear spins, which we denoted continuous wave free precession (CWFP). CWFP substantially increases the sensitivity of TD-NMR compared with free induction decay or spin-echo detection, which are traditionally used. The objective of this paper was to present the physical background of CWFP and review its recent developments and applications in fat and oil quantifications in agri-food products.

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RETRACTED: VIS/NIR hyper-spectroscopy technique for the measurement of moisture and fat contents of breaded-fried chicken nuggets

Cited by 6 publications

References 27 publications

Quality assessment of butter cookies applying multispectral imaging

Quality assessment of butter cookies applying multispectral imaging

Production of Prebiotic Functional Shrimp Nuggets Using ?-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties

Rapid analyses of oil and fat content in agri‐food products using continuous wave free precession time domain NMR

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