Optimization of Instrument Design for In-Line Monitoring of Dry Matter Content in Single Potatoes by NIR Interaction Spectroscopy

Dry matter (DM) content is one of the most important quality features of potatoes. It defines the physical properties of the potatoes and determines what kind of product the potatoes can be used for. This paper presents the results obtained by a novel prototype NIR (near-infrared) instrument designed to measure DM content in single potatoes in process. The instrument is based on interaction measurements to measure deeper into the potatoes. It measures rapidly, up to 50 measurements per second, allowing several moving potatoes to be measured per second. The instrument also enables several interactance distances to be recorded for each measurement. The instrument was calibrated based on three different potato varieties and the calibration measurements were done in a process plant, making the calibration model suitable for in-line use. A good calibration for DM was obtained by partial least squares regression (RMSECV = 0.78% DM, R2 = 0.91). The instrument was tested in-line in the process plant and several batches of potatoes were monitored for the estimation of the DM distribution per batch. Accuracy of DM determination as function of measurement position on the potato was studied, and results indicate that NIR scans along the center part of the potatoes give slightly better results compared to scans taken on either side of the center. Small differences in optical measurement geometry influence the accuracy of the calibration models, underlining the importance of optimizing instrument design for successful measurementspublishedVersio

In-line Raman spectroscopy for characterization of an industrial poultry raw material stream

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Utvikling, kalibrering og verifisering av håndholdt vannmåler for klippfisk og saltfisk. Faglig sluttrapport

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In-line and non-destructive monitoring of core temperature in sausages during industrial heat treatment by NIR interaction spectroscopy

During industrial heat treatment of food products, the core temperature is a critical control parameter with respect to food quality and in particular food safety. This paper presents a novel prototype system based on near infrared spectroscopy (NIRS) that enables continuous in-line and non-contact monitoring of core temperature in sausages during heat treatment in an industrial oven. NIRS interaction measurements in the 761–1081 nm region were used to probe the interior of the sausages. NIRS calibrations for the estimation of core temperature were developed for three different sausage types in the temperature range 60–90 �C. The best accuracy obtained for core temperature with NIRS was about �1.0 �C. Results indicate that calibrations for core temperature can be transferred between different sausage types, which will ease implementation of such a method. The method was successfully tested in a modern sausage production plant.publishedVersio

Raman spectroscopy and NIR hyperspectral imaging for in-line estimation of fatty acid features in salmon fillets

Raman spectroscopy was compared with near infrared (NIR) hyperspectral imaging for determination of fat composition (%EPA + DHA) in salmon fillets at short exposure times. Fillets were measured in movement for both methods. Salmon were acquired from several different farming locations in Norway with different feeding regimes, representing a realistic variation of salmon in the market. For Raman, we investigated three manual scanning strategies; i) line scan of loin, ii) line scan of belly and iii) sinusoidal scan of belly at exposure times of 2s and 4s. NIR images were acquired while the fillets moved on a conveyor belt at 40 cm/s, which corresponds to an acquisition time of 1s for a 40 cm long fillet. For NIR images, three different regions of interest (ROI) were investigated including the i) whole fillet, ii) belly segment, and iii) loin segment. For both Raman and NIR measurements, we investigated an untrimmed and trimmed version of the fillets, both relevant for industrial in-line evaluation. For the trimmed fillets, a fat rich deposition layer in the belly was removed. The %EPA + DHA models were validated by cross validation (N = 51) and using an independent test set (N = 20) which was acquired in a different season. Both Raman and NIR showed promising results and high performances in the cross validation, with R2CV = 0.96 for Raman at 2s exposure and R2CV = 0.97 for NIR. High performances were obtained also for the test set, but while Raman had low and stable biases for the test set, the biases were high and varied for the NIR measurements. Analysis of variance on the squared test set residuals showed that performance for Raman measurements were significantly higher than NIR at 1% significance level (p = 0.000013) when slope-and-bias errors were not corrected, but not significant when residuals were slope-and-bias corrected (p = 0.28). This indicated that NIR was more sensitive to matrix effects. For Raman, signal-to-noise ratio was the main limitation and there were indications that Raman was close to a critical sample exposure time at the 2s signal accumulation.publishedVersio

Prediction of chemical and sensory properties in strawberries using Raman spectroscopy

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EFEKTIVITAS METODE PEMBELAJARAN VISUAL, AUDITORY, KINESTETHIC (VAK) TERHADAP KEMAMPUAN BERFIKIR KREATIF MATEMATIK SISWA SEKOLAH DASAR

Penelitian yang dilaksanakan adalah menerapkan metode pembelajaran Visual,Auditory,Kinestethic (VAK) pada mata pelajaran matematika materi perbandingan dan skala pada siswa kelas V Sekolah Dasar. Kemampuan siswa yang diujikan pada penelitian ini adalah kemampuan berfikir kreatif matematik siswaSD. Tujuan dilaksanakannya penelitian ini adalah untuk mengetahui pengaruh metode pembelajaran VAK terhadap kemampuan berfikir kreatif matematik siswa SD. Dari sanalah diketahui keefektifan dari metode tersebut. Penelitian ini dilaksanakan dengan alasan diinginkannya para siswa dapat belajar dengan baik dengan menggunakan beberapa modalitas kecerdasan yang mereka miliki, yaitu visual, auditoris dan kinestetiknya. Hal ini dinyatakan dengan alasan bahwa seringkali siswa mendapat aktivitas pembelajaran tidak dengan memodifikasikan kemampuan yang mereka miliki. Terkadang, mereka hanya menggunakan kecerdasan auditorisnya saja, atau visual saja. Padahal, di kelas setiap siswa memiliki kecerdasan yang berbeda-beda porsinya. Dengan memodifikasikan tiga kecerdasan ini, maka seluruh siswa akan terpenuhi kebutuhannya selama pembelajaran. Tidak cenderung ke salah satu kecerdasan saja. Semua itu tergantung dari bagaimana guru menyiapkan materi pembelajaran di kelas. Merencanakan pembelajaran yang baik berarti merencakan keberhasilan siswa dalam mendapatkan pembelajaran yang bermakna. Metode penelitian yang digunakan adalah metode eksperimen kuasi. Berdasarkan penelitian ini, didapat temuan bahwa dengan menggunakan metode pembelajaran VAK pada materi skala siswa kelas V SD, terdapat pengaruh metode tersebut terhadap kemampuan berfikir kreatif matematik siswa SD. Terlihat dari adanya peningkatan hasil belajar siswa anatara pretest dan posttestnya. Dengan adanya pengaruh tersebut, dapat diartikan Metode VAK efektif digunakan di kelas V SD pada materi perbandingan dan skala

In-Line Near-Infrared Spectroscopy Gives Rapid and Precise Assessment of Product Quality and Reveals Unknown Sources of Variation—A Case Study from Commercial Cheese Production

Abstract: Quality testing in the food industry is usually performed by manual sampling and at/offline laboratory analysis, which is labor intensive, time consuming, and may suffer from sampling bias. For many quality attributes such as fat, water and protein, in-line near-infrared spectroscopy (NIRS) is a viable alternative to grab sampling. The aim of this paper is to document some of the benefits of in-line measurements at the industrial scale, including higher precision of batch estimates and improved process understanding. Specifically, we show how the decomposition of continuous measurements in the frequency domain, using power spectral density (PSD), may give a useful view of the process and serve as a diagnostic tool. The results are based on a case regarding the large-scale production of Gouda-type cheese, where in-line NIRS was implemented to replace traditional laboratory measurements. In conclusion, the PSD of in-line NIR predictions revealed unknown sources of variation in the process that could not have been discovered using grab sampling. PSD also gave the dairy more reliable data on key quality attributes, and laid the foundation for future improvements.publishedVersio

In-Line Estimation of Fat Marbling in Whole Beef Striploins (Longissimus lumborum) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin

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Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case Study

The aim of the present study was to critically evaluate the potential of using NIR and Raman spectroscopy for prediction of fatty acid features and single fatty acids in salmon muscle. The study was based on 618 homogenized salmon muscle samples acquired from Atlantic salmon representing a one year-class nucleus, fed the same high fish oil feed. NIR and Raman spectra were used to make regression models for fatty acid features and single fatty acids measured by gas chromatography. The predictive performance of both NIR and Raman was good for most fatty acids, with R2 above 0.6. Overall, Raman performed marginally better than NIR, and since the Raman models generally required fewer components than respective NIR models to reach high and optimal performance, Raman is likely more robust for measuring fatty acids compared to NIR. The fatty acids of the salmon samples co-varied to a large extent, a feature that was exacerbated by the overlapping peaks in NIR and Raman spectra. Thus, the fatty acid related variation of the spectroscopic data of the present study can be explained by only a few independent principal components. For the Raman spectra, this variation was dominated by functional groups originating from long-chain polyunsaturated FAs like EPA and DHA. By exploring the independent EPA and DHA Raman models, spectral signatures similar to the respective pure fatty acids could be seen. This proves the potential of Raman spectroscopy for single fatty acid prediction in muscle tissue.Raman and near Infrared Spectroscopy for Quantification of Fatty Acids in Muscle Tissue—A Salmon Case StudypublishedVersio