Blar i NOFIMA vitenarkiv på forfatter "Bakke, Kari Anne Hestnes"
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Near-Infrared (NIR) Interactance System for Non-Contact Monitoring of the Temperature Profile of Baked Liver Pâté
O'Farrell, Marion; Bakke, Kari Anne Hestnes; Tschudi, Jon; Wold, Jens Petter (Peer reviewed; Journal article, 2011)This article investigates the possibility of using non-contact interactance as a method for profiling the temperature in a processed meat product (liver pâté) as it comes out of the oven. The application was defined by an ... -
Novel NIR Transflection Measurements for Non-contact Core Temperature of processed Meat Products
O'Farrell, Marion; Tschudi, Jon; Bakke, Kari Anne Hestnes; Wold, Jens Petter; Sanden, Karen Wahlstrøm (Chapter, 2010)A novel system for online measurement of core temperature in processed meat products is presented. The system allows near infrared (NIR) light to interact with the product to a depth of up to 2cm using noncontact optics. ...