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
dc.contributor.author | Solberg, Lars Erik | |
dc.contributor.author | Wold, Jens Petter | |
dc.contributor.author | Dankel, Elin Katinka | |
dc.contributor.author | Øyaas, Jorun | |
dc.contributor.author | Måge, Ingrid | |
dc.date.accessioned | 2023-04-20T07:37:12Z | |
dc.date.available | 2023-04-20T07:37:12Z | |
dc.date.created | 2023-03-16T12:44:13Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | Foods. 2023, . | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | https://hdl.handle.net/11250/3063938 | |
dc.description.abstract | 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. | |
dc.language.iso | eng | |
dc.subject | Inline NIR | |
dc.subject | Inline NIR | |
dc.subject | Sampling regime | |
dc.subject | Sampling regime | |
dc.subject | Power spectral density | |
dc.subject | Power spectral density | |
dc.subject | Cheese production | |
dc.subject | Cheese production | |
dc.subject | Process analysis | |
dc.subject | Process analysis | |
dc.title | 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 | |
dc.title.alternative | 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 | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 15 | |
dc.source.journal | Foods | |
dc.identifier.doi | 10.3390/foods12051026 | |
dc.identifier.cristin | 2134426 | |
dc.relation.project | Nofima AS: 202102 | |
dc.relation.project | Norges forskningsråd: 314111 | |
dc.relation.project | Norges forskningsråd: 309259 | |
dc.relation.project | Nofima AS: 202003 | |
dc.relation.project | Nofima AS: 255596 | |
dc.relation.project | Nofima AS: 11649 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 |
Tilhørende fil(er)
Denne innførselen finnes i følgende samling(er)
-
Artikler / Articles [1433]
-
Publikasjoner fra CRIStin [2498]