AIMC Topic: Refrigeration

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Infrared thermography of beef carcasses and random forest algorithm to predict temperature and pH of Longissimus thoracis on carcasses.

Meat science
This study aimed to evaluate the use of infrared thermography (IRT) as a method for predicting the initial and ultimate temperature, as well as the pH, of the Longissimus thoracis in beef carcasses (LTBC). A total of 102 beef carcasses, consisting of...

Machine learning-enabled hyperspectral approaches for structural characterization of precooked noodles during refrigerated storage.

Food chemistry
The structural features of precooked noodles during refrigerated storage were non-destructively characterized using hyperspectral imaging (HSI) technology along with conventional analytical methods. The precooked noodles displayed a more rigid textur...