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dc.contributor.authorKartakoullis, Andreas
dc.contributor.authorComaposada, Josep
dc.contributor.authorCruz-Carrión, Alvaro
dc.contributor.authorSerra, Xavier
dc.contributor.authorGou, Pere
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2019-07-12T12:17:59Z
dc.date.available2019-11-10T23:01:25Z
dc.date.issued2018-11-10
dc.identifier.citationKartakoullis, Andreas, Josep Comaposada, Alvaro Cruz-Carrión, Xavier Serra, and Pere Gou. 2019. "Feasibility Study Of Smartphone-Based Near Infrared Spectroscopy (NIRS) For Salted Minced Meat Composition Diagnostics At Different Temperatures". Food Chemistry 278: 314-321. Elsevier BV. doi:10.1016/j.foodchem.2018.11.054.ca
dc.identifier.issn0308-8146ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/465
dc.description.abstractThis research work evaluates the feasibility of a smartphone-based spectrometer (740–1070 nm) for salted minced meat composition diagnostics at industrial scale. A commercially available smartphone-based spectrometer and a benchtop NIR spectrometer (940–1700 nm) were used for acquiring 1312 spectra from meat samples stored at four different temperatures ranging from −14 °C to 25 °C. Thereafter, for each spectrometer, PLS and Random Forest regression models specific for each temperature and global models were created to predict the fat, moisture and protein contents. Fat and moisture can be estimated with the global model in a wide range of temperatures by using the smartphone-based spectrometer, which has an acceptable accuracy for quality control purposes (RPD > 7) and comparable to the accuracy of a benchtop spectrometer.ca
dc.format.extent24ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofFood Chemistryca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleFeasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperaturesca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDEC/H2020/665919/EU/Opening Sphere UAB-CEI to PostDoctoral Fellows/P-SPHEREca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2018.11.054ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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