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

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

Category
Academic article
Client
  • Research Council of Norway (RCN) / 256220
  • Research Council of Norway (RCN) / 262308
  • Nofima AS / 11595
Language
English
Author(s)
Affiliation
  • Nofima, The Norwegian Institute of Food, Fisheries and Aquaculture Research
  • SINTEF Digital / Smart Sensor Systems
  • Nortura BA
Year
Published in
Journal of Food Engineering
ISSN
0260-8774
Volume
277