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.

ABSTRACT: Quality testing in the food industry is usually performed by manual sampling and at/off-line 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 Go

SUBMITTER: Solberg LE 

PROVIDER: S-EPMC10001380 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature