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Evaluating Previous Thermal Treatment of Chicken Patties by Visible/Near‐Infrared Spectroscopy
Author(s) -
CHEN H.,
MARKS B.P.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb15450.x
Subject(s) - transmittance , infrared , near infrared reflectance spectroscopy , near infrared spectroscopy , spectroscopy , reflectivity , calibration , diffuse reflectance infrared fourier transform , analytical chemistry (journal) , wavelength , infrared spectroscopy , visible spectrum , chemistry , thermal infrared , materials science , optics , mathematics , optoelectronics , physics , chromatography , statistics , biochemistry , organic chemistry , quantum mechanics , photocatalysis , catalysis
Cooking history at the center point in chicken patties was quantified in terms of both time‐temperature integrated indices (C and F) and endpoint temperature (T max ). Intact cooked patties were scanned for reflectance and transmittance spectroscopy. Reflectance resulted in better calibrations for the indices of thermal history than did transmittance. Three reflectance wavelength ranges, visible (400 to 700 nm), near‐infrared (1100 to 2500 nm), and visible/near‐infrared (400 to 2500 nm), were evaluated, and visible/near‐infrared yielded the highest accuracy. The best calibration resulted in a standard error of prediction (SEP) of 0.11 log 10 (min) for log 10 C, 0.25 log 10 (min) for log 10 F, and 2.54°C for T max on an independent validation sample set.