Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Frøydis Bjerke"'
Autor:
Helle Røer, Olga Korostynska, Frøydis Bjerke, Dmytro Romanov, Luis Eduardo Cordova-Lopez, Alex Mason, Per Håkon Bjørnstad, Torunn Thauland Håseth, Ole Alvseike
Publikováno v:
Management Science Letters, Vol 13, Iss 2, Pp 108-117 (2023)
Manual labour in slaughterhouses is hazardous work. Workers suffer from injuries and occupational illnesses resulting from repetitive movements with sharp knives. There is a need for a robotic tool which can perform versatile tasks with a high level
Externí odkaz:
https://doaj.org/article/0c883b95904646b292483f0b3de8f057
Autor:
Sisay Mebre Abie, Ørjan Grøttem Martinsen, Bjørg Egelandsdal, Jie Hou, Frøydis Bjerke, Alex Mason, Daniel Münch
Publikováno v:
Sensors, Vol 21, Iss 12, p 4129 (2021)
This study was performed to test bioimpedance as a tool to detect the effect of different thawing methods on meat quality to aid in the eventual creation of an electric impedance-based food quality monitoring system. The electric impedance was measur
Externí odkaz:
https://doaj.org/article/fa8592327a9042ef96c6d62ed471e2b7
Autor:
Alex Mason, Jie Hou, Bjørg Egelandsdal, Sisay Mebre Abie, Ørjan G. Martinsen, Frøydis Bjerke, Daniel Münch
Publikováno v:
Sensors, Vol 21, Iss 4129, p 4129 (2021)
Sensors (Basel, Switzerland)
Sensors
Volume 21
Issue 12
Sensors (Basel, Switzerland)
Sensors
Volume 21
Issue 12
This study was performed to test bioimpedance as a tool to detect the effect of different thawing methods on meat quality to aid in the eventual creation of an electric impedance-based food quality monitoring system. The electric impedance was measur
Autor:
Stefania Gudrun Bjarnadottir, Daniel Münch, Ørjan G. Martinsen, Han Zhu, Frøydis Bjerke, Bjørg Egelandsdal, Sisay Mebre Abie, Hilde Raanaas Kolstad, Alex Mason
Publikováno v:
Meat Science
Novel freezing solutions are constantly being developed to reduce quality loss in meat production chains. However, there is limited focus on identifying the sensitive analytical tools needed to directly validate product changes that result from poten
Autor:
Frøydis Bjerke, Daniel Münch, Sisay Mebre Abie, Bjørg Egelandsdal, Ørjan G. Martinsen, Ivar Wergeland
Publikováno v:
Journal of Food Engineering
Previous studies proposed that electric and magnetic fields can affect the freezing of biological tissues, including meat. Yet, improved freezing through sole magnetic or combined electro-magnetic field exposure is disputed. Also, as previous studies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::121e5959ea77dde2c7f31b98dc1fcf5e
http://hdl.handle.net/10852/92350
http://hdl.handle.net/10852/92350
Publikováno v:
Meat Science. 137:98-105
The lean meat percentage (LMP) classification in Norwegian slaughterhouses is obtained by Hennessy Grading Probe 7 (HGP7), an optical tool. Even though the HGP7 method is validated frequently, there is industrial and legislative demand to reconsider
Autor:
Bolette Okholm, Marije Oostindjer, Lene Ruud, Kristin Saarem, Anna Haug, Frøydis Bjerke, Bjørg Egelandsdal, Vladana Grabež, Ellen-Margrethe Hovland
Publikováno v:
Meat Science. 159:107920
In 2006, the European Commission approved nutrition and health claim regulations of foods to stimulate healthier choices. To document how commercial, minced beef meat complied with regulations, meat samples from 72 carcasses were analysed. These samp
Publikováno v:
Journal of Food Engineering
A system for on-line sorting of meat trimmings into categories with different fat levels was developed and tested by simulations and pilot-plant trials. The system consists of a conveyor belt, a NIR imaging scanner (QV500, Tomra Sorting Solutions, As
Publikováno v:
Journal of the Science of Food and Agriculture. 90:1245-1255
BACKGROUND: Retention of nutrients in vegetables during blanching/freezing, cooking and warm-holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch techn
Publikováno v:
Quality and Reliability Engineering International. 24:167-181
Two issues regarding designed experiments are discussed; restrictions on randomization and multiple responses. The former is typically related to hard-to-vary factors and factors appearing in separate stages of a process experiment. Randomization res