Real time monitoring of food cooking using in situ autofluorescence measurements: case reports
| Autor: | Wacogne, Bruno, Gaiffe, Olivier, Pieralli, Christian |
|---|---|
| Přispěvatelé: | Franche-Comté Électronique Mécanique, Thermique et Optique - Sciences et Technologies (UMR 6174) (FEMTO-ST), Université de Technologie de Belfort-Montbeliard (UTBM)-Ecole Nationale Supérieure de Mécanique et des Microtechniques (ENSMM)-Université de Franche-Comté (UFC), Université Bourgogne Franche-Comté [COMUE] (UBFC)-Université Bourgogne Franche-Comté [COMUE] (UBFC)-Centre National de la Recherche Scientifique (CNRS) |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | International Journal of Food and Bioscience International Journal of Food and Bioscience, 2018, 1 (1), pp.7-11 |
| Popis: | International audience; Fluorescence studies are one of the methods which can potentially be used for in situ monitoring cooking foods or off line understanding changes occurring during cooking process. Most of the time, fluorescence experiments are conducted using laboratory equipment like laser sources, monochromators and more or less integrated optical spectrometers. This allows developing classification algorithms based on various statistical analyzes. However, the use of laboratory equipment prohibits the direct transposition of fluorescence monitoring to application in industrial or domestic kitchens. In this communication, we present an in situ, integrated and low-cost fluorescence monitoring sensor based on synchronous detection of the autofluorescence emitted by several food products. Experiments were conducted with beef, chicken, veal, pork, trout, cod and salmon. Results show that the evolution of the emitted fluorescence can be used to assess the core temperature during the cooking process.Key words |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|