Show simple item record

dc.contributor.authorAchata, Eva M.
dc.contributor.authorEsquerre, Carlos
dc.contributor.authorOjha, K. Shikha
dc.contributor.authorTiwari, Brijesh K.
dc.contributor.authorO'Donnell, Colm P.
dc.date.accessioned2023-08-29T16:08:13Z
dc.date.available2023-08-29T16:08:13Z
dc.date.issued2021-05-31
dc.identifier.citationEva M. Achata, Carlos Esquerre, K. Shikha Ojha, Brijesh K. Tiwari, Colm P. O'Donnell, Development of NIR-HSI and chemometrics process analytical technology for drying of beef jerky, Innovative Food Science & Emerging Technologies, Volume 69, 2021, 102611, ISSN 1466-8564, https://doi.org/10.1016/j.ifset.2021.102611.en_US
dc.identifier.urihttp://hdl.handle.net/11019/3198
dc.descriptionpeer-revieweden_US
dc.description.abstractBeef jerky samples immersed in brine or water, both with and without ultrasound treatment were dried at 60 °C for 30, 60, 90, 120, 150, 180, 210 and 240 min. Drying behaviour was evaluated using ten drying kinetic models and hyperspectral imaging. All samples reached water activity values (Aw) < 0.85 during the first 90 min of drying. Moisture content (MC) of beef jerky was predicted using near infrared hyperspectral imaging and chemometrics. Partial least squares regression, band selection and spectral pre-treatments were applied to develop MC prediction models using beef jerky spectra. Most of the MC prediction models developed in this work had RPD values >4, indicating their suitability for process control applications. The best performing MC prediction models for the non-ultrasound and ultrasound treated samples were developed using the ensemble Monte Carlo variable selection (EMCVS) on second derivative of log(1/R) spectra and EMCVS-selectivity ratio on linear detrended log (1/R) spectra, respectively. This study demonstrated the potential of NIR-HSI and chemometrics as a PAT tool for drying of beef jerky.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInnovative Food Science & Emerging Technologies;Vol 69
dc.rights© 2021 Published by Elsevier Ltd.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectPATen_US
dc.subjectNear Infrared Hyperspectral imagingen_US
dc.subjectChemometricsen_US
dc.subjectJerkyen_US
dc.subjectDryingen_US
dc.subjectUltrasounden_US
dc.subjectBeefen_US
dc.subjectBriningen_US
dc.titleDevelopment of NIR-HSI and chemometrics process analytical technology for drying of beef jerkyen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2021.102611
dc.contributor.sponsorIrish Department of Agriculture, Food & the Marineen_US
dc.contributor.sponsorGrantNumber13/FM/508en_US
dc.source.volume69
dc.source.beginpage102611
refterms.dateFOA2023-08-29T16:08:14Z
dc.source.journaltitleInnovative Food Science & Emerging Technologies


Files in this item

Thumbnail
Name:
Development-of-NIR-HSI-and-che ...
Size:
1.671Mb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record

© 2021 Published by Elsevier Ltd.
Except where otherwise noted, this item's license is described as © 2021 Published by Elsevier Ltd.