Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging-Reference-Cited by-同舟云学术

Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging

Published:2019-10-10 Issue:11 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Aheto Joshua Harrington¹^ORCID,Huang Xingyi¹^ORCID,Xiaoyu Tian¹,Bonah Ernest¹²,Ren Yi¹³,Alenyorege Evans Adingba¹⁴,Chunxia Dai¹⁵

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang P.R. China

2. Laboratory Services Department Food and Drugs Authority Cantonments Accra Ghana

3. School of smart agriculture Suzhou Polytechnic Institute of Agriculture Suzhou P.R. China

4. Faculty of Agriculture University for Development Studies Tamale Ghana

5. School of Electrical and Information Engineering Jiangsu University Zhenjiang P.R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14197

Reference44 articles.

1. Evaluation of Vis-NIR hyperspectral imaging as a process analytical tool to classify brined pork samples and predict brining salt concentration

2. Evaluation of lipid oxidation and volatile compounds of traditional dry‐cured pork belly: The hyperspectral imaging and multi‐gas‐sensory approaches;Aheto J. H.;Journal of Food Engineering,2019

3. Modeling salt diffusion in Iberian ham by applying MRI and data mining

4. High intensity ultrasound effects on meat brining

5. Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process

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