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Noninvasive cleaning and sanitation ...
~
Beck, Elizabeth Ann.
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Noninvasive cleaning and sanitation monitoring system for deli department processing.
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
Noninvasive cleaning and sanitation monitoring system for deli department processing./
作者:
Beck, Elizabeth Ann.
面頁冊數:
71 p.
附註:
Source: Masters Abstracts International, Volume: 52-04.
Contained By:
Masters Abstracts International52-04(E).
標題:
Agriculture, Food Science and Technology. -
電子資源:
http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1547675
ISBN:
9781303498053
Noninvasive cleaning and sanitation monitoring system for deli department processing.
Beck, Elizabeth Ann.
Noninvasive cleaning and sanitation monitoring system for deli department processing.
- 71 p.
Source: Masters Abstracts International, Volume: 52-04.
Thesis (M.S.)--University of Maryland, College Park, 2013.
The inability to adequately judge the efficacy of cleaning/sanitation in deli departments is a recognized food safety concern. In prior studies, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable imaging device. To explore the feasibility of using this technology to facilitate detection of deli residues, fluorescence spectra of deli commodities were acquired using a laboratory-based hyperspectral imaging system. Cheeses evidenced a strong response at 675 nm; meats were best detected at 475 or 520 nm, demonstrating these wavelengths are good candidates for deli residue detection. To confirm these findings, images were taken of an in-house deli slicer with the portable imaging device. Deli residues were detected and several slicer areas were identified as being prone to residue buildup. Results confirmed the potential to use a portable imaging device to enhance current cleaning procedures in a deli setting.
ISBN: 9781303498053Subjects--Topical Terms:
1017813
Agriculture, Food Science and Technology.
Noninvasive cleaning and sanitation monitoring system for deli department processing.
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The inability to adequately judge the efficacy of cleaning/sanitation in deli departments is a recognized food safety concern. In prior studies, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable imaging device. To explore the feasibility of using this technology to facilitate detection of deli residues, fluorescence spectra of deli commodities were acquired using a laboratory-based hyperspectral imaging system. Cheeses evidenced a strong response at 675 nm; meats were best detected at 475 or 520 nm, demonstrating these wavelengths are good candidates for deli residue detection. To confirm these findings, images were taken of an in-house deli slicer with the portable imaging device. Deli residues were detected and several slicer areas were identified as being prone to residue buildup. Results confirmed the potential to use a portable imaging device to enhance current cleaning procedures in a deli setting.
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