Abstract During industrial heat treatment of food products, the core temperature is a critical control parameter with respect to food quality and in particular food safety. This paper presents a novel prototype system based on near-infrared spectroscopy (NIRS) that enables continuous in-line and non-contact monitoring of core temperature in sausages during heat treatment in an industrial oven. NIRS interaction measurements in the 761–1081 nm region were used to probe the interior of the sausages. NIRS calibrations for the estimation of core temperature were developed for three different sausage types in the temperature range 60–90 °C. The best accuracy obtained for core temperature with NIRS was about ±1.0 °C. Results indicate that calibrations for core temperature can be transferred between different sausage types, which will ease implementation of such a method. The method was successfully tested in a modern sausage production plant.

中文翻译：

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通过近红外相互作用光谱在线无损监测工业热处理过程中香肠的核心温度

摘要 在食品工业热处理过程中，核心温度是关乎食品质量，尤其是食品安全的关键控制参数。本文提出了一种基于近红外光谱 (NIRS) 的新型原型系统，该系统能够在工业烤箱中进行热处理期间对香肠的核心温度进行连续在线和非接触式监测。761-1081 nm 区域的 NIRS 相互作用测量用于探测香肠的内部。用于估计核心温度的 NIRS 校准是针对 60-90 °C 温度范围内的三种不同香肠类型开发的。使用 NIRS 获得的核心温度的最佳精度约为 ±1.0 °C。结果表明，核心温度的校准可以在不同香肠类型之间转移，这将简化这种方法的实现。该方法已在现代化的香肠生产厂成功测试。