Theses and Dissertations from UMD

Permanent URI for this communityhttp://hdl.handle.net/1903/2

New submissions to the thesis/dissertation collections are added automatically as they are received from the Graduate School. Currently, the Graduate School deposits all theses and dissertations from a given semester after the official graduation date. This means that there may be up to a 4 month delay in the appearance of a give thesis/dissertation in DRUM

More information is available at Theses and Dissertations at University of Maryland Libraries.

Browse

Filters

20031

Settings

Author: search.filters.author.Ma, LingSubject: search.filters.subject.Agriculture, Food Science and Technology

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    AN INFRARED AND LASER RANGE IMAGING SYSTEM FOR NON-INVASIVE ESTIMATION OF INTERNAL COOKING TEMPERATURE IN POULTRY FILLETS
    (2003-12-16) Ma, Ling; Tao, Yang; Lo , Y. Martin; Johnson, Arthur T; Wheaton, Fredrick W; Biological Resources Engineering
    Foodborne diseases caused by undercooked poultry products are noteworthy problems that have motivated research into the assessment of the endpoint temperature in meat. In this research, a novel infrared and laser range imaging system was proposed to estimate the internal cooking temperature of chicken breasts. It consisted of three subsystems: an IR imaging system, a laser range system, and an artificial neural network modeling system. Our experiments showed that geometric variables played an important role in the endpoint temperature estimation. The accuracy achieved by our system was 1.54° C for mean absolute error, 2% for mean absolute percent error, and 3.08(° C)2 for mean square error. The combined IR and laser range imaging system showed the potential for real-time, non-contact and non-invasive estimation of the internal cooking temperature in meat for enhanced food quality and safety.