The application of visible/near-infrared hyper-spectral analysis to monitor the quality of frying oil and fried breaded chicken nuggets was investigated. / Partial least squares (PLS) calibration models were developed to predict the acid value, total polar components and viscosity of heated oils with different ratios of hydrogenation. Coefficient of determination (R2) and root mean square error (RMSE) were calculated to assess the performance of each model. Results of the study demonstrated good prediction ability of the calibration models for the quality parameters with R2 values of over 0.92. / The second study was based on developing calibration models for prediction of moisture and fat contents of fried breaded chicken nuggets with different levels of moisture and fat contents. Performing the same procedure for evaluation of the PLS calibration models, results of the study demonstrated that moisture and fat contents of fried breaded chicken nuggets could be predicted with R2 values of 0.92.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.84043 |
| Date | January 2005 |
| Creators | Kazemi Sangdehi, Samira |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Bioresource Engineering.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 002269610, proquestno: AAIMR22735, Theses scanned by UMI/ProQuest. |
Page generated in 0.0031 seconds