title: NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages.
abstract: Three different NIR equipment were evaluated based on their ability to predict superficial water activity (a(w)) and moisture content in two types of fermented sausages (with and without moulds on surface), using partial least squares (PLS) regression models. The instruments differed mainly in wavelength range, resolution and measurement configuration. The most accurate equipment was used in a new experiment to achieve robust models in sausages with different salt contents and submitted to different drying conditions. The models developed showed determination coefficients (R(2)(P)) values of 0.990, 0.910 and 0.984, and RMSEP values of 1.560%, 0.220% and 0.007% for moisture, salt and a(w) respectively. It was demonstrated that NIR spectroscopy could be a suitable non-destructive method for on-line monitoring and control of the drying process in fermented sausages.
authors.affiliation: Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Finca Camps i Armet, E-17121 Monells, Catalonia, Spain.
authors.forename: Carles
authors.initials: C
authors.lastname: Collell
authors.forename: Pere
authors.initials: P
authors.lastname: Gou
authors.forename: Jacint
authors.initials: J
authors.lastname: Arnau
authors.forename: Israel
authors.initials: I
authors.lastname: Muñoz
authors.forename: Josep
authors.initials: J
authors.lastname: Comaposada
mesh_terms: D003890:Desiccation; D005285:Fermentation; D005511:Food Handling; D008461:Meat Products / Q000032:analysis*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D014867:Water / Q000032:analysis*
chemical_list: D014867:Water