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首页> 外文会议>Sensing for agriculture and food quality and safety >Using a 3D Profiler and Infrared Camera to Monitor Oven Loading in Fully Cooked Meat Operations
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Using a 3D Profiler and Infrared Camera to Monitor Oven Loading in Fully Cooked Meat Operations

机译：使用3D Profiler和红外摄像机监控完全熟肉操作中的烤箱负荷

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Ensuring meat is fully cooked is an important food safety issue for operations that produce "ready to eat" products. In order to kill harmful pathogens like Salmonella, all of the product must reach a minimum threshold temperature. Producers typically overcook the majority of the product to ensure meat in the most difficult scenario reaches the desired temperature. A difficult scenario can be caused by an especially thick piece of meat or by a surge of product into the process. Overcooking wastes energy, degrades product quality, lowers the maximum throughput rate of the production line and decreases product yield. At typical production rates of 6000lbs/hour, these losses from overcooking can have a significant cost impact on producers.rnA wide area 3D camera coupled with a thermal camera was used to measure the thermal mass variability of chicken breasts in a cooking process. Several types of variability are considered including time varying thermal mass (mass x temperature / time), variation in individual product geometry and variation in product temperature. The automatic identification of product arrangement issues that affect cooking such as overlapping product and folded products is also addressed. A thermal model is used along with individual product geometry and oven cook profiles to predict the percentage of product that will be overcooked and to identify products that may not fully cook in a given process.
机译：对于生产“即食”产品的工厂来说，确保肉类完全煮熟是重要的食品安全问题。为了杀死沙门氏菌等有害病原体，所有产品必须达到最低阈值温度。生产者通常将大部分产品煮熟，以确保最困难的情况下的肉达到所需的温度。困难的情况可能是由于一块肉特别厚或产品大量涌入过程引起的。过度烹饪会浪费能量，降低产品质量，降低生产线的最大吞吐率并降低产品产量。在典型的6000磅/小时的生产率下，过度烹饪带来的这些损失可能会对生产者产生重大的成本影响。rn广角3D相机和热像仪一起用于测量烹饪过程中鸡胸肉的热质量变异性。考虑了几种类型的可变性，包括时变热质量（质量x温度/时间），单个产品几何形状的变化和产品温度的变化。还解决了影响烹饪的产品布置问题的自动识别，例如重叠产品和折叠产品。将热模型与单个产品的几何形状和烤箱烹饪曲线一起使用，以预测将被过度烹饪的产品的百分比，并识别在给定过程中可能无法完全烹饪的产品。

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