RESEARCH PROJECTS
1 Cutting Time Prediction in Enzymatic Coagulation
of Milk
2 Endpoint Prediction in Acid Coagulation of Milk
3 Curd Syneresis Optical Sensor Technology
8 Meat emulsion stability sensor technology
One of the meat processing operations that require improved control is the emulsification process for manufacturing of finely comminuted meat products (e.g., frankfurters, bologna). The meat industry incurs major economic losses estimated to range between $0.2 and $1.65 billion/year in the US as a result of an inadequate emulsification control during chopping. Emulsion breakdown is only evident during the heat process, but at this point it is too late for introducing corrective actions. Currently, there is a lack of an effective on line optical sensor technology for determining meat emulsion stability to produce high quality comminuted meat products.
The goal of this research project is to develop an on line light backscatter sensor technology for monitoring and controlling emulsification of comminuted meat products during the chopping process. The proposed technology will allow selection of the chopping end-point and application of corrective procedures during meat emulsion processing.
Optical device to measure light backscatter in meat emulsions.