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Evaluation of 3D Laser Scanning for Estimation of Heating-Induced Volume Shrinkage and Prediction of Cooking Loss of Pork Cuboids Compared to Manual Measurements

Rozita Vaskoska, Minh Ha, H. Tran, Kourosh Khoshelham, Jason D. White, Robyn D. Warner

2020Food and Bioprocess Technology14 citationsDOI

Topics & Concepts

CalipersVolume (thermodynamics)LaserCuboidShrinkageLaser scanningMaterials science3d scanningMathematicsChemistryAnalytical Chemistry (journal)Composite materialGeometryOpticsChromatographyComputer scienceArtificial intelligencePhysicsQuantum mechanicsMeat and Animal Product QualityConservation Techniques and StudiesCultural Heritage Materials Analysis
Evaluation of 3D Laser Scanning for Estimation of Heating-Induced Volume Shrinkage and Prediction of Cooking Loss of Pork Cuboids Compared to Manual Measurements | Litcius