Laser Lens Size Measurement Using Swept-Source Optical Coherence Tomography

Jia, Pingping; Zhao, Hong; Qin, Yuwen

doi:10.3390/app10144936

Cited by 1 publication

(1 citation statement)

References 27 publications

(24 reference statements)

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“…The experimental system for storage duration measurements of long-expired frozen meat is represented schematically in Figure 1. SS-OCT was set up based on our previous work [14]. A signal generator (DG1022u, RIGOL TECHNOLOGIES COMPANY, Su Zhou, China) was applied to generate a low-frequency electric field.…”

Section: Experimental System Setupmentioning

confidence: 99%

Storage Duration Prediction for Long-Expired Frozen Meat Exceeding State Reserve Time via Swept-Source Optical Coherence Tomography (SS-OCT) under Low-Frequency Electric Field

Zhang,

Li,

Shen

et al. 2023

Photonics

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Storage duration detection for frozen meat, especially meat exceeding the state reserve time several times, has always been a big challenge in food safety inspection. Under long freezing times, the physical and chemical properties of meat change complexly. In this paper, the SS-OCT detection method under a low-frequency electric field is firstly (to our knowledge) applied to the predict storage durations of long-expired frozen meat. The average normalized cross-correlation (ANCC) is put forward as a comprehensive parameter to reflect both the electric–kinetic and optical properties of meat’s biological changes. A monotonically increasing inversion rule between ANCC and the storage duration of frozen meat is found after investigating 3840 pork samples, the frozen storage durations of which were from 1 to 13 months. To verify the correctness and accuracy of our method, nine groups of long-expired frozen pork samples were investigated. The maximum relative error for their storage durations is less than 5.71%, which means that our SS-OCT method under a low-frequency electric field is promising in providing a rapid on-site storage duration detection method without any complicated laboratory pretreatments for food safety inspection.

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Section: Experimental System Setupmentioning

confidence: 99%