{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,29]],"date-time":"2026-06-29T14:53:43Z","timestamp":1782744823483,"version":"3.54.5"},"reference-count":38,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2023,4,1]],"date-time":"2023-04-01T00:00:00Z","timestamp":1680307200000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Engineering"],"published-print":{"date-parts":[[2023,4]]},"DOI":"10.1016\/j.jfoodeng.2022.111374","type":"journal-article","created":{"date-parts":[[2022,12,8]],"date-time":"2022-12-08T04:09:18Z","timestamp":1670472558000},"page":"111374","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":78,"special_numbering":"C","title":["Non-destructive quality determination of frozen food using NIR spectroscopy-based machine learning and predictive modelling"],"prefix":"10.1016","volume":"343","author":[{"given":"Qiyong","family":"Jiang","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8107-5212","authenticated-orcid":false,"given":"Min","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arun S.","family":"Mujumdar","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dayuan","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"1","key":"10.1016\/j.jfoodeng.2022.111374_bib1","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/S0260-8774(99)00039-4","article-title":"Implication of glass transition for the drying and stability of dried foods","volume":"40","author":"Bhandari","year":"1999","journal-title":"J. Food Eng."},{"issue":"1","key":"10.1016\/j.jfoodeng.2022.111374_bib2","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/S0169-7439(99)00048-9","article-title":"NIR calibration in non-linear systems: different PLS approaches and artificial neural networks","volume":"50","author":"Blanco","year":"2000","journal-title":"Chemometr. Intell. Lab. Syst."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib3","doi-asserted-by":"crossref","first-page":"360","DOI":"10.1016\/j.ijrefrig.2018.02.030","article-title":"Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer","volume":"88","author":"Bulut","year":"2018","journal-title":"Int. J. Refrig."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib4","doi-asserted-by":"crossref","first-page":"360","DOI":"10.1016\/j.talanta.2016.03.020","article-title":"Determination of total phenolic compounds in compost by infrared spectroscopy","volume":"153","author":"Cascant","year":"2016","journal-title":"Talanta"},{"issue":"2","key":"10.1016\/j.jfoodeng.2022.111374_bib5","first-page":"613","article-title":"Effect of freezing rates and freeze-thaw cycles on the texture, microstructure and pectic substances of mango","volume":"23","author":"Charoenrein","year":"2016","journal-title":"Int. Food Res. J."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib6","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.lwt.2017.08.052","article-title":"Evaluation of the freshness of fresh-cut green bell pepper (Capsicum annuum var. grossum) using electronic nose","volume":"87","author":"Chen","year":"2018","journal-title":"LWT (Lebensm.-Wiss. & Technol.)"},{"key":"10.1016\/j.jfoodeng.2022.111374_bib7","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2020.110464","article-title":"Novel alternative use of near-infrared spectroscopy to indirectly forecast 3D printability of purple sweet potato pastes","volume":"296","author":"Chen","year":"2021","journal-title":"J. Food Eng."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib8","doi-asserted-by":"crossref","first-page":"258","DOI":"10.1016\/j.foodchem.2014.08.124","article-title":"Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet","volume":"171","author":"Cheng","year":"2015","journal-title":"Food Chem."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib9","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.trac.2019.02.035","article-title":"Vibrational spectroscopy in analysis of pharmaceuticals: Critical review of innovative portable and handheld NIR and Raman spectrophotometers","volume":"114","author":"Deidda","year":"2019","journal-title":"TrAC, Trends Anal. Chem."},{"issue":"4","key":"10.1016\/j.jfoodeng.2022.111374_bib10","doi-asserted-by":"crossref","first-page":"416","DOI":"10.1016\/j.jfoodeng.2009.02.006","article-title":"Determination of soluble solids and firmness of apples by Vis\/NIR transmittance","volume":"93","author":"Fan","year":"2009","journal-title":"J. Food Eng."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib11","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.ijrefrig.2020.02.013","article-title":"A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit","volume":"113","author":"Fan","year":"2020","journal-title":"Int. J. Refrig."},{"issue":"3","key":"10.1016\/j.jfoodeng.2022.111374_bib12","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1007\/s12562-013-0622-9","article-title":"Suppressive effect of ATP on autoxidation of tuna oxymyoglobin to metmyoglobin","volume":"79","author":"Inohara","year":"2013","journal-title":"Fish. Sci."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib13","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132327","article-title":"Combination strategy of CO2 pressurization and ultrasound: to improve the freezing quality of fresh-cut honeydew melon","volume":"383","author":"Jiang","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib14","series-title":"Non-Equilibrium States and Glass Transitions in Foods","first-page":"325","article-title":"Chapter 14 - implications of non-equilibrium states and glass transitions in frozen and dried fish and meat products","author":"Kurozawa","year":"2017"},{"issue":"1","key":"10.1016\/j.jfoodeng.2022.111374_bib15","doi-asserted-by":"crossref","first-page":"258","DOI":"10.1007\/s13197-013-0990-2","article-title":"Non-destructive measurement of fracturability and chewiness of apple by FT-NIRS","volume":"52","author":"Li","year":"2015","journal-title":"J. Food Sci. Technol."},{"issue":"16","key":"10.1016\/j.jfoodeng.2022.111374_bib16","doi-asserted-by":"crossref","first-page":"2006","DOI":"10.1080\/07373937.2018.1432643","article-title":"LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying","volume":"36","author":"Li","year":"2018","journal-title":"Dry. Technol."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib17","article-title":"A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberry","volume":"137","author":"Liu","year":"2021","journal-title":"LWT (Lebensm.-Wiss. & Technol.)"},{"key":"10.1016\/j.jfoodeng.2022.111374_bib18","doi-asserted-by":"crossref","DOI":"10.1016\/j.saa.2021.120733","article-title":"Application of NIR spectroscopy and multivariate analysis for Non-destructive evaluation of apple moisture content during ultrasonic drying","volume":"269","author":"Malvandi","year":"2022","journal-title":"Spectrochim. Acta Mol. Biomol. Spectrosc."},{"issue":"2","key":"10.1016\/j.jfoodeng.2022.111374_bib19","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1016\/S0925-5214(98)00007-6","article-title":"Firmness, dry-matter and soluble-solids assessment of postharvest kiwifruit by NIR spectroscopy","volume":"13","author":"McGlone","year":"1998","journal-title":"Postharvest Biol. Technol."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib20","article-title":"Evaluation of melon drying using hyperspectral imaging technique in the near infrared region","volume":"143","author":"Netto","year":"2021","journal-title":"LWT (Lebensm.-Wiss. & Technol.)"},{"key":"10.1016\/j.jfoodeng.2022.111374_bib21","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1016\/j.aca.2015.01.017","article-title":"Practical guidelines for reporting results in single- and multi-component analytical calibration: a tutorial","volume":"868","author":"Olivieri","year":"2015","journal-title":"Anal. Chim. Acta"},{"key":"10.1016\/j.jfoodeng.2022.111374_bib22","article-title":"Application of portable visible and near-infrared spectroscopy for rapid detection of cooking loss rate in pork: comparing spectra from frozen and thawed pork","volume":"160","author":"Qin","year":"2022","journal-title":"LWT (Lebensm.-Wiss. & Technol.)"},{"key":"10.1016\/j.jfoodeng.2022.111374_bib23","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130951","article-title":"Convenient use of near-infrared spectroscopy to indirectly predict the antioxidant activitiy of edible rose (Rose chinensis Jacq \u201cCrimsin Glory\u201d H.T.) petals during infrared drying","volume":"369","author":"Qiu","year":"2022","journal-title":"Food Chem."},{"issue":"6","key":"10.1016\/j.jfoodeng.2022.111374_bib24","doi-asserted-by":"crossref","first-page":"553","DOI":"10.1111\/j.1365-2621.1991.tb02001.x","article-title":"Amorphous state and delayed ice formation in sucrose solutions","volume":"26","author":"Roos","year":"1991","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib25","doi-asserted-by":"crossref","DOI":"10.3390\/foods10020447","article-title":"Glass transition and Re-crystallization phenomena of frozen materials and their effect on frozen food quality","volume":"10","author":"Roos","year":"2021","journal-title":"Foods"},{"issue":"14","key":"10.1016\/j.jfoodeng.2022.111374_bib26","doi-asserted-by":"crossref","first-page":"2258","DOI":"10.1080\/10408398.2018.1446900","article-title":"Recent developments of artificial intelligence in drying of fresh food: a review","volume":"59","author":"Sun","year":"2019","journal-title":"Crit. Rev. Food Sci. Nutr."},{"issue":"4","key":"10.1016\/j.jfoodeng.2022.111374_bib27","doi-asserted-by":"crossref","first-page":"551","DOI":"10.1007\/s11947-018-2231-1","article-title":"Combined LF-NMR and artificial intelligence for continuous real-time monitoring of carrot in microwave vacuum drying","volume":"12","author":"Sun","year":"2019","journal-title":"Food Bioprocess Technol."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib28","article-title":"Combination of LF-NMR and BP-ANN to monitor water states of typical fruits and vegetables during microwave vacuum drying","volume":"116","author":"Sun","year":"2019","journal-title":"LWT (Lebensm.-Wiss. & Technol.)"},{"key":"10.1016\/j.jfoodeng.2022.111374_bib29","series-title":"Innovative Food Processing Technologies","first-page":"36","article-title":"Food freezing: emerging techniques for improving quality and process efficiency a comprehensive review","author":"Sutariya","year":"2021"},{"issue":"4","key":"10.1016\/j.jfoodeng.2022.111374_bib30","doi-asserted-by":"crossref","first-page":"515","DOI":"10.1016\/S0309-1740(02)00113-4","article-title":"On-line prediction of chemical composition of semi-frozen ground beef by non-invasive NIR spectroscopy","volume":"63","author":"T\u00f8gersen","year":"2003","journal-title":"Meat Sci."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib31","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/j.foodres.2013.11.026","article-title":"A DSC study of phase transition in muscle and oil of the main commercial fish species from the North-Atlantic","volume":"55","author":"Tolstorebrov","year":"2014","journal-title":"Food Res. Int."},{"issue":"1","key":"10.1016\/j.jfoodeng.2022.111374_bib32","doi-asserted-by":"crossref","first-page":"175","DOI":"10.1016\/j.lwt.2011.12.011","article-title":"Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks","volume":"47","author":"Wang","year":"2012","journal-title":"LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.)"},{"issue":"16","key":"10.1016\/j.jfoodeng.2022.111374_bib33","doi-asserted-by":"crossref","first-page":"2072","DOI":"10.1080\/07373937.2018.1555843","article-title":"Dehydration modeling of Cordyceps militaris in mid-infrared-assisted convection drying system: using low-field nuclear magnetic resonance with the aid of ELM and PLSR","volume":"37","author":"Wu","year":"2019","journal-title":"Dry. Technol."},{"issue":"2","key":"10.1016\/j.jfoodeng.2022.111374_bib34","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1016\/j.chemolab.2010.08.019","article-title":"Independent component analysis in information extraction from visible\/near-infrared hyperspectral imaging data of cucumber leaves","volume":"104","author":"Xiaobo","year":"2010","journal-title":"Chemometr. Intell. Lab. Syst."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib35","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/j.ifset.2016.04.011","article-title":"Infusion of CO2 in a solid food: a novel method to enhance the low-frequency ultrasound effect on immersion freezing process","volume":"35","author":"Xu","year":"2016","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.jfoodeng.2022.111374_bib36","doi-asserted-by":"crossref","DOI":"10.1016\/j.fuel.2021.120271","article-title":"An ANN-based method for predicting Zhundong and other Chinese coal slagging potential","volume":"293","author":"Yang","year":"2021","journal-title":"Fuel"},{"key":"10.1016\/j.jfoodeng.2022.111374_bib37","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2021.108599","article-title":"Monitoring of free fatty acid content in mixed frying oils by means of LF-NMR and NIR combined with BP-ANN","volume":"133","author":"Zhao","year":"2022","journal-title":"Food Control"},{"issue":"5","key":"10.1016\/j.jfoodeng.2022.111374_bib38","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.15479","article-title":"Assessing the gelling properties of the silver carp surimi gel prepared with large yellow croaker processing by\u2010product in freeze\u2010thaw cycles","volume":"45","author":"Zhou","year":"2021","journal-title":"J. Food Process. Preserv."}],"container-title":["Journal of Food Engineering"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0260877422004289?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0260877422004289?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T23:44:06Z","timestamp":1759362246000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0260877422004289"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,4]]},"references-count":38,"alternative-id":["S0260877422004289"],"URL":"https:\/\/doi.org\/10.1016\/j.jfoodeng.2022.111374","relation":{},"ISSN":["0260-8774"],"issn-type":[{"value":"0260-8774","type":"print"}],"subject":[],"published":{"date-parts":[[2023,4]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Non-destructive quality determination of frozen food using NIR spectroscopy-based machine learning and predictive modelling","name":"articletitle","label":"Article Title"},{"value":"Journal of Food Engineering","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.jfoodeng.2022.111374","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2022 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}],"article-number":"111374"}}