{"id":{"repo_id":"maryland","oai_identifier":"oai:drum.lib.umd.edu:1903/14578"},"canonical_url":"https://search.dev.ndltd.org/etd/maryland/oai:drum.lib.umd.edu:1903/14578","repository":{"repo_id":"maryland","name":"University of Maryland","base_url":"https://api.drum.lib.umd.edu/server/oai/request"},"display":{"title":"Noninvasive Cleaning and Sanitation Monitoring System for Deli Department Processing","abstract":"The inability to adequately judge the efficacy of cleaning/sanitation in deli departments is a recognized food safety concern. In prior studies, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable imaging device. To explore the feasibility of using this technology to facilitate detection of deli residues, fluorescence spectra of deli commodities were acquired using a laboratory-based hyperspectral imaging system. Cheeses evidenced a strong response at 675 nm; meats were best detected at 475 or 520 nm, demonstrating these wavelengths are good candidates for deli residue detection. To confirm these findings, images were taken of an in-house deli slicer with the portable imaging device. Deli residues were detected and several slicer areas were identified as being prone to residue buildup. Results confirmed the potential to use a portable imaging device to enhance current cleaning procedures in a deli setting.","abstract_html":"The inability to adequately judge the efficacy of cleaning/sanitation in deli departments is a recognized food safety concern. In prior studies, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable imaging device. To explore the feasibility of using this technology to facilitate detection of deli residues, fluorescence spectra of deli commodities were acquired using a laboratory-based hyperspectral imaging system. Cheeses evidenced a strong response at 675 nm; meats were best detected at 475 or 520 nm, demonstrating these wavelengths are good candidates for deli residue detection. To confirm these findings, images were taken of an in-house deli slicer with the portable imaging device. Deli residues were detected and several slicer areas were identified as being prone to residue buildup. Results confirmed the potential to use a portable imaging device to enhance current cleaning procedures in a deli setting.","abstract_has_math":false,"creators":["Beck, Elizabeth Ann"],"institution":null,"degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":"Food Science","school":null,"contributors":[],"advisors":["Lo, Y. Martin"],"committee_chairs":[],"committee_members":[],"year":2013,"date_issued":"2013","date_published":"2013","updated_at":"2026-07-24T03:02:20Z","subjects":[],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/1903/14578","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Lo, Y. 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In prior studies, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable imaging device. To explore the feasibility of using this technology to facilitate detection of deli residues, fluorescence spectra of deli commodities were acquired using a laboratory-based hyperspectral imaging system. Cheeses evidenced a strong response at 675 nm; meats were best detected at 475 or 520 nm, demonstrating these wavelengths are good candidates for deli residue detection. To confirm these findings, images were taken of an in-house deli slicer with the portable imaging device. Deli residues were detected and several slicer areas were identified as being prone to residue buildup. Results confirmed the potential to use a portable imaging device to enhance current cleaning procedures in a deli setting."]},{"key":"dc:title","label":"Title","values":["Noninvasive Cleaning and Sanitation Monitoring System for Deli Department Processing"]}]}],"canonical_facts":{"dc:contributor.advisor":["Lo, Y. Martin"],"dc:contributor.department":["Food Science"],"dc:creator":["Beck, Elizabeth Ann"],"dc:date.accessioned":["2013-10-09T05:32:39Z"],"dc:date.available":["2013-10-09T05:32:39Z"],"dc:date.issued":["2013"],"dc:description.abstract":["The inability to adequately judge the efficacy of cleaning/sanitation in deli departments is a recognized food safety concern. In prior studies, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable imaging device. To explore the feasibility of using this technology to facilitate detection of deli residues, fluorescence spectra of deli commodities were acquired using a laboratory-based hyperspectral imaging system. Cheeses evidenced a strong response at 675 nm; meats were best detected at 475 or 520 nm, demonstrating these wavelengths are good candidates for deli residue detection. To confirm these findings, images were taken of an in-house deli slicer with the portable imaging device. Deli residues were detected and several slicer areas were identified as being prone to residue buildup. Results confirmed the potential to use a portable imaging device to enhance current cleaning procedures in a deli setting."],"dc:identifier.uri":["http://hdl.handle.net/1903/14578"],"dc:title":["Noninvasive Cleaning and Sanitation Monitoring System for Deli Department Processing"],"dc:type":["Thesis"]},"updated_at":"2026-07-24T03:02:20Z"}