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| Amjad, Waseem; Crichton, Stuart O.J.; Munir, Anjum; Hensel, Oliver; Sturm, Barbara. |
| Hyperspectral imaging (HSI) was utilised for the determination of moisture content of potato slices with three thicknesses (5 mm, 7 mm, 9 mm) at three drying temperatures (50 °C, 60 °C, 70 °C) during convective drying in a laboratory hot air dryer. The Page, thin-layer drying model was found better to explain the drying kinetics with a fitting accuracy of R2 (0.96–0.99) and lowest reduced Chi-square (0.00024–0.00090), Root mean square errors (RMSE) (0.014–0.026), and relative percentage error (1.5%–5.1%) under the used drying conditions. Spectral data were analysed using partial least squares regression (PLS) analysis, a multivariate calibration technique, alongside Monte Carlo Uninformative Variable Elimination (MCUVE-PLS) and competitive adaptive... |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2018 |
URL: http://orgprints.org/32984/1/waseem-etal-2018-BiosysEngineering-Vol166-p170-183.pdf |
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| Amjad, Waseem; Hensel, Oliver; Munir, Anjum. |
| Uniform quality drying throughout the drying chamber of a dryer is important for a quality oriented drying process. The final quality of dried products significantly depends upon the drying temperature. A batch type dryer was developed for uniform air distribution. ANSYS-fluent was used to analyse the temperature distribution in the dryer. To assess the effect of drying temperature homogeneity on quality parameters, color and shrinkage of potato slices (6 mm thick) at 60° C were measured. The color parameters were quantified in CIELAB color space system. The shrinkage of slices (20 mm round samples) was measured using image analysis software. The rate of color change was found uniform at all sections of drying chamber with high value of R2. The kinetics of... |
| Tipo: Info:eu-repo/semantics/article |
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| Ano: 2015 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3265 |
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| amjad, waseem; Munir, Anjum; Sturm, Barbara. |
| Lack of accurate information for the drying kinetics is the main barrier to optimize drying processes effectively. Online monitoring of drying data is not common due to practical issues involved in set-up application. In this study an imaging system was developed for large drying units to investigate the quality changes (color kinetics and shrinkage) combine with weight loss of food product spatially and non-destructively during convective drying. The imaging setup was used in a diagonal-airflow batch dryer and shifted along the dryer length to take data (food images and weight loss) at different positions using potato slices (5mm thick, 60°C) as drying material. First order model fitted well to value of ∆L* and ∆b* while ∆a* and ∆E fitted in zero order... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Image processing; Real time data; Drying. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5985 |
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