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	Provedor de dados Organic Eprints (4) Autor Bantle, M. (4) Claussen, I.C. (4) Kopp, C. (2) Tolstorebrov, I. (2) Bosona, T. (1) Esper, A. (1) Gebresenbet, G. (1) Indergård, E. (1) Jokiel, M. (1) Massantini, R. (1) Md. Saleh, R. (1) Moscetti, R. (1) Nordtvedt, T.S. (1) Pittia, P. (1) Shrestha, L. (1) Sturm, B. (1) von Gersdorff, G. J.E. (1) Mais... Palavra-chave Food quality and human health Processing (2) Food security (2) Packaging and transportation Produce chain management (2) Processing (2) Packaging and transportation (1) Packaging and transportation Markets and trade (1) Mais... Tipo do documento Conference paper, poster, etc. (3) Working paper (1) Ano 2019 (2) 2018 (1) 2016 (1) País Germany (4) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Improved process control by surface temperature-controlled drying on the example of sweet potatoes Organic Eprints Bantle, M.; Kopp, C.; Claussen, I.C.. Convective drying of food has a big impact on the quality of the product in terms of sensory quality and energy consumption. The temperature of the product during the drying process is a major parameter since exceeding can cause damages to the product. The surface temperature of the product can be measured non-disruptive and contact-free with IR-sensors and this information is used as input parameter for the dryer control. A convective drying chamber was modified with modern sensors and a smart control system to control the surface temperature during the drying process and evaluate the influences on the product in terms of sensory quality parameters like shrinkage, deformation and colour alternation. The dehydration rate in the first drying period of the... Tipo: Conference paper, poster, etc. Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. Ano: 2019 URL: http://orgprints.org/36583/1/PaperEuroDrying11.06.2019_Bantle_PrePrint.pdf State of the Art: Superchilling in the Food Processing Industry Organic Eprints Bantle, M.; Nordtvedt, T.S.; Claussen, I.C.; Indergård, E.. Controlled partial freezing or superchilling of food products can result in significant shelf life extensions during the cold chain. Between 10 % - 20 % of the foods water content is frozen and the ice functions as a thermal inertia during storage and transportation. Superchilling in industry can reduce the use of freezing/thawing for production buffers and thereby reduce labor, energy costs and product weight losses. Superchilled products sustain quality parameters commonly associated with fresh/unfrozen products, however some increase in product drip loss may occurring during storage. Implementation of superchilling in industrial process plants and routines require a strict temperature control in the cold chain. Understanding and quantifying... Tipo: Conference paper, poster, etc. Palavras-chave: Processing; Packaging and transportation Produce chain management. Ano: 2016 URL: http://orgprints.org/30673/1/iccc2016_Review%20Superchilling_MB_FINAL_PlainText.pdf Design of a CO2 heat pump drier with dynamic modelling tools Organic Eprints Jokiel, M.; Bantle, M.; Kopp, C.; Claussen, I.C.; Tolstorebrov, I.. Drying is an energy and time intensive process which thermal energy demand is mostly provided by fossil resources. Especially in the food processing industry it is important to increase the energy efficiency of drying processes in terms of organic products and sustainability. The potential of using a heat pump with R744 (CO2) as a working media to provide the thermal energy was investigated for typical food drying temperature of 50 °C at a relative humidity of 20 %. A dynamic heat pumpassisted dryer model has been developed and validated. The model was created with respect to heat transfer, pressure loss and flow requirements. The simulated results showed that a closed-loop heat pump assisted drying process has the potential to reduce the energy demand by... Tipo: Conference paper, poster, etc. Palavras-chave: Processing; Packaging and transportation Produce chain management. Ano: 2019 URL: http://orgprints.org/36584/1/ICR2019_ID1333_HPD_Bantle_PrePrint.pdf Processing and Quality Guidelines for Organic Food Processing/Verarbeitungs- und Qualitätsleitfaden für biologische Lebensmittel/Linee guida per la lavorazione e la qualità visto che trasformazione di alimenti biologici Organic Eprints Sturm, B.; Esper, A.; Massantini, R.; Moscetti, R.; Bantle, M.; Claussen, I.C.; Tolstorebrov, I.; Pittia, P.; Gebresenbet, G.; Bosona, T.; Shrestha, L.; Md. Saleh, R.; von Gersdorff, G. J.E.. These guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimised processing methods for organic produce”. Tipo: Working paper Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Markets and trade. Ano: 2018 URL: http://orgprints.org/35271/3/SusOrganic_guidelines_eng.pdf Registros recuperados: 4 Primeira ... 1 ... Última

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