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| Crichton, S.O.J.; Hurlbert, A.; Sturm, B.. |
| Traditional fruit drying within industry is undertaken using tried, tested and trusted drying schemes for different food produce. This maximises yield for a specific output food quality when input food quality is strictly controlled. However this strict control of input food quality leads to excess food wastage at the input stage. The use of set drying treatments can also result in higher energy usage during the drying process than may be necessary. In order to investigate methods to reduce both food wastage and energy usage we propose the tailoring of the drying process to the incoming food quality and condition.To achieve this we investigate the feasibility of online moisture content estimation of apple discs during the drying process through the use of... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2015 |
URL: http://orgprints.org/30674/1/Crichton%20et%20al.%20ASBAE%202015.pdf |
