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| Sturm, B.; Moscetti, R.; Crichton, S.O.J.; Raut, S.; Bantle, M.; Massantini, R.. |
| Drying is a complex, dynamic, unsteady and nonlinear process that, when not optimized on a system level, may be responsible for (1) significant quality degradation and (2) energy wastage. Consequently, new drying technologies must be designed combining non-invasive at-/on-/in-line advanced measurement and control systems with models cross-linking all relevant aspects of product quality changes and heat and mass transfer phenomena. This paper presents preliminary results on the use of RGB imaging, NIR spectroscopy and Vis-NIR hyperspectral imaging for real-time monitoring of physicochemical changes of apples and carrots during drying. |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2018 |
URL: http://orgprints.org/36587/1/Proceedings%20IDS2018.pdf |
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| von Gersdorff, G. J.E.; Shrestha, L.; Raut, S.; Retz, S.K.; Hensel, O.; Sturm, B.. |
| The drying of meat has a long tradition as a preservation method and dried meat states a valuable protein source. However, processing needs to be adequate, since a high water and protein content makes meat very perishable. As a snack food dried meat is well known as jerky (North America) or as ingredient for soups and meals as charqui (South America), and is usually cut into thin slices before drying. In organic processing the use of food additives is highly restricted and the quality of the final product is significantly impacted by the drying process, which makes the definition of optimum process parameters indespensable. In this study, the influence of 50, 60 and 70 °C drying air temperature on drying behaviour and colour was investigated. Further,... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2018 |
URL: http://orgprints.org/33840/1/Poster_AGT_IDS.pdf |
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