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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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| Shrestha, L.; Moscetti, R.; Crichton, S.O.J.; Hensel, O.; Sturm, B.. |
| Organic dried apples are common snacks fulfilling functional as well as nutritional aspects. However, appearance of dried slices does not always satisfy consumer requirements, thus, improvements are needed. In this study, partial least squares (PLS) regression models were successfully developed to monitor changes in colour and moisture content in apple slices during the drying process over the Vis/NIR spectral range. The regression vector analysis results suggested that features at 580, 750 and 970 nm are better for predicting moisture content, while 580 and 680 nm allow to measure the (a*/b*) colour ratio. |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2018 |
URL: http://orgprints.org/36586/1/Shrestha_Luna_2018_Organic%20dried%20apple.pdf |
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| Sturm, B.; Münsterer, J.; Kammhuber, K.; Crichton, S.O.J.. |
| Hops are a key ingredient for beer brewing due to their role in the creation of the foam characteristics, bitterness of the beers and aroma. Whilst in the past foam and bitterness were the key characteristics sought by the market, the last decade has seen a steep increase in demand of aroma hops for the production of crafts beers. Color of the final product plays a major role in quality perception of traders and brewers. Therefore, color changes were investigated to estimate the impact of bulk weight and thus drying time and conditions on the upper surface of the bulk. A calibrated imaging system consisting of a CCD camera and illumination was integrated into the dryer. Further, changes of and ß acid contents were investigated. Hops of the variety... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2016 |
URL: http://orgprints.org/30765/1/2016cigr_ageng_full_paper_barbara_sturm.pdf |
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| Crichton, S.O.J.; Münsterer, J.; Kammhuber, K.; Sturm, B.. |
| The drying of hops is a crucial post harvesting stage in the production of beer. If hops are not dried to below a specific moisture content they will spoil prior to being processed into pellets for beer production. Further to this, drying of hops is usually undertaken by farmers themselves, and with a single harvest per year the drying operation is of great economic importance for their survival. The monitoring of moisture content is usually undertaken through moisture and humidity sensors placed within the hops themselves. However this method leads to the sampling of moisture content in specific spots, and as such relies upon drying uniformity. Furthermore the moisture content of the hops at the input stage varies greatly with environmental conditions.... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2016 |
URL: http://orgprints.org/30678/1/s_crichton_cigr2016.pdf |
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| Retz, S.K.; Porley, V.E.; von Gersdorff, G.J.E; Hensel, O.; Crichton, S.O.J.; Sturm, B.. |
| The quality of dried meat products and the drying kinetics significantly depends on the status of the raw material going into the drying process. The aim of this study was the determination of the impact of meat status (fresh, mature, frozen-thawed) on the drying kinetics and the resulting quality in terms of colour changes and spectrally deductible information. Drying tests were conducted using meat from organically raised bulls. In fresh meat, freezing leads to a decrease of the drying rate, whilst for matured meat the opposite is true. Aging and freezing have little effect on the end product quality in terms of final product colour. However, water content can be detected hyperspectrally and resolved spatially for all stages of the pro-cess. With... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/30683/1/07373937.2017.1295051 |
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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 |
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