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| Flavio, Raponi; Riccardo, Massantini; Roberto, Moscetti. |
| The aim of this project is the obtainment of a smart-prototype drier able to improve the hot-air drying process of organic fruits and vegetables using non-destructive technologies. Thus, a quality by design (QbD) approach has been followed in order to improve products quality and control strategy. For the intended purpose, both at-line near infrared spectroscopy (NIRS) and in-line computer vision (CV) techniques were tested. The data matrices were then subjected to chemometrics analysis in order to develop prediction and classification models able to follow up physico-chemical changes and recognise dehydration phases, respectively. Thermal (i.e. hot-water, microwave or steam blanching) and dipping (i.e. non-reducing sugar and/or ascorbic acid)... |
| Tipo: Thesis |
Palavras-chave: "Organics" in general; Food systems. |
| Ano: 2018 |
URL: http://orgprints.org/34391/1/Document_6.pdf |
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