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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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| 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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| 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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