|
|
|
|
|
| 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 |
| |
|
|
| 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 |
| |
|
|
| Sturm, B.; Esper, A.; Massantini, R.; Moscetti, R.; Bantle, M.; Claussen, I.C.; Tolstorebrov, I.; Pittia, P.; Gebresenbet, G.; Bosona, T.; Shrestha, L.; Md. Saleh, R.; von Gersdorff, G. J.E.. |
| These guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimised processing methods for organic produce”. |
| Tipo: Working paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Markets and trade. |
| Ano: 2018 |
URL: http://orgprints.org/35271/3/SusOrganic_guidelines_eng.pdf |
| |
|
|
| Sturm, B.; Esper, A.; Massantini, R.; Moscetti, R.; Bantle, M.; Claußen, I.C.; Tolstorebrov, I.; Pittia, P.; Gebresenbet, G.; Bosona, T.; Shrestha, L.; Md. Saleh, R.; von Gersdorff, G.. |
| These guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimised processing methods for organic produce”. They intend to support actors in the organic food processing sector to simultaneously increase resource efficiency and product quality of their produce by providing deeper insights in raw material, process and product relevant aspects. The main focus of the presented work lies on the preservation of fruits, herbs, vegetables, fish and meat by the means of drying and chilling/freezing. |
| Tipo: Working paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Markets and trade. |
| Ano: 2018 |
URL: http://orgprints.org/34406/1/SusOrganic_guidelines_eng.pdf |
| |
|
|
| Sturm, Barbara; Esper, Albert; Gebresenbet, Girma; Bosona, Techane; Bantle, Michael; Claussen, Ingrid C.; Tolstorebrov, Ignat; von Gersdorff, Gardis; Shrestha, Luna; Md. Saleh, R.; Pittia, Paola; Neri, L.; Santarelli, V.; Faieta, M.; Rocchi, R.; Massantini, R.; Moscetti, R.; Ferri, Serena; Raponi, Flavio; Bedini, Giacomo. |
| ForewordThese guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimi-sed processing methods for organic produce”. They intend to support actors in the organic food processing sector to simultaneously increase resource efficiency and product quality of their produce by providing deeper insights in raw material, process and product relevant aspects. The main focus of the presented work lies on the preservation of fruits, herbs, vegetables, fish and meat by the means of drying and chilling/freezing. THE AIMS OF THESE GUIDELINES ARE TO PROVIDE THE PROCESSORS WITH: • Drying related aspects • A deeper understanding for naturally... |
| Tipo: Practice tool |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Markets and trade. |
| Ano: 2019 |
URL: http://orgprints.org/35521/1/ITA%20-%20Linee%20guida%20-%20SusOrganic.pdf |
| |
|
|
|
