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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.; 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 |
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| 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 |
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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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