|
|
|
| Registros recuperados: 18 | |
|
|
| amjad, waseem; Munir, Anjum; Sturm, Barbara. |
| Lack of accurate information for the drying kinetics is the main barrier to optimize drying processes effectively. Online monitoring of drying data is not common due to practical issues involved in set-up application. In this study an imaging system was developed for large drying units to investigate the quality changes (color kinetics and shrinkage) combine with weight loss of food product spatially and non-destructively during convective drying. The imaging setup was used in a diagonal-airflow batch dryer and shifted along the dryer length to take data (food images and weight loss) at different positions using potato slices (5mm thick, 60°C) as drying material. First order model fitted well to value of ∆L* and ∆b* while ∆a* and ∆E fitted in zero order... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Image processing; Real time data; Drying. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5985 |
| |
|
| |
|
| |
|
|
| Seeger, Judith Nora; Ziebell, Heiko; Amari, Khalid; Then, Christiane; Möckel, Thomas; Grüner, Esther; Sturm, Barbara; Nasirahmadi, Abozar; Shrestha, Luna; Böhm, Herwart; Saucke, Helmut. |
| Pea necrotic yellow dwarf virus (PNYDV) ist ein neuer Nanovirus in Mitteleurope, der verschiedene Leguminosen befällt und persistent durch Blattläuse übertragen wird. In dieser on-farm Studie untersuchten wir sechs Ackerbohnen-Felder mit PNYDV-symptomatischen Nestern mittels multispektraler Drohnen-Aufnahmen, die mit ground-truth Pflanzenwachstumsparametern korreliert werden. Symptomatische Pflanzen zeigten einen signifikanten Rückgang der Sprosslänge, oberirdische Trockenmasse, Hülsenzahl sowie Anzahl und Trockenmasse N-fixierender Wurzelknöllchen. Im Gegensatz zu gesunden Pflanzen hatten symptomatische Pflanzen keine rosa oder rot gefärbten Knöllcheninhalte, stattdessen höhere Anteile zerfallender und inaktiver Knöllchen. Verschiedene Indices der... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Cereals; Pulses and oilseeds Crop health; Quality; Protection. |
| Ano: 2019 |
URL: http://orgprints.org/36204/1/Beitrag_277_final_a.pdf |
| |
|
|
| Moscetti, Roberto; Sturm, Barbara; Crichton, Stuart O.J.; Amjad, Waseem; Massantini, Riccardo. |
| BACKGROUND The potential of hyperspectral imaging (500–1010 nm) was evaluated for monitoring of the quality of potato slices (var. Anuschka) of 5, 7 and 9 mm thickness subjected to air drying at 50 °C. The study investigated three different feature selection methods for the prediction of dry basis moisture content and colour of potato slices using partial least squares regression (PLS). RESULTS The feature selection strategies tested include interval PLS regression (iPLS), and differences and ratios between raw reflectance values for each possible pair of wavelengths (R[λ1]–R[λ2] and R[λ1]:R[λ2], respectively). Moreover, the combination of spectral and spatial domains was tested. Excellent results were obtained using the iPLS algorithm. However,... |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/32359/1/UNITUS_Postharvestmonitoringoforganicpotato%20%28cv.Anuschka%29duringhot-airdryingusing%20visible%E2%80%93NIRhyperspectralimaging.pdf |
| |
|
|
| Sturm, Barbara; von Gersdorff, Gardis; Raut, Sharvari; Hensel, Oliver. |
| SusOrgPlus ist ein multi- und transdisziplinäres Projekt, das die Entwicklung von Systemlösungen zur Verarbeitung ökologischer Lebensmittel beabsichtigt welche unter anderem Ressourceneffizienz, hohe Produktqualität und Nutzungswege für unzureichend genutzte Rohwaren und die Entwicklung neuer Produkte mit Mehrwert beinhalten. Somit wird SusOrgPlus dazu beitragen, die Nachhaltigkeit der ökologischen Lebensmittelbranche sowie die Verbraucherakzeptanz zu steigern und dadurch die Wettbewerbsfähigkeit der Verarbeiter zu verbessern. Die Einbindung von führenden Lebensmittelwissenschaftlern, Verfahrens- und Regelungstechnikern aus Mittel-, Nord-, Süd- und Osteuropa wird sichergestellt, dass alle Aspekte, welche für Prozessoptimierung und Ressourceneffizienz von... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Education; Extension and communication Post harvest management and techniques. |
| Ano: 2019 |
URL: http://orgprints.org/36214/1/Beitrag_290_final_a.pdf |
| |
|
| |
|
|
| Amjad, Waseem; Crichton, Stuart O.J.; Munir, Anjum; Hensel, Oliver; Sturm, Barbara. |
| Hyperspectral imaging (HSI) was utilised for the determination of moisture content of potato slices with three thicknesses (5 mm, 7 mm, 9 mm) at three drying temperatures (50 °C, 60 °C, 70 °C) during convective drying in a laboratory hot air dryer. The Page, thin-layer drying model was found better to explain the drying kinetics with a fitting accuracy of R2 (0.96–0.99) and lowest reduced Chi-square (0.00024–0.00090), Root mean square errors (RMSE) (0.014–0.026), and relative percentage error (1.5%–5.1%) under the used drying conditions. Spectral data were analysed using partial least squares regression (PLS) analysis, a multivariate calibration technique, alongside Monte Carlo Uninformative Variable Elimination (MCUVE-PLS) and competitive adaptive... |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2018 |
URL: http://orgprints.org/32984/1/waseem-etal-2018-BiosysEngineering-Vol166-p170-183.pdf |
| |
|
|
| von Gersdorff, GardisJ.E.; Crichton, StuartO.J.; Retz, Stefanie K.; Hensel, Oliver; Sturm, Barbara. |
| Drying of foods is one of the oldest food preservation techniques, but it gains particular importance when regarding food quality and shelf life. Meat snacks are of growing interest because they are high in protein but low in fat and carbohydrates. In organic food production the use of preservatives is limited, and for this reason product specific drying strategies and pretreatments are essential. In this study fresh beef slices were treated with salt (0,5 % and 1 %) and salt and vinegar (0.5% and 5 %) and were dried at 70 °C in a convection dryer. Moisture content and color were measured during the drying process alongside visual to near infra-red hyperspectral images of the slices. The optimal wavelengths for moisture content and color were determined... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Processing; Packaging and transportation Produce chain management. |
| Ano: 2016 |
URL: http://orgprints.org/30671/3/Paper-IDS2016_vG.pdf |
| |
|
|
| Moscetti, Roberto; Raponi, Flavio; Sturm, Barbara; Nallan Chakravatula, Swathi Sirisha; Massantini, Riccardo. |
| Usage of computer vision (CV) as Process Analytical Technology tool in drying of apple slices was tested. Samples were subjected to various anti-browning treatments at sub- and atmospheric pressures, and dried at 60°C up to a moisture content (dry basis) of 0.18 g/g. CV-based prediction models of changes in moisture content (wet basis) were developed and promising results were obtained (R2P > 0.99, RMSEP = 0.01÷0.06 and BIASP < 0.06 in absolute value), regardless of the anti-browning treatment. |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2019 |
URL: http://orgprints.org/36551/1/Eurodrying2019_full_paper_42_revision.pdf |
| |
|
|
| Moscetti, Roberto; Massaro, Simone; Chillemi, Giovanni; Sanna, Nico; Sturm, Barbara; Nallan Chakravatula, Swathi Sirisha; Massantini, Riccardo. |
| Deep learning was tested for its feasibility as CV tool for the analysis of inlet wet food into the drying process. In detail, convolutional neural networks (CNNs) were successfully applied for addressing the following tasks: (i) the semantic image segmentation of the inlet product; (ii) the inlet product classification for automatic selection of drying parameters. As a result, CNNs have been shown to be used for the development of smart dryers able to monitor and control the process. |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2019 |
URL: http://orgprints.org/36552/1/Eurodrying2019_full_paper_167_revision.pdf |
| |
|
| |
|
|
| von Gersdorff, Gardis J.E.; Porley, Victoria E.; Retz, Stefanie K.; Hensel, Oliver; Crichton, Stuart.O.J.; Sturm, Barbara. |
| The drying behavior of fresh, matured, and frozen beef, marinated with 0.5% salt, 1% salt, salt and vinegar, and blind samples, dried at 70°C, was investigated. Weight and color (CIELAB) were measured and images of the samples were created with a hyperspectral imaging camera. Results show that the marinade and the type of beef influences the drying behavior of beef, but not the final color. Results from the hyperspectral imaging show that it is possible to build good fitting prediction models resulting in high R2 (min. 0.81, max. 0.98) and low RMSE (min. 0.08, max. 2.35) for moisture content, a* and b* values. |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/32457/1/Drying%20behavior%20and%20quality%20parameters%20of%20dried%20beef%20biltong%20subjected%20to%20different%20pre%20treatments%20and%20maturation%20stages.pdf |
| |
|
|
| Crichton, Stuart O.J.; Kirchner, Sascha M.; Porley, Victoria; Retz, Stefanie; von Gersdorff, Gardis; Hensel, Oliver; Weygandt, Martin; Sturm, Barbara. |
| Consumer trust in the food industry is heavily reliant upon accurate labelling of meat products. As such, methods which can verify whether meat is correctly labelled are of great value to producers, retailers, and consumers. This paper illustrates two approaches to classify between, fresh and frozen thawed, and in a novel manner matured and matured frozen-thawed, as well as fresh and matured beef using the 500-1010 nm waveband, captured using hyperspectral imaging, and CIELAB measurements. The results show successful classification based upon CIELAB between 1) fresh and frozen-thawed (CCR = 0.93), and 2) fresh and matured (CCR = 0.92). With successful classification between matured and matured frozen-thawed beef using the entire spectral range (CCR =... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation Consumer issues Produce chain management. |
| Ano: 2017 |
URL: http://orgprints.org/30682/1/crichton-etal-2017-MeatScience-Vol129-p20-27.pdf |
| |
|
|
| Crichton, Stuart O.J.; Kirchner, Sascha M.; Porley, Victoria E.; Retz, Stefanie K.; von Gersdorff, Gardis J.E.; Hensel, Oliver; Sturm, Barbara. |
| Initial quality grading of meat is generally carried out using invasive and occasionally destructive sampling for the purposes of pH testing. Precise pH and thresholds exist to allow the classification of different statuses of meat, e.g. for detection of dry, firm, and dark (DFD) (when dealing with cattle and sheep), or pale, soft exudative meat (when dealing with pork). This paper illustrates that threshold detection for pH level in beef with different freshness levels (fresh, fresh frozen-thawed, matured, and matured frozen-thawed). Use of support vector machine (SVM) analysis allowed for the classification of beef samples with a pH above 5.9, and below 5.6, with an accuracy of 91% and 99% respectively. Biochemical and physical conditions of the meat... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Processing; Packaging and transportation. |
| Ano: 2017 |
URL: http://orgprints.org/31330/1/1-s2.0-S0309174017301651-main.pdf__tid%3Dadef2be4-cf94-11e7-a0cd-00000aacb35e%26acdnat%3D1511362494_f1284aed7bc8efcad6ef2bc3ef5ee357 |
| |
|
|
| 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 |
| |
|
| |
| Registros recuperados: 18 | |
|
|
|
