Effect of maturation and freezing on quality and drying kinetics of beef

Retz, Stefanie; Porley, Victoria; Gersdorff, Gardis von; Hensel, Oliver; Crichton, Stuart; Sturm, Barbara

doi:10.1080/07373937.2017.1295051

Cited by 15 publications

(4 citation statements)

References 41 publications

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“…The MR decreases exponentially, with is in accordance with other raw materials e.g. pumpkin [8], diverse vegetables [9] and apples [10], only to mention a few, and can be explained by a high heat and mass transfer coefficient during surface evaporation [7] in the initial stage of drying. During drying, the flux of moisture from the inside to the surface decreases and is smaller than the evaporation on the surface [11]…”

Section: Drying Behavior and Water Activitymentioning

confidence: 53%

Impact of processing temperature on drying behavior and quality changes in organic beef

Gersdorff

Shrestha

Raut

et al. 2018

Proceedings of 21th International Drying Symposium

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The drying of beef has gained an increasing interest and the organic market shows an increasing demand for dried beef products. In this study, organic beef meat slices were dried at 50 °C, 60 °C and 70 °C. Moisture content and color was measured throughout the drying process alongside Vis/VNIR hyperspectral images of the slices. The results of the total color difference (ΔE) showed the biggest change for samples dried at 50 °C (ΔE = 25.6). The aw value was the lowest for slices dried at 50 °C (0.744). The hyperspectral data gave promising results regarding non-invasive prediction of moisture content and color. Keywords: beef drying; drying behavior;color; hyperspectral imaging; quality.

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Section: Drying Behavior and Water Activitymentioning

confidence: 53%

Impact of processing temperature on drying behavior and quality changes in organic beef

Gersdorff

Shrestha

Raut

et al. 2018

Proceedings of 21th International Drying Symposium

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show abstract

“…Computer vision for analytical chemistry (CVAC) 49,50 is a subdivision of the broader space, providing a promising means of non-invasive analysis. Indeed, as a single image analysis technique, CVAC has notable precedent in chemical and related subdisciplines, including metallurgy, 51 fruit drying process, [52][53][54][55] meat quality control, [56][57][58][59] trace element [60][61][62][63] and illicit sample analyses, 64 and monitoring the crystallization process (Scheme 1, le). 55,65,66 Comparatively, video analysis for the extraction of timedependent colorimetric information in chemistry applications is underdeveloped.…”

Section: Computer Vision For Analytical Chemistrymentioning

confidence: 99%

Computer vision for non-contact monitoring of catalyst degradation and product formation kinetics

et al. 2023

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“…45 Computer vision for analytical chemistry (CVAC) 47,48 is a subdivision of the broader space, providing a promising means of non-invasive analysis. Indeed, as a single image analysis technique, CVAC has notable precedent in chemical and related subdisciplines, including metallurgy, 49 fruit drying process, [50][51][52][53] meat quality control, [54][55][56][57] trace element [58][59][60][61] and illicit sample analyses, 62 and monitoring the crystallization process (Scheme 1, left). 53,63,64 Comparatively, video analysis for the extraction of time-dependent colorimetric information in chemistry applications is underdeveloped.…”

Section: Computer Vision For Analytical Chemistrymentioning

confidence: 99%

Computer Vision for Understanding Catalyst Degradation Kinetics

Yan

Cowie

Howcutt

et al. 2022

Preprint

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We report a computer vision strategy for the extraction and colorimetric analysis of catalyst degradation and product formation kinetics from video footage. The degradation of palladium(II) pre-catalyst systems to form ‘Pd black’ is investigated as a widely relevant case study for catalysis and materials chemistries. Beyond the study of catalysts in isolation, investigation of Pd-catalyzed Miyaura borylation reactions revealed informative correlations between colour parameters (most notably ΔE, a colour-agnostic measure of contrast change) and the concentration of product measured by off-line analysis (NMR and LC-MS). The breakdown of such correlations helped inform conditions under which reaction vessels were compromised by air ingress. These findings present opportunities to expand the toolbox of non-invasive analytical techniques, operationally cheaper and simpler to implement than common spectroscopic methods. The approach introduces the capability of analyzing the macroscopic ‘bulk’ for the study of reaction kinetics in complex mixtures, in complement to the more common study of microscopic and molecular specifics.

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Effect of maturation and freezing on quality and drying kinetics of beef

Cited by 15 publications

References 41 publications

Impact of processing temperature on drying behavior and quality changes in organic beef

Impact of processing temperature on drying behavior and quality changes in organic beef

Computer vision for non-contact monitoring of catalyst degradation and product formation kinetics

Computer Vision for Understanding Catalyst Degradation Kinetics

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