Modelling of apple slice moisture content by optical methods

Dénes, L. D.; Zsom-Muha, Viktória; Baranyai, László; Felföldi, József

doi:10.1556/aalim.41.2012.suppl.4

Cited by 5 publications

(2 citation statements)

References 12 publications

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“…Moisture content and water activity gradually decreased during drying time, while SSC increased due to decline in water content. Results were perfectly in agreement with those of other authors (Romano et al, 2011;Dénes et al, 2012). However, different drying behaviours between treatments were noted.…”

Section: Chemical and Physicochemical Changessupporting

confidence: 92%

Real-time monitoring of organic apple (var. Gala) during hot-air drying using near-infrared spectroscopy

Moscetti

Raponi

Ferri

et al. 2018

Journal of Food Engineering

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Section: Chemical and Physicochemical Changessupporting

confidence: 92%

Real-time monitoring of organic apple (var. Gala) during hot-air drying using near-infrared spectroscopy

Moscetti

Raponi

Ferri

et al. 2018

Journal of Food Engineering

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“…Dénes et al, in 2012, evaluated changes in laser-induced diffuse reflectance on apple discs during the hot-air drying process [156]. Samples were measured with an NIR spectrometer (MetriNIR 10-17 ST) and a machine vision system based on laser-induced scattering.…”

Section: Quality Control Of Fruit During Dryingmentioning

confidence: 99%

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

et al. 2017

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An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma), nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV) system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape) in fruits and vegetables during the drying process. Hyperspectral imaging spectroscopy is a sophisticated technology since it is able to combine the advantages of spectroscopy and machine vision. As a consequence, its application to drying of fruits and vegetables was reviewed. Finally, attention was focused on the implementation of sensors in an on-line process based on the technologies mentioned above. This is a necessary step in order to turn the conventional dryer into a smart dryer, which is a more sustainable way to produce high quality dried fruits and vegetables.

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Recent developments in vibrational spectral analyses for dynamically assessing and monitoring food dehydration processes

Ren

Lin

Lei

et al. 2021

Critical Reviews in Food Science and Nutrition

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Modelling of apple slice moisture content by optical methods

Cited by 5 publications

References 12 publications

Real-time monitoring of organic apple (var. Gala) during hot-air drying using near-infrared spectroscopy

Real-time monitoring of organic apple (var. Gala) during hot-air drying using near-infrared spectroscopy

Monitoring and Optimization of the Process of Drying Fruits and Vegetables Using Computer Vision: A Review

Recent developments in vibrational spectral analyses for dynamically assessing and monitoring food dehydration processes

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