Real-Time Monitoring of Organic Carrot (var. Romance) During Hot-Air Drying Using Near-Infrared Spectroscopy

Moscetti, Roberto; Haff, Ron P.; Ferri, Serena; Raponi, Flavio; Monarca, Danilo; Liang, Pei‐Shih; Massantini, Riccardo

doi:10.1007/s11947-017-1975-3

Cited by 30 publications

(16 citation statements)

References 43 publications

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“…Total carotenoids content was determined according to the method reported by Moscetti et al (), with minor modification, by extracting 100 mg of carrot tissue in 10 mL of solvent mixture of hexane, acetone, and ethanol (2:1:1). The solution mixture was homogenized for 2 min at 8000 rpm using a laboratory homogenizer (Model T25, IKA, Staufen, Germany) and incubated inside a refrigerator for 1 hr at 4°C, until the sample turned completely white, in order to ensure all the total carotenoids were fully extracted.…”

Section: Methodsmentioning

confidence: 99%

“…In light of this, there is a need to develop specific and innovative drying strategies that simultaneously minimize the quality degradation of carrots, while maximizing the production efficiency under optimum operating conditions. Furthermore, drying is a nonlinear, dynamic, unsteady, and complex process that needs to be monitored with care because the process leads to different levels of quality degradation depending on factors such as properties of wet material, chemical composition, shapes, dimensions, and process parameters (Moscetti et al, ). Thus, monitoring the product quality throughout the entire drying process is crucial because it will influence the decision‐making in selecting and developing proper drying strategies for carrots, as well as the information is needed for the development of noninvasive quality measurements for intelligent drying systems.…”

Section: Introductionmentioning

confidence: 99%

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Investigation of dynamic quality changes and optimization of drying parameters of carrots (Daucus carota var. laguna)

Saleh

Kulig

Hensel

et al. 2019

J Food Process Engineering

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The effect of air temperature and sample thickness on the color changes and total carotenoids content of carrot slices was investigated. Temperature, exposure time, and moisture levels significantly affected the dynamic changes of total carotenoids and color. A slow and linear decrease in total carotenoids was observed at higher moisture content until reaching an inflection point at around 0.45 g w/ g dm for all temperatures studied . Thereafter, the retention in total carotenoids decreased rapidly. The highest retention for a final product was 66.2% when drying at 60 C while retention was between 42.2 and 51.1% when drying at 50 and 70 C. These changes occurred alongside a noticeable change in color at moisture contents below the inflection point of 0.45 g w /g dm for all drying temperatures. Design of experiment based optimization of the drying process resulted in an ideal temperature of 59.8 C and 3.5 mm slice thickness with the predicted values for La*b*; ΔE of 62.18 ± 5.12, 22.46 ± 1.98, 40.35 ± 6.64, 6.31 ± 4.74; rehydration ratio of 0.48 ± 0.07; and total carotenoids of 163.83 ± 17.38 μg/g or 67.38%, respectively, all at a 95% prediction interval.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Investigation of dynamic quality changes and optimization of drying parameters of carrots (Daucus carota var. laguna)

Saleh

Kulig

Hensel

et al. 2019

J Food Process Engineering

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show abstract

“…Moreover, to monitor the thermal treatment, POD is frequently used as indicator enzymes due to its higher thermal stability and easiness in being assayed. In fact, the POD inactivation allows the reasonable assumption that other quality-deteriorative enzymes are also inactivated [76,77]. Further, POD may be responsible for enhancement of degradation of phenols when coexisting with PPOs [14].…”

Section: Assessment Of Oxidative Enzymes Activity At Optimum Goalsmentioning

confidence: 99%

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Shrestha

Kulig

Moscetti

et al. 2020

Foods

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Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) treatments, alone or in combination in reducing surface discolouration as well as oxidative enzyme activity in apple slices (cv. Golden Delicious and Elstar) exposed to air at room temperature for 0, 30 and 60 min. The total colour change (ΔE) for Golden Delicious was equal to 2.38, 2.68, and 4.05 after 0, 30 and 60 min of air exposure, respectively. Dipping in AA solution (1% w/v) was found to be the best treatment to limit surface discolouration of both apple cultivars. The best heat treatments to inhibit polyphenol oxidase/peroxidase enzymes activity were 70 °C HWB for Golden Delicious and 60 °C HWB for Elstar slices, both in combination with a solution of 1% AA and 1% CA. The tested apple cultivars were found to require different treatments at minimum ambient air exposure to obtain the best surface colour condition.

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“…Romance) during hot-air drying using near infrared spectroscopy [171]. Further effort in this direction may be useful not only to improve the smart drying technologies, but also to fulfil the lack of guidelines in organic food processing, reducing the gap between conventional and organic drying products.…”

Section: Discussionmentioning

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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Real-Time Monitoring of Organic Carrot (var. Romance) During Hot-Air Drying Using Near-Infrared Spectroscopy

Cited by 30 publications

References 43 publications

Investigation of dynamic quality changes and optimization of drying parameters of carrots (Daucus carota var. laguna)

Investigation of dynamic quality changes and optimization of drying parameters of carrots (Daucus carota var. laguna)

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

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

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