Fingerprinting study of tuber ultimate compressive strength at different microwave drying times using mid-infrared imaging spectroscopy-Reference-Cited by-同舟云学术

Fingerprinting study of tuber ultimate compressive strength at different microwave drying times using mid-infrared imaging spectroscopy

Published:2019-01-02 Issue:9 Volume:37 Page:1113-1130
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Su Wen-Hao¹,Bakalis Serafim²,Sun Da-Wen¹

Affiliation:

1. Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Dublin, Ireland;

2. Department of Chemical and Environmental Engineering, University of Nottingham, Nottingham, United Kingdom

Funder

ERASMUS plus programme of quantitative tools for sustainable food and energy in the food chain

European Union

University College Dublin

China Scholarship Council

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1487450

Reference177 articles.

1. Potential of hyperspectral imaging for visual authentication of sliced organic potatoes from potato and sweet potato tubers and rapid grading of the tubers according to moisture proportion

2. Comparative assessment of feature-wavelength eligibility for measurement of water binding capacity and specific gravity of tuber using diverse spectral indices stemmed from hyperspectral images

3. Roots and Tuber Crops as Functional Foods: A Review on Phytochemical Constituents and Their Potential Health Benefits

4. Drought tolerance in potato (S. tuberosum L.)

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