Use of hyperspectral imaging for the prediction of moisture content and chromaticity of raw and pretreated apple slices during convection drying-Reference-Cited by-同舟云学术

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Use of hyperspectral imaging for the prediction of moisture content and chromaticity of raw and pretreated apple slices during convection drying

Published:2017-10-16 Issue:7 Volume:36 Page:804-816
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Crichton Stuart¹,Shrestha Luna¹,Hurlbert Anya²,Sturm Barbara¹³

Affiliation:

1. Postharvest Technologies and Processing Group, Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany

2. Institute of Neuroscience, Newcastle University, Newcastle upon Tyne, UK

3. School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, UK

Funder

Newcastle University

Bundesanstalt für Landwirtschaft und Ernährung

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1356847

Reference65 articles.

1. Design of hot air drying for better foods

2. Thermal Drying Technologies—Cost-Effective Innovation Aided by Mathematical Modeling Approach

3. Influence of process control strategies on drying kinetics, colour and shrinkage of air dried apples

4. The Change of Body Temperature During Convective Drying of Cube-Shaped Apple Pieces

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