Approach for monitoring the dynamic states of water in shrimp during drying process with LF-NMR and MRI-Reference-Cited by-同舟云学术

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Approach for monitoring the dynamic states of water in shrimp during drying process with LF-NMR and MRI

Published:2017-10-16 Issue:7 Volume:36 Page:841-848
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Cheng Shasha¹²³,Tang Yingqiang¹²³,Zhang Tan¹²³,Song Yukun¹²³,Wang Xiaohui¹²³,Wang Huihui¹²,Wang Haitao¹²³,Tan Mingqian¹²³

Affiliation:

1. School of Food Science and Technology, Dalian Polytechnic University, Dalian, China

2. National Engineering Research Center of Seafood, Dalian, China

3. School of Food Science and Technology, Engineering Research Center of Seafood of Ministry of Education of China, Dalian, China

Funder

National Nature Science Foundation of China

National Key Research and Development Program of China

Science and Technology Project of Liaoning Province

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1357569

Reference31 articles.

1. Computer vision systems (CVS) for moisture content estimation in dehydrated shrimp

2. Effects of Process Parameters on Quality Changes of Shrimp During Drying in a Jet-Spouted Bed Dryer

3. Computer-Vision System for Control of Drying Processes

4. Computer vision technology for real-time food quality assurance during drying process

5. Application of computer vision technique for on-line monitoring of shrimp color changes during drying

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