Non-destructive monitoring of quality attributes kinetics during the drying process: A case study of celeriac slices and the model generalisation in selected commodities

Author:

Nurkhoeriyati TinaORCID,Arefi ArmanORCID,Kulig Boris,Sturm Barbara,Hensel Oliver

Funder

DFG

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Optimization of quality parameters of dehydrated potato under combined microwave-fluidized bed drying;Akhtar;Journal of Food Research and Technology,2015

2. Hyperspectral imaging for the determination of potato slice moisture content and chromaticity during the convective hot air drying process;Amjad;Biosystems Engineering,2018

3. Vis-NIR hyperspectral imaging along with Gaussian process regression to monitor quality attributes of apple slices during drying;Arefi;Lwt,2021

4. Exploring the potential of antioxidants from fruits and vegetables and strategies for their recovery;Arias;Innovative Food Science & Emerging Technologies,2022

5. Modelling kinetics of thermal degradation of colour in peach puree;Ávila;Journal of Food Engineering,1999

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