Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop-assisted hot-air drying (AD-DIC)

2016 ◽  
Vol 97 (8) ◽  
pp. 2533-2540 ◽  
Author(s):  
Kun Gao ◽  
Linyan Zhou ◽  
Jinfeng Bi ◽  
Jianyong Yi ◽  
Xinye Wu ◽  
...  
Keyword(s):  
Image Analysis ◽  
Pressure Drop ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Apple Slices ◽  
Instant Controlled Pressure Drop

Impact of the Instant Controlled Pressure Drop Treatment on Hot Air Drying of Cork Granules

2010 ◽  
Vol 28 (2) ◽  
pp. 180-185 ◽  
Author(s):  
Galal Abdulla ◽  
Abdelhamid Belghit ◽  
Karim Allaf
Keyword(s):  
Pressure Drop ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Instant Controlled Pressure Drop

scholarly journals Hot air drying combined vacuum-filling nitrogen drying of apple slices: Drying characteristics and nutrients

2018 ◽  
Author(s):  
Xiaoli Huang ◽  
T. Li ◽  
S.N. Li ◽  
Z.H. Wu ◽  
J. Xue
Keyword(s):  
Moisture Content ◽  
Drying Rate ◽  
Slice Thickness ◽  
Relative Pressure ◽  
Hot Air Drying ◽  
Air Drying ◽  
Drying Characteristics ◽  
Hot Air ◽  
Apple Slices ◽  
Apple Slice

In this paper, hot air drying (HAD) was applied when moisture content of apple slices range from 50% to 86%, and then vacuum-filling nitrogen drying (VFND) was used till moisture content reaching 7%. Results showed that, the drying rate of apple slice during VFND period increased with temperature increment and decreased with increment of slice thickness; compared to freezing dried samples,  samples dried in this research were owned lower Vc and higher flavonoid; when HAD (70℃,3.0m/s)+VFND(relative pressure 0.08MPa, 50℃) and thickness of 6.0mm, nutrients reached better levels: retentions of Vc, total phenolics and flavonoid were 1.63mg/100g, 4.07mg/100g and 2.10mg/100g, respectively. Keywords: apple slices, hot air drying, vacuum-filling nitrogen drying, drying rate, nutrients

Polyphenols accumulation effects on surface color variation in apple slices hot air drying process

LWT ◽  
2019 ◽  
Vol 108 ◽  
pp. 421-428 ◽  
Author(s):  
Xuan Li ◽  
Xinye Wu ◽  
Jinfeng Bi ◽  
Xuan Liu ◽  
Xiao Li ◽  
...  
Keyword(s):  
Color Variation ◽  
Drying Process ◽  
Surface Color ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Apple Slices

Potato Shrinkage During Hot Air Drying

2010 ◽  
Vol 16 (4) ◽  
pp. 337-341 ◽  
Author(s):  
A. Frías ◽  
G. Clemente ◽  
A. Mulet
Keyword(s):  
Image Analysis ◽  
Moisture Content ◽  
Volumetric Shrinkage ◽  
Air Velocity ◽  
Volume Changes ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Physical Changes

Shrinkage is one of the most important physical changes that occur during the dehydration of foods. In this work, the effect of the temperature (35, 40, 50, 60 and 70 °C) and air velocity (7, 8, 9 and 10 m/s) on bulk volumetric shrinkage was investigated. Volume changes were evaluated by image analysis. It was found that neither temperature nor air velocity had any significant effects on bulk shrinkage in this system. The bulk shrinkage of the potato cubes was well correlated with the moisture content of the sample during drying (R2 = 97.28). Volume varied linearly with the moisture content changes under the studied conditions. The volume of lost water and the decrease in volume of the samples during dehydration were similar.

scholarly journals Organic apples (cv. Elstar) quality evaluation during hot-air drying using Vis/NIR hyperspectral imaging

2018 ◽  
Author(s):  
Luna Shrestha ◽  
Roberto Moscetti ◽  
Stuart Crichton ◽  
Oliver Hensel ◽  
Barbara Sturm
Keyword(s):  
Moisture Content ◽  
Hyperspectral Imaging ◽  
Regression Models ◽  
Quality Evaluation ◽  
Pls Regression ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Apple Slices

Organic dried apples are common snacks fulfilling functional as well as nutritional aspects. However, appearance of dried slices does not always satisfy consumer requirements, thus, improvements are needed. In this study, partial least squares (PLS) regression models were successfully developed to monitor changes in colour and moisture content in apple slices during the drying process over the Vis/NIR spectral range. The regression vector analysis results suggested that features at 580, 750 and 970 nm are better for predicting moisture content, while 580 and 680 nm allow to measure the (a*/b*) colour ratio.   Keywords: Drying; Dried apple slices; Moisture content; Colour; PLSR modelling

Low-cost optical approach for noncontact predicting moisture content of apple slices during hot air drying

2017 ◽  
Vol 35 (12) ◽  
pp. 1530-1542 ◽  
Author(s):  
Mansoureh Mozaffari ◽  
Asghar Mahmoudi ◽  
Kaveh Mollazade ◽  
Bahareh Jamshidi
Keyword(s):  
Moisture Content ◽  
Low Cost ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Apple Slices
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