home    about    browse    search    latest    help 
Login | Create Account

Monitoring and optimization of drying fruits and vegetables process using computer vision: a review

Raponi, Flavio; Moscetti, Roberto; Monarca, Danilo; Calantoni, Andrea and Massantini, Riccardo (2017) Monitoring and optimization of drying fruits and vegetables process using computer vision: a review. Sustainability, 9 (11), pp. 1-27.

[img] PDF - Published Version - English
Limited to [Depositor and staff only]

1MB

Summary

An overview is given regarding the most recent use of non-destructive techniques during drying used to monitor quality changes in fruits and vegetables. Quality changes were commonly investigated in order to improve the sensory properties (i.e., appearance, texture, flavor and aroma), nutritive values, chemical constituents and mechanical properties of drying products. The application of single-point spectroscopy coupled with drying was discussed by virtue of its potentiality to improve the overall efficiency of the process. With a similar purpose, the implementation of a machine vision (MV) system used to inspect foods during drying was investigated; MV, indeed, can easily monitor physical changes (e.g., color, size, texture and shape) in fruits and vegetables during the drying process. Hyperspectral imaging spectroscopy is a sophisticated technology since it is able to combine the advantages of spectroscopy and machine vision. As a consequence, its application to drying of fruits and vegetables was reviewed. Finally, attention was focused on the implementation of sensors in an on-line process based on the technologies mentioned above. This is a necessary step in order to turn the conventional dryer into a smart dryer, which is a more sustainable way to produce high quality dried fruits and vegetables.


EPrint Type:Journal paper
Keywords:non-destructive technique, visible-near infrared spectroscopy (Vis-NIR), chemometrics, hyper-/multi-spectral imaging spectroscopy, drying process optimization, quality changes during drying, SusOrganic, Core Organic Plus, BOELN, BÖLN, BÖL, BOEL, FKZ 14OE006
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Plus > SusOrganic
Germany > Federal Organic Farming Scheme - BOELN > Food > Processing
Italy > Univ. Tuscia
DOI:10.3390/su9112009
Related Links:http://coreorganicplus.org/research-projects/susorganic/, http://www.bundesprogramm.de, http://orgprints.org/perl/search/advanced?addtitle%2Ftitle=&keywords=14OE006&%20projects=BOELN&_order=bypublication&_action_search=Suchen
Deposited By: Von Gersdorff, Gardis J.E.
ID Code:32358
Deposited On:13 Dec 2017 10:21
Last Modified:13 Dec 2017 10:48
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

Repository Staff Only: item control page