%I Universität Kassel, Fachgebiet Agrartechnik, D-Kassel und Meridian Fruchthandelsgesellschaft mbH, D-Altdorf
%K BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006, FKZ 14OE007, SusOrganic, Prozessoptimierung, Ressourceneffizienz, Verarbeitungsprodukte, Qualitätsstandard, Leitfaden
%X Das hier beschriebene Verbundvorhaben umfasst folgende Teilprojekte: FKZ 14OE006 und FKZ 14OE007.
Alle in Organic Eprints archivierten Projektbeschreibungen und Veröffentlichungen zu diesem Verbundvorhaben finden Sie unter folgendem Link: http://orgprints.org/id/saved_search/1569. 
Ziel von SusOrganic ist es, technische Lösungen, Standardverfahrensvorschriften und einen Leifaden zu entwickeln, welche es erlauben, die Produktqualität biologischer Verarbeitungsprodukte signifikant zu steigern und gleichzeitig den Ressourcenverbrauch (Rohmaterial, Energie) zu reduzieren. Die Einbindung von führenden Lebensmittelwissenschaftlern, Verfahrens- und Regelungstechnikern und je einem Händler aus Mittel-, Nord-, Süd- und Osteuropa soll sicherstellen, dass alle Aspekte, welche für die Entwicklung von Qualitätsstandards, Prozessoptimierung und Ressourceneffizienz notwendig sind, adäquat berücksichtigt werden. Das Projekt besteht aus insgesamt neun Arbeitspaketen (WP). In den ersten sechs Monaten wird eine ausführliche Marktanalyse durchgeführt (WP1), auf der alle weiteren technischen Entwicklungen aufbauen sollen. In den WP2 bis WP4 und WP6 sollen zunächst die gängigen Prozesse und Einstellungen simuliert und darauf aufbauend Effizienzmaßnahmen sowie neue Mess- und Regelungstechnik entwickelt werden. In WP5 sollen alle anfallenden Proben analysiert werden. Die Ergebnisse aus den beschriebenen Untersuchungen sollen in die Entwicklung neuer Qualitätsstandards einfließen. In WP7 sollen belastbare Life Cycle Analysis (LCA) und Life Cycle Cost Analysis (LCCA) Analysen durchgeführt werden sowie eine zugehörige Datenbank für ausgewählte Produkte erstellt werden. Die Wissensverbreitung (WP8) soll alle gewonnenen Erkenntnisse aus der Marktanalyse, der Prozessentwicklung, der Qualitätsuntersuchung sowie dem LCA und dem LCCA in geeigneter Weise an die Stakeholder vermitteln. Projektkoordination und -management werden im Rahmen von WP9 durch die Universität Kassel abgewickelt.
%L orgprints28694
%T Entwicklung von Qualitätstandards und optimierten Verarbeitungsverfahren für biologisch angebaute Produkte (Verbundvorhaben)

%L orgprints34400
%T Optimisation of herb dryers: Case study on the drying process for three hop farms in Strassbourg, France
%D 2016
%I University of Kassel, D-Witzenhausen
%X Abstract Hops (Hurroulus kipulus L.) are basically used in beer production to impart bitterness, aroma, flavour and for microbial stability. The substances in the hop that possess these characteristics are mainly alpha-acid and hop oils. Alpha-acid is an important quality index which most buyers and farmers in the hop industry concentrate on. Several studies in drying of hops have shown that the use of high drying air temperature and constant air speed offer opportunities to save energy and yield welldried hop cones. However, several other factors also affect the drying and the quality of hop cones.
The methodology involved the drying of some varieties of hops in the three farms, Farm 1, 2 and 3, determining the relative humidity of the drying air, the drying time, the drying performance and alpha acid content.
Using three hop farms in Strasbourg, France as case studies, the hop variety, moisture, relative humidity of the drying air and different farm locations were reported to influence the level of alpha-acid in dried hop cones.
Hop varieties which are noted for aroma reported low levels of alpha-acid from this study while high alpha-acid content was found to be the varieties known for less aroma compounds.
The drying methods adopted by the three farmers influenced quality of the dried hop cones. In that, the drying process that had fresh hop cones loaded to bulk depth higher than 25 cm and at high air velocity resulted in uneven drying. Other drying process methods that reported longer drying time resulted in low moisture content of the final dried hop cones.
From this study, the energy efficiency and specific heat consumption were determined for the drying of Strisselspalt, Aramis and Triskel varieties on the three hop farms. The energy efficiency for Strisselspalt were found to be 4.7%, 6.5% and 7.6% and the specific heat consumption used was 5043.8 kWh, 3602.7 kWh and 3062.3 kWh for the three farms respectively. For Aramis, the energy efficiency was 4.2 /a, 4.7% and 6.5% and the specific heat consumption used was 5764.3 kWh, 5043.8 kWh and 3602.7 kWh for the three farms respectively. The energy efficiency for Triskel was 4.7%, 5.2% and 6.8% and the specific heat consumption used was 5043.8 kWh, 4593.5 kWh and 3602.7 kWh for the three farms respectively.
The energy analysis showed that Farm 3 had the highest efficiency and conserved more energy than the other farmers. The efficiency of drying Strisseispalt was high compared to Aramis and Triskel due to the nature of this variety. Low efficiency was attributed to poor air circulation, absence of heat exchangers and inability to re-use the energy trapped in the exhaust air.
To optimise the drying of hops on these farms, an alternative energy source such as solar energy is recommended as it provides a cleaner source of energy and helps in the conservation of energy. Regular servicing and maintenance of dryers and installation of a heat exchanger will improve the efficiency of the drying process.
%A Jessica L. Amprako
%K SusOrganic, BÖLN, BOELN, BÖL, BOEL, FK 14OE006, herb dryers, hops

%D 2017
%P 804-816
%N 7
%J Drying Technology
%V 36
%L orgprints30681
%T Use of hyperspectral imaging for the prediction of moisture content and chromaticity of raw and pretreated apple slices during convection drying
%X The feasibility of using spectral reflectance information in the visible—near infrared (400–1,000 nm) region to estimate moisture content (gW/gDM) and chromaticity (CIELAB) of apple slices was investigated during convection drying. Apple slices were pretreated with hot water blanching (50 and 70°C), acid application (citric and ascorbic), and combinations thereof before drying at 50 and 70°C. Prediction models for the space-averaged spectral reflectance curves were built using the partial least square regression method. A three-component partial least square regression (PLSR) model satisfied the minimal root mean square error (RMSE) criterion for predicting moisture content (avg. RMSEP = 0.13, r2 = 0.99); importantly, the critical wavelengths remained the same across all pretreatments (540, 817, 977 nm). Similarly, PLSR modeling showed that the optimal set of wavelengths (in terms of RMSE) were invariant across pretreatment for CIELAB a* prediction (543, 966 nm) and CIELAB b* prediction (510, 664, 714, 914, 969 nm). The stability of the information content of these wavelengths across pretreatments indicates their independence of color changes. Additionally, the spatial information in the hyperspectral images was exploited to visualize the performance of the predictive models by pseudo-coloring their values for each pixel in a single apple slice across different drying times. This visualization of spatial distribution of predicted moisture content and chromaticity changes shows significant potential for use in online monitoring of the drying process.
%K Apples, chromaticity, hyperspectral, moisture content, pretreatments, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006
%A S.O.J. Crichton
%A Luna Shrestha
%A Anya Hurlbert
%A Barbara Sturm

%D 2017
%J Meat Science
%V 129
%P 20-27
%T Classification of organic beef storage conditions and maturation stage using VNIR hyperspectral imaging
%L orgprints30682
%X Consumer trust in the food industry is heavily reliant upon accurate labelling of meat products. As such, methods which can verify whether meat is correctly labelled are of great value to producers, retailers, and consumers. This paper illustrates two approaches to classify between, fresh and frozen thawed, and in a novel manner matured and matured frozen-thawed, as well as fresh and matured beef using the 500-1010 nm waveband, captured using hyperspectral imaging, and CIELAB measurements. The results show successful classification based upon CIELAB between 1) fresh and frozen-thawed (CCR = 0.93), and 2) fresh and matured (CCR = 0.92). With successful classification between matured and matured frozen-thawed beef using the entire spectral range (CCR = 1.00). The performance of reduced spectral models is also investigated. Overall it was found that CIELAB co-ordinates can be used for successful classification for all comparisons except between matured and matured frozen-thawed. Biochemical and physical changes of the meat are thoroughly discussed for each condition.
%K BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006, SusOrganic, CoreOrganic, Beef, Chromaticity, Classification, Freezing, Hyperspectral, Maturation, Quality, Storage, Support vector machines, SVM, VNIR
%R http://dx.doi.org/10.1016/j.meatsci.2017.02.005
%A Stuart O.J. Crichton
%A Sascha M. Kirchner
%A Victoria Porley
%A Stefanie Retz
%A Gardis von Gersdorff
%A Oliver Hensel
%A Martin Weygandt
%A Barbara Sturm

%X Initial quality grading of meat is generally carried out using invasive and occasionally destructive sampling for the purposes of pH testing. Precise pH and thresholds exist to allow the classification of different statuses of meat, e.g. for detection of dry, firm, and dark (DFD) (when dealing with cattle and sheep), or pale, soft exudative meat (when dealing with pork). This paper illustrates that threshold detection for pH level in beef with different freshness levels (fresh, fresh frozen-thawed, matured, and matured frozen-thawed). Use of support vector machine (SVM) analysis allowed for the classification of beef samples with a pH above 5.9, and below 5.6, with an accuracy of 91% and 99% respectively. Biochemical and physical conditions of the meat concerning the pH are discussed.
%A Stuart O.J. Crichton
%A Sascha M. Kirchner
%A Victoria E. Porley
%A Stefanie K. Retz
%A Gardis J.E. von Gersdorff
%A Oliver Hensel
%A Barbara Sturm
%K Beef, Classification, Hyperspectral imaging, Non-invasive measurement, pH, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006, Core Organic Plus, SusOrganic
%L orgprints31330
%T High pH thresholding of beef with VNIR hyperspectral imaging
%P 14-17
%J Meat Science
%V 134
%D 2017

%T Konzeption und Modellierung eines Konvektionstrockners für biologische Güter
%D 2016
%L orgprints34404
%X Die Trocknung ist einer der ältesten, kostengünstigsten und weit verbreiteten Methoden um Agrarprodukte und andere Arten von Lebensmittel zu konservieren. Am weitesten verbreitet ist der Konvektionstrockner. In den meisten Anwendungen arbeiten die Trockner mit thermischer Energie, die das Wasser im Trocknungsgut in den gasförmigen Zustand überführt und abtransportiert. 
Die Hochzeit der Forschung über Trocknungstechnik war in den 80er Jahren und in denen die Automatisierung noch nicht fortgeschritten war. Die Trocknungsparameter des komplexen Prozess mit Wärme- und Massenaustausch wurden experimentell ermittelt. Die Folgen für die Prozessführung sind eine reduzierte Energieeffizienz, unzureichende Produktqualitäten und höhere Trocknungszeiten.
Der Inhalt dieser Arbeit ist die Konzeption eines Einzelschichttrockners. Dieser Trockner wird für biologisch empfindliche Güter ausgelegt, wie z.B. Früchte. Des Weiteren werden die Aktuatoren, Sensoren, Steuerung und Prozessführungssysteme passend für diese Applikation herausgesucht. Es wird ein hinreichend gutes Modell vom Trockner angefertigt und eine Modellierungsart für das Trocknungsgut auf Vorlage der Dissertation von Frau Dr. Nuñez Vega aufgezeigt. 
Das Ziel des Forschungsprojekts, zu dem diese Arbeit einen Teil beträgt, ist eine adaptive modellbasierte Regelung zu entwickeln. Dementsprechend ist die Anlage für diese Anforderung auszulegen. Diese Entwicklung der adaptive Regelung soll für Standardtrockner umgesetzt werden.
%K SusOrganic, BÖLN, BOELN, BÖL, BOEL, FK 14OE006, Lebensmitteltrocknung, Lebensmittelkonservierung
%A Dennis Harder
%I University of Kassel, D-Witzenhausen und Hochschule Aalen, D-Aalen

%T Influence of process setting in convective apple drying on selected parameters
%D 2017
%L orgprints34402
%X In this work, the effect of two drying temperatures, three slice thicknesses and two apple varieties on the quality of apple slices dried in a convective dryer was studied. Selected quality parameters were evaluated. The results revealed that the three factors temperature, thickness and variety influence the individual quality parameters significantly to a different extent. Additional monitoring of an uncontrollable parameter, drying air humidity, allowed to investigate its effect on the drying process and the quality characteristics. The required drying time for apple slices to reach the target moisture 0.13 gw/gds is strongly influenced by the relative air humidity in the dryer (0) followed by the initial moisture content dry basis (E) and the thickness (B). The study of total colour difference (∆E) from apple slices was challenging nevertheless an impact of variety (C) and thickness (B) was determined. Those two variables affected the rehydration ratio noticeably as well. The investigation of relative volume (shrinkage) was also demanding and showed that again the relative air humidity in the dryer (D) and the initial IVIDI3 (E) have an influence on the shrinkage of apple slices. Water activity was found to be influenced mainly by the relative air humidity in the dryer (D), the drying temperature (A) and the interaction of those (AD). A small influence of the variety (C) was identified as well. Then again, statistical investigation of RR and aw should be viewed with caution as the collection of those data was done at different moisture contents at the respective ends of different drying times. The nature of these destructive measurements requires additional sampling or online moisture determination for future investigations.
The analysis of variance indicated that the models of responses are significant.
%K SuOrganic, BÖLN, BOELN, BÖL, BOEL, FK 14OE006, apple slices dried, apple drying, food processing
%A Bernadette Kiesel
%I University of Kassel, D-Witzenhausen

%I University of Kassel, D-Witzenhausen
%X Phenolic compounds are vulnerable to change in different drying situations. Because of the health benefits of these food components and their preventive effect on many chronic diseases, they have been the target of investigation over the past decades. The present study aims for questioning the effects of drying time and temperature on phenolic compounds in order to find an optimized drying procedure for preservation of these valuable components. Furthermore, the study tries to estimate the contribution of dried apple slices in meeting daily needs of consumers. A side study was conducted to predict the amount of total phenolic content (TPC) with the non-destructive hyperspectral imaging (H I) technique. The experiment design involved carrying out tests at three drying temperatures of 50, 60, and 70•C (blanched and non blanched) and taking samples in different points of time within the drying procedure. This was followed by HSI of samples and measuring the TPC using Folin-Ciocalteu method. In this study, the results could not show a correlation between TPC and drying time at the given drying temperatures. The correlation could also not be observed between relative change in moisture and TPC. However, the results show a drop in TPC in the beginning of all drying temperatures. HSI results were unable to show correspondence with the TPC data. These results could be justified with interaction of phenolic compounds after exposure to heat and formation of new compounds as well as the technical limitations in extraction and drying procedure. However, the study was successful to show the high contribution of dried apple rings as a nutritious snack in providing high level of phenolic compounds for consumers.
%A Nasim Marzban
%K SusOrganic, BÖLN, BOELN, BÖL, BOEL, FK 14OE006, apples, drying time, dietary phenolic compounds
%L orgprints34401
%T An investigation on dietary phenolic compounds of apple fruit and the impact of drying time and temperature on total phenolic content of dried apple slices
%D 2016

%I University of Kassel, D-Witzenhausen
%A Linda Meriluoto
%K SusOrganic, BÖLN, BOELN, BÖL, BOEL, FK 14OE006, sustainability of organic food, consumer behaviour
%X German consumers are very committed organic food consumers; the German organic market is one of the biggest in the world and demand for organic food products is in accordance. In order to develop the supply, also the food production and processing methods should be develop to be more sustainable. This thesis research investigated for the use of SusOrganic research project what is the consumers' sustainability understanding of organic food products and how it influence to the quality perception.
A consumer survey was executed in three German cities comprehending four different types of grocery stores in July 2015. 244 regular organic food consumers participated in the survey. The questionnaire contained a qualitative question and quantitative questions; qualitative content analysis was executed as well as the quantitative data was analysed with SPSS. The consumers' sustainability understanding was analysed in terms of the three sustainability dimension and also supply chain phases.
The respondents had relatively similar understanding of sustainability, some differences were found between the cities and store types. Majority of the respondents regarded organic food production more sustainable than conventional organic food production. Environmental sustainability was mentioned the most commonly in the responses followed by social sustainability. Economical sustainability was considered seldom in the responses. The emphasis of the sustainability understanding was on the agricultural phase of the food production.
The respondents have mainly correct knowledge of the differences between organic and conventional agriculture but unconsciousness was observed regarding the other supply chain phases. Besides admitting the lack of information, the responses contained also confusion with other food production concepts, beliefs and impreciseness. Some respondents preferred regional and small-scale production more sustainable than conventional or organic; alternative supply chains could be a potential alternative for organic food production to respond the demand of certain consumer segment.
Quality perception of the products as well as buying decision inducement emphasised the sustainability related characteristics; the more committed the consumer is with organic food the higher the sustainability related characteristics were ranked. Quality perception of the organic food consumers was found to be driven by altruistic values.
Food quality evaluation criterion of sustainable consumer is different than the criterion of the consumer preferring conventional food products. Sustainability values were found to have an impact to quality perception but due to the sample which was rather heterogenic of its understanding of sustainability, the effect of the understanding could not be evaluated. A further research investigating the sustainability understanding and quality perception differences between the consumer groups with the different attitudes towards organic food is recommended.
%L orgprints34397
%D 2015
%T Consumers' Understanding of Sustainability of Organic Food
Products and its Effect on Quality Perception

%D 2017
%J Food and Bioprocess Technology
%V 10
%P 2046-2059
%N 11
%T Real-Time Monitoring of Organic Carrot (var. Romance) During Hot-Air Drying Using Near-Infrared Spectroscopy
%L orgprints31398
%X The worldwide consumption of dried carrot (Daucus carota L.) is on a growing trend. Conventional methods for drying carrots include hot-water blanching followed by hot-air drying, which is usually uncontrolled and therefore prone to product quality deterioration. Thus, there is a need for innovative drying systems that yield high-value end products. In this study, the efficacy of NIR spectroscopy for the non-destructive monitoring of physicochemical changes and drying behaviour in organic carrot slices during 8-h hot-air drying at 40 °C was demonstrated using Partial least squares (PLS) regression and PLS discriminant analysis (PLS-DA). The impact of hot-water blanching pre-treatment (at 95 °C for 1.45 min) for enzyme inactivation on performances of both regression and classification models was also evaluated. PLS regression models were successfully developed to monitor changes in water activity (R2 = 0.91–0.96), moisture content (R2 = 0.97–0.98), total carotenoids content (R2 = 0.92–0.96), lightness for unblanched carrots (R2 = 0.80–0.83) and hue angle for blanched samples (R2 = 0.85–0.87). Soluble solids content prediction was poor for both treatments (RMSEP = 3.43–4.40). Classification models were developed to recognise dehydration phases of carrot slices on the basis of their NIR spectral profile using K-means and PLS-DA algorithms in sequence. The performance of each PLS-DA model was defined based on its accuracy, sensitivity and specificity rates. All of the selected models provided from good (> 0.85) to excellent (> 0.95) sensitivity and specificity for the predefined drying phases. Feature selection procedures yielded both regression and classification models with performances very similar to models computed from the full spectrum.
%K Daucus carotaL.,  Smart drying, Carrot slices, Convective air drying, Chemometrics, Feature selection, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006, Core Organic Plus, SusOrganic
%A Roberto Moscetti
%A Ron P. Haff
%A Serena Ferri
%A Flavio Raponi
%A Danilo Monarca
%A Peishih Liang
%A Riccardo Massantini

%L orgprints32456
%T Real-time monitoring of organic apple (var. Gala) during hot-air drying using Near-Infrared spectroscopy
%X Dried apple (Malus domestica B.) shows a growing trend to its worldwide consumption as raw material used to produce organic snacks, integral breakfast foods, chips, etc. Apple is often dried by conventional methods (e.g. hot-air drying, freeze-drying, etc.), which are usually uncontrolled and then prone to product quality deterioration. Thus, to allow the production of high-value end products, there is a need for developing new drying systems. In this study, it was investigated the feasibility of an implementation of NIR spectroscopy in smart drying systems to non-destructively detect and monitor physicochemical changes in organic apples wedges during 8-h hot-air drying at 60 °C. Moreover, the impact of microwave heating pre-treatment (at 850 W for 45 s) as enzyme inactivators on model performances was also evaluated. Partial least squares (PLS) regression models were successfully developed to monitor changes in water activity (R2 = 0.97–0.98), moisture content (R2 = 0.97–0.98), SSC (R2 = 0.96–0.97) and chroma (R2 = 0.77–0.86) during drying. Classification analysis was performed for the development of discriminant models able to recognise dehydration phases of apple wedges on the basis of their spectral profile. The classification models were computed using K-means and Partial Least Squares Discriminant Analysis (PLS-DA) algorithms in sequence. The performance of each PLS-DA model was defined based on its accuracy, sensitivity and specificity rates. All of the selected models provided a very-good (>0.90) or excellent (>0.95) sensitivity and specificity rates for the predefined drying phases. Feature selection procedures allowed to obtain both regression and classification models with performances very similar to models computed from the full spectrum. Results suggest that effect of microwave heating on both water loss and microstructure of apple tissue was pronounced, mainly affecting the features selection procedure in terms of number of features and selected wavelengths.
%K Malus domestica B., Apple wedges, Convective air drying, Smart drying, Chemometrics, Feature selection, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006, SusOrganic
%A Roberto Moscetti
%A Flavio Raponi
%A Serena Ferri
%A Andrea Colantoni
%A Danilo Monarca
%A Riccardo Massantini
%D 2018
%P 139-150
%J Journal of Food Engineering
%V 222

%T Postharvest monitoring of organic potato (cv. Anuschka) during hot-air drying using Vis/NIR hyperspectral imaging
%L orgprints32359
%X BACKGROUND
The potential of hyperspectral imaging (500–1010 nm) was evaluated for monitoring of the quality of potato slices (var. Anuschka) of 5, 7 and 9 mm thickness subjected to air drying at 50 °C. The study investigated three different feature selection methods for the prediction of dry basis moisture content and colour of potato slices using partial least squares regression (PLS).

RESULTS
The feature selection strategies tested include interval PLS regression (iPLS), and differences and ratios between raw reflectance values for each possible pair of wavelengths (R[λ1]–R[λ2] and R[λ1]:R[λ2], respectively). Moreover, the combination of spectral and spatial domains was tested. Excellent results were obtained using the iPLS algorithm. However, features from both datasets of raw reflectance differences and ratios represent suitable alternatives for development of low-complex prediction models. Finally, the dry basis moisture content was high accurately predicted by combining spectral data (i.e. R[511 nm]–R[994 nm]) and spatial domain (i.e. relative area shrinkage of slice).

CONCLUSIONS
Modelling the data acquired during drying through hyperspectral imaging can provide useful information concerning the chemical and physicochemical changes of the product. With all this information, the proposed approach lays the foundations for a more efficient smart dryer that can be designed and its process optimized for drying of potato slices. © 2017 Society of Chemical Industry
%R doi:10.1002/jsfa.8737
%K Solanum tuberosum L., potato slice, convective air drying, smart drying, chemometrics, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006, SusOrganic
%A Roberto Moscetti
%A Barbara Sturm
%A Stuart O.J. Crichton
%A Waseem Amjad
%A Riccardo Massantini
%D 2017
%J Journal of the Science of Food and Agriculture (J Sci Food Agric)
%V 98
%N 7
%P 2507-2517

%D 2017
%N 11
%P 1-27
%V 9
%J Sustainability
%L orgprints32358
%T Monitoring and optimization of drying fruits and vegetables process using computer vision: a review
%K 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
%R doi:10.3390/su9112009
%A Flavio Raponi
%A Roberto Moscetti
%A Danilo Monarca
%A Andrea Calantoni
%A Riccardo Massantini
%X 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.

%L orgprints30683
%T Effect of maturation and freezing on quality and drying kinetics of beef
%X The quality of dried meat products and the drying kinetics significantly depends on the status of the raw material going into the drying process. The aim of this study was the determination of the impact of meat status (fresh, mature, frozen-thawed) on the drying kinetics and the resulting quality in terms of colour changes and spectrally deductible information.
Drying tests were conducted using meat from organically raised bulls. In fresh meat, freezing leads to a decrease of the drying rate, whilst for matured meat the opposite is true. Aging and freezing have little effect on the end product quality in terms of final product colour. However, water content can be detected hyperspectrally and resolved spatially for all stages of the pro-cess. With regards to water content prediction, the MCUVE-PLS method performs best for the fresh and fresh frozen-thawed version with seven wavelengths, an r2 of 0.97 and 0.88, and RMSE of 0.15 and 0.17 for the test set, respectively.
%K Drying, hyperspectral imaging, noninvasive, organic beef, raw material status, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006, SusOrganic
%R http://dx.doi.org/10.1080/07373937.2017.1295051
%A S.K. Retz
%A V.E. Porley
%A G.J.E von Gersdorff
%A O. Hensel
%A S.O.J. Crichton
%A B. Sturm
%D 2017
%N 16
%P 2002-2014
%J Drying Technology
%V 35

%K BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006, SusOrgPlus, SusOrganic, hot-air-drying, apples
%A L. Shrestha
%A R. Moscetti
%A S.O.J. Crichton
%A O. Hensel
%A B. Sturm
%X 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.
%D 2018
%T Organic apples (cv. Elstar) quality evaluation during hot-air drying using Vis/NIR hyperspectral imaging
%L orgprints36586

%K SusOrganic, BÖLN, BOELN, BÖL, BOEL, FK 14OE006, pre-treatments, apples, drying
%A Luna Shrestha
%X The influence of different pre-treatments and drying air temperature on produce quality and drying behaviour of apples was investigated in three section of experiment. Firstly, the interaction of drying air temperature (50°C and 70°C), hot water blanching and use of acids in combination with hot water blanching pre-treatments with moisture content, colour changes and hyperspectral imaging were measured continuously. Based on these results, the effect of ascorbic and citric acid in combination with 50°C blanched slices dried at 70°C had significant influence based upon the overall size of slices, colour and drying rate. However, the results from the second experiment were contradictory with the first experiment while producing apple powder. These variations were assumed due to the last harvested apples differing in the structure itself, influence of scale up process and also divergence in controlling system of dryer in two places (Agrartechnik- first experiment and Innotech- second experiment).
Furthermore, it was shown from the third experiment; the effect of waiting time prior to drying with acids blanched pre-treatment leads to negative impact on quality. As such the longer the processing duration- the greater the change in quality was accomplished. Thus, it was found that if the process is anticipated with the consideration of such negligible factors that is, the effect of waiting period prior drying; undesirable degradation can be minimized to produce a good quality product.
Additional, hyperspectral imaging system were applied that showed a good fitness model to predict moisture and colour of dried apples. Moreover, analysis of apple powder reflects acceptable quality in both pre-treatments since no significant difference was found in water activity, total phenol content and bulk density. Therefore, a control of processing parameters during drying and performing simulations using accurate kinetic parameters can contribute to the optimization of the process for quality product output.
A study on the socioeconomic investigation of apple farmers was conducted in two important District of Nepal during March and April, 2015. The aim of the study was to identify the trends of apple cultivations in two study area and to address for equitable economic development of the people living in two districts (its impact on the socioeconomic development of people living in two districts). Information was collected through the semi-structured method and personal interviews during field trips. Respondents were selected based on those involved in apple cultivation or apple product development. Among two districts, Jumla district was observed to be highly indulged in apple cultivation and its product diversifications whereas Mustang is known as apple kingdom due to the quality of apples profound. Nevertheless, people in both districts are highly inspired to cultivate more orchards and to produce more products to reach the town. The accessibility of road way is of great importance in supporting people’s healthcare, income and stabilization. In spite of deprived of many infrastructures, farmers are ready to adopt any feasible technology to produce apple products so that local commodity could be promoted which parallel enhances the livelihood. Efficiently more apples cultivation and diversifying into many different products would take a competitive market share meeting the customer needs with related economic criteria. Thus, apple products (viz.apples powder) could be unique feature to reduce losses that ultimately offers a chance to people living in those pocket area of Nepal for the economic stability.
%I University of Kassel, D-Witzenhausen
%D 2015
%T Preparation of apple powder as a value added product
%L orgprints34398

%D 2020
%J Computers and Electronics in Agriculture
%V 175
%P 105547
%T In-process investigation of the dynamics in drying behavior and quality development of hops using visual and environmental sensors combined with chemometrics
%L orgprints39467
%X Hops are a key ingredient for beer brewing due to their role in preservation, the creation of foam characteristics, the bitterness and aroma of the beers. Drying significantly impacts on the composition of hops which directly affects the brewing quality of beers. Therefore, it is pivotal to understand the changes during the drying process to optimize the process with the central aim of improving product quality and process performance. Hops of the variety Mandarina Bavaria were dried at 65 °C and 70 °C with an air velocity of 0.35 m/s. Bulk weights investigated were 12, 20 and 40 kg/m2 respectively. Drying times were 105, 135, and 195 and 215 min, respectively. Drying characteristics showed a unique development, very likely due to the distinct physiology of hop cones (spindle, bracteole, bract, lupilin glands). Color changes depended strongly on the bulk weight and resulting bulk thickness (ΔE 9.5 (12 kg), 13 (20 kg), 18 (40 kg)) whilst α and ß acid contents were not affected by the drying conditions (full retention in all cases). The research demonstrated that specific air mass flow is critical for the quality of the final product, as well as the processing time required. Three types of visual sensors were integrated into the system, namely Vis-VNIR hyperspectral and RGB camera, as well as a pyrometer, to facilitate continuous in-process measurement. This enabled the dynamic characterization of the drying behavior of hops. Chemometric investigations into the prediction of moisture and chromatic information, as well as selected chemical components with full and a reduced wavelength set, were conducted. Moisture content prediction was shown to be feasible (r2 = 0.94, RMSE = 0.2) for the test set using 8 wavelengths. CIELAB a* prediction was also seen to be feasible (r2 = 0.75, RMSE = 3.75), alongside CIELAB b* prediction (r2 = 0.52 and RMSE = 2.66). Future work will involve possible ways to improve the current predictive models.
%K Hyperspectral imaging, Thermography, Environmental measurement, Chemometrics, Sensor data fusion, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006, FKZ 17OE005, SusOrganic, SusOrgPlus
%R https://doi.org/10.1016/j.compag.2020.105547
%A Barbara Sturm
%A Sharvari Raut
%A Boris Kulig
%A Jakob Münsterer
%A Klaus Kammhuber
%A Oliver Hensel
%A Stuart O.J. Crichton

%L orgprints35271
%T Processing and Quality Guidelines for Organic Food Processing/Verarbeitungs- und Qualitätsleitfaden für biologische Lebensmittel/Linee guida per la lavorazione e la qualità visto che trasformazione di alimenti biologici
%D 2018
%X These guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimised processing methods for organic produce”.
%A B. Sturm
%A A. Esper
%A R. Massantini
%A R. Moscetti
%A M. Bantle
%A I.C. Claussen
%A I. Tolstorebrov
%A P. Pittia
%A G. Gebresenbet
%A T. Bosona
%A L. Shrestha
%A R. Md. Saleh
%A G. J.E. von Gersdorff
%K CoreOrganic Plus, SusOrganic, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006, FKZ 14OE007, Prozessoptimierung, Ressourceneffizienz, Verarbeitungsprodukte, Qualitätsstandard, Leitfaden

%K BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006, SusOrgPlus, SusOrganic, chemometrics, artificial intelligence, deep learning
%A B. Sturm
%A R. Moscetti
%A S.O.J. Crichton
%A S. Raut
%A M. Bantle
%A R. Massantini
%X Drying is a complex, dynamic, unsteady and nonlinear process that, when not optimized on a system level, may be responsible for (1) significant quality degradation and (2) energy wastage. Consequently, new drying technologies must be designed combining non-invasive at-/on-/in-line advanced measurement and control systems with models cross-linking all relevant aspects of product quality changes and heat and mass transfer phenomena.  This paper presents preliminary results on the use of RGB imaging, NIR spectroscopy and Vis-NIR hyperspectral imaging for real-time monitoring of physicochemical changes of apples and carrots during drying.
%L orgprints36587
%T Feasibility of Vis/NIR spectroscopy and image analysis as basis of the development of smart-drying technologies
%P 171-178
%J Proceedings of the IDS 2018, 21st International Drying Symposium, September 11-14, 2018, Valencia, Spain
%D 2018

%L orgprints34058
%T Entwicklung von Qualitätsstandards und optimierten Verarbeitungsverfahren für biologisch angebaute Produkte
%D 2018
%I Universität Kassel, FB 11 Ökologische Agrarwissenschaften, Fachgebiet Agrartechnik, D-Kassel und Meridian Fruchthandelsgesellschaft mbH, D-Altdorf
%X Ziel des SusOrganic Projektes war es, verbesserte Trocknungs- und Kühl-/Gefrierverfahren für Bio-produkte im Hinblick auf Nachhaltigkeit und objektive Produktqualitätskriterien zu entwickeln. Zunächst konzentrierte sich das Konsortium auf ein vordefiniertes Set von Produkten zur Untersuchung (Fisch, Fleisch, Obst und Gemüse). Der Austausch mit den Akteuren im Obst- und Gemüsesektor zeigte, dass nur wenig Änderungsbedarf zur Verbesserung der Prozesse wahrgenommen wird. Gleichzeitig wurde deutlich, dass im Besonderen Hopfen- und Kräuterproduzenten (Trocknung) vor mehreren Herausforderungen in Bezug auf die Produktqualität und die Kosten der Trocknungsprozesse stehen. Daher wurde die Produktpalette auf diese Produkte erweitert. Die Ergebnisse einer im Rahmen des Projekts durchgeführten Verbraucherbefragung zeigten deut-lich, dass die Verbraucher dem Bio-Label vertrauen, aber auch dazu neigen, den Begriff Bio mit regionalem oder fairem Handel zu vermischen. Darüber hinaus wird die Primärproduktion im Be-trieb und nicht die Verarbeitung ausdrücklich in die Bewertung der Nachhaltigkeit durch die Verbraucher einbezogen. Das Aussehen von Bioprodukten wurde als eines der am wenigsten wichtigen Qualitätskriterien oder -attribute bei Kaufentscheidungen angesehen. Es gibt jedoch Hinweise darauf, dass ein unvollkommenes Aussehen ein Qualitätsmerkmal für den Verbraucher sein könnte, dieses also als Bestätigung gilt, dass in der Produktion keine Zusatzstoffe verwendet wurden.
Bei Trocknungsprozessen arbeiten Kleinproduzenten im Biosektor oft mit alten und/oder modifizierten Techniken und Technologien, was aufgrund des hohen Energieverbrauchs und der verminderten Produktqualität oft zu ineffizienten Trocknungsprozessen führt. Unzureichende Luftvolumenströme und -verteilungen führen häufig zu einem ineffizienten Abtransport der Feuchtigkeit aus dem Produkt und einer heterogenen Trocknung im gesamten Schüttgut. Um diesen Umstand zu verbessern wurden innerhalb des SusOrganic Projektes Richtlinien zur Verbesserung der physikalischen Auslegung bestehender Trockner, sowie Konzepte für neue Trocknungsprozesse, einschließlich neuer Trocknungsstrategien, entwickelt. Neben dem Kühlen und Gefrieren wurde auch die innovative Idee des Superchillings in das Projekt einbezogen. Die dafür benötigte Kühlkette ist nur wenige Grad kälter als die gebräuchliche Kühlkette, hat aber, durch Schockfrostung der Außenschicht des Produkts und die weitere Verteilung sehr kleiner Eiskristalle im gesamten Produkt einen erheblichen Einfluss auf das Konservierungsverhalten während der Lagerung. Das Superchilling von Lachs aus biologischer Erzeugung macht den Bedarf an Eis für den Transport unnötig, was durch ein deutlich reduziertes Transportgewicht sowohl zu einer Senkung der Energiekosten und somit zu einer besseren Leistung der Wertschöpfungskette in Bezug auf den CO2-Fußabdruck führt. Die Produktqualität verändert sich durch dieses Verfahren nicht, die Haltbarkeit verlängert sich aber im Vergleich zu gekühltem Fisch. Dies bedeutet, dass die hohe Qualität des Bio-Lachses über einen längeren Zeitraum erhalten werden kann, was z. B. bei der Erschließung weit entfernter Märkte hilfreich sein kann. Der gleiche Trend wurde auch für mit dem Superchilling-Verfahren gekühlte Bio-Fleischprodukte wie Schweinefleisch und Hühnerfleisch festgestellt.
Das Konsortium entwickelte auch innovative nicht-invasive Mess- und Kontrollsysteme sowie verbesserte Trocknungsstrategien und Systeme für Obst, Gemüse, Kräuter, Hopfen und Fleisch. Diese Systeme basieren auf Veränderungen im Inneren des Produkts und erfordern daher Beobachtungsstrategien des Produkts während des Trocknungsprozesses. Durch Auditkampagnen und Trocknungsversuche im Pilotmaßstab konnten Optimierungsstrategien für Kräuter- und Hopfenrohstoffe entwickelt werden, die dazu beitragen können den mikrobiellen Verderb zu reduzieren, höhere Mengen an flüchtigen Produktkomponenten zu erhalten und gleichzeitig den Energiebedarf zu senken. Diese Ergebnisse können modifiziert auch an anderen untersuchten Produkten Anwendung finden. Die Umwelt- und Kosteneffizienz (LCA, LCCA) der Superkühlung von Lachs und der Trocknung von Fleisch, Obst und Gemüse wurde ebenfalls untersucht. Die Ergebnisse zeigten, dass sowohl das Superchilling, als auch die Trocknung die Nachhaltigkeit der Wertschöpfungsketten ökologischer Lebensmittel verbessern können, insbesondere in Bezug auf weite Entfernungen zwischen Verarbeiter und Markt.
Ein weiteres zusätzliches Ergebnis des Projekts war die Entwicklung eines nicht-invasiven, visuell sensorbasierten Detektionssystems zur Prüfung von Fleischprodukten in Bezug auf frisches und bereits gefrorenes Fleisch.
%A Barbara Sturm
%A Gardis von Gersdorff
%K BÖLN, BOELN, BÖL, BOEL, FK 14OE006, FKZ 14OE007, Lebensmittelverarbeitung, Produktqualität, Energieeffizienz, SusOrganic, Core Organic Plus

%K SusOrganic, Core Organic Plus, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006
%A Barbara Sturm
%A Gardis von Gersdorff
%X This module should give the user a deeper understanding of the drying process of herbs and highlights the influencing factors on high product quality and efficient processing.
%I Universität Kassel, Fachgebiet Agrar- und Biosystemtechnik
%D 2018
%T Modul 4.2 Drying of herbs/Gewürz- und Kräutertrocknung/Essiccamento di erbe
%L orgprints35090

%L orgprints35091
%D 2018
%T Modul(e) 4.3 Fruit drying/Obsttrocknung/Essiccamento (frutta)
%I Universität Kassel, Fachgebiet Agrar- und Biosystemtechnik
%A Barbara Sturm
%A Gardis von Gersdorff
%K SusOrganic, Core Organic Plus, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006
%X This module should give the user a deeper understanding of the drying process of fruits and highlights the influencing factors on high product quality and efficient processing.

%K SusOrganic, BÖLN, BOELN, BÖL, BOEL, FK 14OE006, meat processing
%A Clemens Voigts
%X The present study addresses the adaptation and installation of the first small-scale biodynamic meat processing and canning concept on Farm Krumhuk. Looking at Namibian and international food hygiene and processing regulations, designing the facilities and discussing practical solutions for production processes and quality management are the objectives of this study. This concept of small-scale canned meat production is not common in Namibia and doesn’t exist in organic or biodynamic quality.
Expert interviews were conducted with seven experts with different backgrounds during a field trip to Namibia in 2015. Facilities were planned trying to incorporate an
existing slaughterhouse, keeping plans simple and the dimension of financial investment relatively small. The floor-plan was designed by the author in cooperation with the farm management and German experts from the Bäuerliche Erzeugergemeinschaft Schwäbisch-Hall (BESH). Site visits were conducted to three meat can manufacturing companies of different scale.
The regulations affecting the facilities and production processes were identified. On a national level, the facilities must be registered at the Meat Board of Namibia.
Currently the facilities on Farm Krumhuk are registered as a ‘Class C’ abattoir (production only for local market). Registration at the Meat Board requires compliance with their abattoir regulations and a certificate of fitness from the Health Services Division of the Municipality of Windhoek. In order to gain the certificate of fitness, the facilities must comply with the Health Regulations and Public Health Act.
This set of regulations was applied to the facility plans. Further regulations that need to be applied are those for organic certification. These comprise the Namibian Organic Association (NOA) regulations as well as the EU regulations for organic agriculture. The certifying company will also certify according to the regulations of the Demeter Association, because Farm Krumhuk is aiming for bio-dynamic certification. If export of products is intended, IFS certification may be required, depending on the importing company.
The compliance of the planned facilities and production processes with the regulations were analysed. The facilities are in compliance with the regulations apart from few exceptions like meat rail height and waste handling. Most ingredients are available in organic quality (once Farm Krumhuk is certified) and have the potential to be processed into high quality products. The supply of organic spices, however, still has to be addressed. The empty cans will be supplied by the South African company Nampak DivFood. Developed quality control strategies must be applied at all sections of production processes. Main aspects here are training of personnel in hygiene and documentation.
There is a market potential on the local market and on the South African market. The supply of international markets, however is bound to the registration as a ‘Class A’ abattoir by the Meat Board and may require further amendments of the buildings.
Once production has started and experience has been acquired, trainings to other farmers and interested people should be offered in order to make the concept of organic small-scale meat processing and canning known.
%I University of Kassel, D-Witzenhausen
%D 2015
%T On-farm meat processing of beef with canned meat production on Farm Krumhuk, Namibia
%L orgprints34399

%T Drying behavior and quality parameters of dried beef (biltong) subjected to different pre-treatments and maturation stages
%L orgprints32457
%X The drying behavior of fresh, matured, and frozen beef, marinated with 0.5% salt, 1% salt, salt and vinegar, and blind samples, dried at 70°C, was investigated. Weight and color (CIELAB) were measured and images of the samples were created with a hyperspectral imaging camera. Results show that the marinade and the type of beef influences the drying behavior of beef, but not the final color. Results from the hyperspectral imaging show that it is possible to build good fitting prediction models resulting in high R2 (min. 0.81, max. 0.98) and low RMSE (min. 0.08, max. 2.35) for moisture content, a* and b* values.
%R DOI: 10.1080/07373937.2017.1295979
%K Beef drying, hyperspectral imaging, maturation stage, pretreatment, VNIR, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006
%A Gardis J.E. von Gersdorff
%A Victoria E. Porley
%A Stefanie K. Retz
%A Oliver Hensel
%A Stuart.O.J. Crichton
%A Barbara Sturm
%D 2017
%J Drying Technology
%V 36
%P 21-32
%N 1

%A GardisJ.E. von Gersdorff
%A StuartO.J. Crichton
%A Stefanie K. Retz
%A Oliver Hensel
%A Barbara Sturm
%K dried beef, pretreatments, moisture content, color measurement, hyper-spectral imaging, VNIR, SusOrganic, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006
%J Proccedings of the 20th International Drying Symposium (IDS 2016), 7-10 August 2016, Gifu, Japan
%X Drying of foods is one of the oldest food preservation techniques, but it gains particular importance when regarding food quality and shelf life. Meat snacks are of growing interest because they are high in protein but low in fat and carbohydrates. In organic food production the use of preservatives is limited, and for this reason product specific drying strategies and pretreatments are essential. In this study fresh beef slices were treated with salt (0,5 % and 1 %) and salt and vinegar (0.5% and 5 %) and were dried at 70 °C in a convection dryer. Moisture content and color were measured during the drying process alongside visual to near infra-red hyperspectral images of the slices. The optimal wavelengths for moisture content and color were determined and the best optimized models visualized. For moisture content the MUCVE-PLS model was the best prediction model (minimum R2 = 0.95 /RMSE = 1.20, maximum R2 = 0.98 /RMSE = 0. 12 in the test models), for a*-value prediction the PLSR model was the best (minimum R2 = 0.91 /RMSE = 1.21, maximum R2 = 0.93 /RMSE = 0.30 in the test models). Results show that low cost optical systems can be utilized for the online and non-destructive monitoring of the drying process to describe drying kinetics and monitor quality parameters.
%L orgprints30671
%D 2016
%T Drying of fresh organic beef with differnt pretreatments

%X Das Ziel dieser Arbeit war es, zu untersuchen, ob die Lagerdauer vor der Trocknung Einfluss auf die Qualitätsentwicklung von Hopfen hat. Dies ist von Interesse, da Hopfen seit einigen Jahren eine steigende Bedeutung in der Brauwirtschaft erfährt. Durch das Wachsen des Craft-Bier Sektors wird mehr Hopfen benötigt, der speziellen Qualitätsanforderungen entsprechen soll. Es wird ein Fokus auf die ätherischen Öle und ihre Zusammensetzung gelegt und nicht mehr nur die bitteren Alpha-Säuren betrachtet. Um einen Überblick über diese Veränderungen zu erhalten, wird die Entwicklung der sogenannten Craft-Bier Revolution in den USA und in Deutschland dargestellt. Es entstehen immer mehr kleine Brauereien, die sich von der traditionellen Brauwirtschaft abgrenzen und neuartige Biere brauen.  Es folgt ein Überblick über die neuen Hopfensorten und eine Einführung in die Hopfentrocknung. Bei dem untersuchten Hopfen handelt es sich um die Flavour-Sorte Mandarina Bavaria. Diese hat einen hohen Ölanteil und gibt dem Bier neuartige exotische Aromen von Mandarine und Orange. Neue Erkenntnisse über die Hopfenöle von Mandarina Bavaria stammen aus einem Trocknungsversuch, der im September 2017, im Hopfenforschungszentrum in Hüll, in Kooperation mit der Uni Kassel, durchgeführt wurde. Der Hopfen wurde im frischen oder gelagerten Zustand in Kleintrocknern getrocknet und zusätzlich vor und nach der Trocknung eingefroren. Durch Wasserdampfdestillation wurden die ätherischen Öle der entnommenen Proben extrahiert und mittels Gaschromatographie die Ölkomponenten Myrcen, Linalool, Geraniol, b-Caryophyllen und Humulen analysiert.  Die Ergebnisse zeigten, dass Lagern bzw. Einfrieren von frischem Hopfen Einfluss auf die Ölkomponenten hat. Durch die Lagerung des Hopfens konnte teilweise eine Zunahme der Ölkomponenten beobachtet werden. Besonders stark war die Steigerung der 24 Stunden gelagerten Proben. Durch die Trocknung dieser LANGE GELAGERTEN PROBEN konnten die Ölkomponenten Linalool, Geraniol, b-Caryophyllen und Humulen nochmals gesteigert werden. Bei allen anderen Proben führte die Trocknung zu einem Sinken der Ölkomponenten. Es ist zu vermuten, dass durch das Lagern Umbauprozesse im Hopfenöl stattfinden. Linalool und Geraniol liegen zum Teil glykosidisch gebunden vor. Die Lagerung bewirkt vermutlich ein Aufspalten dieser Bindungen und somit die Freisetzung dieser Hopfenölkomponenten. Welche Veränderungen tatsächlich für die Umbauprozesse der untersuchten Ölkomponenten verantwortlich waren, konnte nicht abschließend geklärt werden. Da die Zusammensetzung des Hopfenöls den Biergeschmack prägt, sollten die Veränderungen der Aromakomponenten während des Hopfenproduktionsprozesses verstärkt Beachtung finden.
%K SusOrganic, Flavour-Hopfen, Craft-Bier, BÖLN, BOELN, BÖL, BOEL, FKZ 14OE006
%A Sarah Wittkamp
%I University of Kassel, D-Witzenhausen
%T Einfluss der Lagerdauer vor der Trocknung auf die Qualität von Flavour-Hopfen
%D 2018
%L orgprints34396