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First steps towards smart drying of beef slices seasoned with different pre-treatments

von Gersdorff, G. J.E.; Kirchner, S.M.; Hensel, O. and Sturm, B. (2019) First steps towards smart drying of beef slices seasoned with different pre-treatments. In: Proceedings of Eurodrying 2019, 10-12 July 2019, Torino, Italy.

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Summary

In this study, beef slices seasoned with salt (S) and salt and vinegar (S+V) were dried at 60 °C in a convective drier and the development of moisture ratio (MR) and colour change (ΔE) was compared to blind samples (B). Hyperspectral imaging (HSI) was applied to create prediction models for moisture content and L, a* and b* values. Regression coefficients of >0.9 could be achieved related to each pre-treatment, but also for combined data of all the pre-treatments.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:beef drying, control system development, hyperspectral imaging, PLSR, SusOrgPlus, BÖLN, BOELN, BÖL, BOEL, FKZ 17OE005
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Cofund > SusOrgPlus
Germany > Federal Organic Farming Scheme - BOELN > Food > Processing
Germany > University of Kassel > Department of Agricultural Engineering and Agricultural Engineering in the Tropics and Subtropics
H2020 or FP7 Grant Agreement Number:727495
Related Links:https://www.bundesprogramm.de, https://orgprints.org/cgi/search/advanced?addtitle%2Ftitle=&keywords=17OE005&projects=BOEL&_order=bypublication&_action_search=Suchen, https://projects.au.dk/coreorganiccofund/core-organic-cofund-projects/susorgplus/, https://www.susorgplus.eu/
Deposited By: Von Gersdorff, Gardis J.E.
ID Code:36585
Deposited On:12 Nov 2019 10:08
Last Modified:29 Jan 2020 11:07
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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