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Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during drying of beef slices

von Gersdorff, G.J.E; Kirchner, S.M.; Hensel, O. and Sturm, B. (2021) Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during drying of beef slices. Meat Science, 178, p. 108525.

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Document available online at: https://www.sciencedirect.com/science/article/pii/S0309174021001017


Summary

Drying behavior and instrumental color development of beef slices untreated or pretreated with salt or salt and vinegar solutions were monitored by determining the moisture content and the color change by measuring CIELAB values during drying at 50, 60, and 70 °C. Time-series hyperspectral imaging (400–1000 nm) was applied with regard to the development of non-invasive measurement systems based on robust models to predict moisture and color independent of the pre-treatment and drying temperature. Samples pretreated with salt dried the slowest which became more prominent at increasing drying temperatures and the least color change (∆E = 23) was observed at 60 °C drying temperature. Robust prediction models for moisture content and CIELAB values irrespective of pre-treatment and processing conditions were developed successfully and improved by wavelengths selection with high R2 (0.94–0.98) and low RMSEP (1.05–5.22) which will support the future development of simple and cost-effective applications regarding non-invasive product monitoring systems for beef drying processes.


EPrint Type:Journal paper
Keywords:drying, food processing, beef slices, beef drying, smart drying, BÖLN, BOELN, BÖL, BOEL, FKZ 17OE005, Core Organic Cofund, SusOrgPlus
Agrovoc keywords:
Language
Value
URI
English
drying
http://aims.fao.org/aos/agrovoc/c_2402
English
food processing
http://aims.fao.org/aos/agrovoc/c_37969
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 > University of Kassel > Department of Agricultural Engineering and Agricultural Engineering in the Tropics and Subtropics
UK > Univ. Newcastle
H2020 or FP7 Grant Agreement Number:727495
Related Links:https://www.susorgplus.eu/
Deposited By: von Gersdorff, Gardis J.E.
ID Code:39868
Deposited On:25 Jun 2021 13:16
Last Modified:25 Jun 2021 13:16
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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