Image analysis and dynamic modeling of thin-layer drying of osmotically dehydrated pumpkin

Journal of Food Processing and Preservation

Volumn 32, Issue 1, 2008, Pages 88-102

  Zenoozian, M Shafafi ^a   Feng, H ^b   Razavi, S M A ^c   Shahidi, F ^c   Pourreza, H R ^c  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^c FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

CUCURBITA;

EID: 38849139815     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2007.00167.x     Document Type: Article

References (30)

1. AKPINAR, E.K. 2006. Determination of suitable thin layer drying curve model for some vegetables and fruits. J. Food Eng. 73, 75 84.
2. AREVALO-PINEDO, A. MURR, F.E.X. 2007. Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin. J. Food Eng. 80, 152 156.
3. BROSNAN, T. SUN, D. 2004. Improving quality inspection of food products by computer vision - a review. J. Food Eng. 61, 3 16.
4. CORZO, O. GOMEZ, E.R. 2004. Optimization of osmotic dehydration of cantaloupe using desired function methodology. J. Food Eng. 64, 213 219.
5. DOYMAZ, I. 2006. The kinetics of forced convective air-drying of pumpkin slices. J. Food Eng. 79, 243 248.
6. ERTEKIN, C. YALDIZ, O. 2004. Drying of eggplant and selection of a suitable thin layer drying model. J. Food Eng. 63, 349 359.
7. FERNANDEZ, L., CASTILLERO, C. AGUILERA, J.M. 2005. An application of image analysis to dehydration of apple discs. J. Food Eng. 67, 185 193.
8. FERNANDEZ, F.A.N., RODRIGUEZ, S., GASPARETO, O.C.P. OLIVEIRA, L. 2006. Optimization of osmotic dehydration of bananas followed by air-drying. J. Food Eng. 77, 188 193.
9. GANJLOO, A., SHAHIDI, F. VARIDI, M.J. 2005. Influence of osmotic dehydration conditions on melon air-drying. MSc Thesis, Ferdowsi University, Mashhad, Iran.
10. KIM, M.H. TOLEDO, R.T. 1987. Effect of osmotic dehydration and high temperature fluidized bed drying on properties of dehydrated rabbiteye blueberries. J. Food Sci. 52, 980 989.
11. KOWALSKA, H. LENART, A. 2001. Mass exchange during osmotic pretreatment of vegetables. J. Food Eng. 49, 137 140.
12. KROKIDA, M.K., KIRANOUDIS, C.T., MAROULIS, Z.B. and MARINOS-KOURIS, D. 2000. Effect of pretreatment on color of dehydrated products. Drying Technol. 18 (6 1239 1250.
13. KROKIDA, M.K., MAROULIS, Z.B. SARAVACOS, G.D. 2001. The effect of the method of drying on the color of dehydrated products. Int. J. Food Sci. Technol. 36 (1 53 59.
14. LEON, K., MERY, D., PEDRESCHI, F. LEON, J. 2006. Color measurements in L*a*b* units from RGB digital images. Food Res. Int. 39, 1084 1091.
15. MAYOR, L., MOREIRA, R., CHENLO, F. SERENO, A.M. 2006. Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions. J. Food Eng. 74, 253 262.
16. MIDLLI, A., KUCUK, H. YAPAR, Z. 2002. A new model for single layer drying. Drying Technol. 20, 1503 1513.
17. NIETO, A.B., SALVATORI, D.M., CASTRO, M.A. ALZAMORA, S.M. 1998. Air drying behavior of apples as affected by blanching and glucose impregnation. J. Food Eng. 36, 63 79.
18. NINDO, C.I., TING, S., WANG, S.W., TANG, J. POWERS, J.R. 2003. Evaluation of drying technologies for retention of physical and chemical quality of green asparagus (Asparagus officinalis, L.). J. Food Science & Technology (LWT). 36, 507 516.
19. O'SULLIVAN, M.G., BYRNE, D.V., MARTENZ, H., GIDSKEHAUG, L.H., ANDERSEN, H.J. MARTENS, M. 2003. Evaluation of pork color: Prediction of visual sensory quality of meat from instrumental and computer vision methods of color analysis. Meat Sci. 65, 909 918.
20. PANCHARIYA, P.C., POPVIC, D. SHARMA, A.L. 2002. Thin-layer modeling of black tea drying process. J. Food Eng. 52, 349 357.
21. PAPADAKIS, S.E., ABDUL-MALEK, S., KAMDEM, R.E. YAM, K.L. 2000. A versatile and inexpensive technique for measuring color of foods. Food Technol. 5 (12 48 51.
22. PAVILIDIS, T. 1980. Algorithms for shape analysis of contours and waveforms. IEE Trans. Pattern Anal. Machine Intell. 2 (4 301 312.
23. PEDRESCHI, F., LEON, J., MERY D. MOYANO. P. 2006. Development of a computer vision system to measure the color of potato chips. Food Res. Int. 39, 1092 1098.
24. POKHARKAR, S.M. PRASAD, S. 2002. Air drying behavior of osmotically dehydrated pineapple. J. Food Sci. Technol. 39, 384 387.
25. RAHMAN, M.S. LAMB, J. 1991. Air drying behaviour of fresh and osmotically dehydrated pineapple. J. Food Process Eng. 14 (3 163 171.
26. RAOULT-WACK, A.L. 1994. Advances in osmotic dehydration. Trends Food Sci. Technol. 5, 255 260.
27. RODRIGUEZ, V.T., ROJAS, A.M., CAMPOS, C.A. GERSCHENSON, L.N. 2003. Effect of osmotic dehydration on the quality of air-dried Porphyra. Lebensm.-Wiss. Technol. 36, 415 422.
28. SACILIK, K., KESKIN, R. ELICIN, A.K. 2006. Mathematical modeling of solar tunnel drying of thin layer organic tomato. J. Food Eng. 73, 231 238.
29. SINGH, B. GUPTA, A. K. 2006. Mass transfer kinetics and determination of effective diffusivity during convective dehydration of pre-osmosed carrot cubes. J. Food Eng. 79, 459 470.
30. YAM, K.L. PAPADAKIS, S.E. 2004. A simple digital imaging method for measuring and analyzing color of food surfaces. J. Food Eng. 61, 137 142.