Optimizing the Drying Parameters for Hot-Air-Dried Apples

Drying Technology

Volumn 30, Issue 14, 2012, Pages 1570-1582

  Sturm, Barbara ^a,b   Hofacker, Werner C ^a   Hensel, Oliver ^b  

^a UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b UNIVERSITY OF KASSEL   (Germany)

Author keywords

Color; CVS; Food drying; Image analysis; Process optimization; Shrinkage

Indexed keywords

AIR TEMPERATURE; AIR VELOCITIES; APPLE SLICES; ARTIFICIAL VISION SYSTEM; COLOR CHANGES; COLOR PARAMETER; CVS; DEVELOPED MODEL; DEWPOINT TEMPERATURE; DIGITAL IMAGE; DRYING PARAMETERS; DRYING TIME; FEASIBLE ALTERNATIVES; FOOD DRYING; ON-LINE MEASUREMENT TECHNIQUE; PARAMETER SPACES; QUALITY CRITERIA; QUANTIFICATION METHODS; SHAPE CHANGE; THIRD-ORDER; TOTAL COLOR DIFFERENCE; VISIBLE-AND-INFRARED SPECTRUMS;

AIR; COLOR; COLORIMETRY; COMPUTER VISION; FRUITS; IMAGE ANALYSIS; OPTIMIZATION; SHRINKAGE;

DRYING;

EID: 84869167807     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.698439     Document Type: Article

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