Aufsatz in einer Fachzeitschrift
Optimizing the Drying Parameters for Hot-Air-Dried Apples
Details zur Publikation
Autor(inn)en: | Sturm, B.; Hofacker, W.; Hensel, O. |
Publikationsjahr: | 2012 |
Zeitschrift: | Drying Technology |
Seitenbereich: | 1570-1582 |
Jahrgang/Band : | 30 |
Erste Seite: | 1570 |
Letzte Seite: | 1582 |
Seitenumfang: | 13 |
ISSN: | 0737-3937 |
DOI-Link der Erstveröffentlichung: |
Zusammenfassung, Abstract
Results show that digital images are a feasible alternative for the monitoring of the relative changes in L* (R-2 = 0.92, p < 0.001), a* (R-2 = 0.96, p < 0.001), and b* (R-2 = 0.96, p < 0.001) during the drying of apples. It was observed that the color parameters as a function of moisture content follow a third-order development while shrinkage was linear (p < 0.001). The developed models for drying time t(dr) (R-2 = 0.99, p < 0.001), Total Color Difference DE (R-2 = 0.95, p < 0.001), and shrinkage S (R-2 = 0.68, p < 0.05) illustrate high interdependencies of the factors involved for the quality criteria studied. Throughout the parameter space investigated, increasing air velocity was shown to have a positive effect on the quality criteria investigated.
Results show that digital images are a feasible alternative for the monitoring of the relative changes in L* (R-2 = 0.92, p < 0.001), a* (R-2 = 0.96, p < 0.001), and b* (R-2 = 0.96, p < 0.001) during the drying of apples. It was observed that the color parameters as a function of moisture content follow a third-order development while shrinkage was linear (p < 0.001). The developed models for drying time t(dr) (R-2 = 0.99, p < 0.001), Total Color Difference DE (R-2 = 0.95, p < 0.001), and shrinkage S (R-2 = 0.68, p < 0.05) illustrate high interdependencies of the factors involved for the quality criteria studied. Throughout the parameter space investigated, increasing air velocity was shown to have a positive effect on the quality criteria investigated.
Schlagwörter
Color, CVS, Food drying, Image analysis, Process optimization, Shrinkage
