Recent developments in vibrational spectral analyses for dynamically assessing and monitoring food dehydration processes
Dehydration is one of the most widely used food processing techniques, which is
sophisticated in nature. Rapid and accurate prediction of dehydration performance and its …
sophisticated in nature. Rapid and accurate prediction of dehydration performance and its …
[HTML][HTML] Monitoring of moisture contents and rehydration rates of microwave vacuum and hot air dehydrated beef slices and splits using hyperspectral imaging
Abstract Effects of food microstructure and processing methods on moisture migration in
food during processing are important for improving product quality. This study evaluated the …
food during processing are important for improving product quality. This study evaluated the …
Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques
The present work aims to improve the understanding of the effect of different drying
strategies at varying temperatures on the dynamic drying behaviour and quality of organic …
strategies at varying temperatures on the dynamic drying behaviour and quality of organic …
Evaluation of physical, rheological, microbial, and organoleptic properties of meat powder produced by Refractance Window drying
Meat spoils very rapidly and its microbial load exceeds the permitted limit very soon even if it
is kept in a refrigerator. The main goal of this study was to dry meat by a Refractance …
is kept in a refrigerator. The main goal of this study was to dry meat by a Refractance …
[HTML][HTML] Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during …
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 …
with salt or salt and vinegar solutions were monitored by determining the moisture content …
[HTML][HTML] Method comparison between real-time spectral and laboratory based measurements of moisture content and CIELAB color pattern during dehydration of beef …
GJE von Gersdorff, B Kulig, O Hensel… - Journal of Food …, 2021 - Elsevier
In this study, partial least square (PLS) regression models were developed to predict
moisture content (MC)(model 1), CIELAB color (model 2) or all four parameters (model 3) of …
moisture content (MC)(model 1), CIELAB color (model 2) or all four parameters (model 3) of …
Modelling the thin‐layer drying kinetics of marinated beef during infrared‐assisted hot air processing of biltong
FC Muga, MO Marenya… - International Journal of …, 2021 - Wiley Online Library
Biltong is a dried meat product that is widely consumed in South Africa. The marinated meat
is traditionally dried under ambient winter conditions while commercial biltong producers …
is traditionally dried under ambient winter conditions while commercial biltong producers …
Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing
PS Mirade, S Portanguen, J Sicard, J De Souza… - Journal of Food …, 2020 - Elsevier
This study investigated the impact of tumbling on mass transfer mechanisms occurring in
small beef meat pieces during biltong production, by measuring salt, water and acetic acid …
small beef meat pieces during biltong production, by measuring salt, water and acetic acid …
High pH thresholding of beef with VNIR hyperspectral imaging
Initial quality grading of meat is generally carried out using invasive and occasionally
destructive sampling for the purposes of pH testing. Precise pH and thresholds exist to allow …
destructive sampling for the purposes of pH testing. Precise pH and thresholds exist to allow …
Effects of the addition of vinegar, weight loss and packaging method on the physicochemical properties and microbiological profile of biltong
M Jones, E Arnaud, P Gouws, LC Hoffman - Meat science, 2019 - Elsevier
Biltong is an Ready to Eat (RTE) shelf stable salted/dried meat product stored under ambient
conditions. The effect of vinegar addition during salting, weight loss during drying and …
conditions. The effect of vinegar addition during salting, weight loss during drying and …