The feasibility of using a computer-vision (CV) system embedded in a hot-air dryer for non-
destructive and real-time monitoring of the drying behaviour of organic apples was …

The aim of the work was to develop an optimized routine for apple drying. The interaction of
the drying parameters air temperature (35–85° C), dew point temperature (5–30° C), and air …

Convective dryer embedded with computer vision (CV) system and load cell was used to
continuously monitor carrot slices that are either unblanched or blanched (90° C for 2 min) …

A hot air drying system equipped with real-time computer vision system was used to
investigate the effects of drying variables on apple slices color changes. Drying experiments …

An attempt was made to quantify the contribution of chemical pre-treatment on the color
changes of apple slices during hot air drying. The monitored color attributes of apple slices …

An overview is given regarding the most recent use of non-destructive techniques during
drying used to monitor quality changes in fruits and vegetables. Quality changes were …

A method based on Machine Vision System (MVS) is hereby employed to evaluate grape
drying through an assessment of the fruit's shrinkage and quality during the dehydration …

The effect of temperature on blueberry drying rate, shrinkage, and color changes was
evaluated from drying experiments for both high bush (Vaccinium corymbosum L.) and wild …

The convergence of drying technology and Digital Twins is enabling a transition from
traditional drying methods to a new phase where the process can be continuously …

Dried apple (Malus domestica B.) shows a growing trend to its worldwide consumption as
raw material used to produce organic snacks, integral breakfast foods, chips, etc. Apple is …