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 …

Hyperspectral imaging (HSI) was utilised for the determination of moisture content of potato
slices with three thicknesses (5 mm, 7 mm, 9 mm) at three drying temperatures (50° C, 60° …

Consumer trust in the food industry is heavily reliant upon accurate labelling of meat
products. As such, methods, which can verify whether meat is correctly labelled are of great …

The feasibility of using spectral reflectance information in the visible—near infrared (400–
1,000 nm) region to estimate moisture content (gW/gDM) and chromaticity (CIELAB) of apple …

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 …

The drying behavior of fresh, matured, and frozen beef, marinated with 0.5% salt, 1% salt,
salt and vinegar, and blind samples, dried at 70° C, was investigated. Weight and color …

The quality of dried meat products and their drying kinetics significantly depends on the
status of the raw material going into the drying process. The aim of this study was to …

We present a novel non-contact method for measuring the moisture content of paper. In the
method, paper is illuminated obliquely by light from an IR LED, and the light reflected from …

Non-destructive assessment of fruits for grading and quality determination is essential to
automate pre-and post-harvest handling. Near-infrared (NIR) hyperspectral imaging (HSI) …

[♥ EN] Organic dried apples are common snacks fulfilling functional as well as nutritional
aspects. However, appearance of dried slices does not always satisfy consumer …