Substitution of frozen-thawed food products for fresh ones is a significant authenticity issue
being extensively investigated over the past few years by various conventional methods, but …

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 …

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 …

In this study, the effect of salt content (0, 5, 10, 15 and 20 g/100 g dry basis) on the drying
kinetics, adsorption isotherms, and quality characteristics of beef slices were investigated …

We report a computer vision strategy for the extraction and colorimetric analysis of catalyst
degradation and product-formation kinetics from video footage. The degradation of …

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 …

Instantly sensing the food quality attributes is a prerequisite to regulate the drying process
for final product quality improvement. Novel sensing technologies have been “pushed” to …

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 …

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 …

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 …