Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications
Background The quality of products depends on their processing. Effective way of
monitoring and controlling these processes will ensure the quality and safety of products …
monitoring and controlling these processes will ensure the quality and safety of products …
Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review
K Fan, M Zhang, AS Mujumdar - Critical reviews in food science …, 2019 - Taylor & Francis
Microwave heating has been applied in the drying of high-value solids as it affords a number
of advantages, including shorter drying time and better product quality. Freeze-drying at …
of advantages, including shorter drying time and better product quality. Freeze-drying at …
Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with …
F Pei, Y Shi, X Gao, F Wu, AM Mariga, W Yang, L Zhao… - Food Chemistry, 2014 - Elsevier
Button mushroom slices were dehydrated using freeze drying (FD) or FD combined with
microwave vacuum drying (FMVD), and the non-volatile component profiles were studied …
microwave vacuum drying (FMVD), and the non-volatile component profiles were studied …
UV induced conversion during drying of ergosterol to vitamin D in various mushrooms: Effect of different drying conditions
Q Jiang, M Zhang, AS Mujumdar - Trends in Food Science & Technology, 2020 - Elsevier
Background Mushrooms are increasingly popular around the world as a nutritional food
which is an excellent source of vitamin D 2. Although natural mushrooms often contain very …
which is an excellent source of vitamin D 2. Although natural mushrooms often contain very …
Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices
H Bozkir - Journal of Food Process Engineering, 2020 - Wiley Online Library
The present study aimed to dry orange slices at 50, 60, and 70° C using vacuum microwave
dryer (VMD), vacuum infrared dryer (VID), and tray dryer (TD) and to compare the effects of …
dryer (VMD), vacuum infrared dryer (VID), and tray dryer (TD) and to compare the effects of …
Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose
F Pei, W Yang, N Ma, Y Fang, L Zhao, X An… - LWT-Food Science and …, 2016 - Elsevier
Button mushroom slices were dehydrated using freeze drying (FD) or combined with
microwave vacuum drying (FMVD), and the changes in volatile composition were …
microwave vacuum drying (FMVD), and the changes in volatile composition were …
Metabolomic analysis provides insights into the mechanism of color and taste changes in Dictyophora indusiata fruiting bodies under different drying processes
Z Zeng, J Wang, X Wen, Y Wang, X Li, D Liu… - Food Research …, 2022 - Elsevier
In this study, we systematically assessed how the morphology and texture of edible fruiting
bodies of D. indusiata (EFD) varied under three drying techniques: vacuum freeze drying …
bodies of D. indusiata (EFD) varied under three drying techniques: vacuum freeze drying …
Prediction of moisture content uniformity of microwave-vacuum dried mangoes as affected by different shapes using NIR hyperspectral imaging
YY Pu, DW Sun - Innovative Food Science & Emerging Technologies, 2016 - Elsevier
The prediction of moisture content uniformity on mango slices as affected by four different
shapes (square, rectangle, regular triangle, and round shape) during microwave-vacuum …
shapes (square, rectangle, regular triangle, and round shape) during microwave-vacuum …
Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study
Ginger slices were dried with Freeze drier (FD), relative humidity convective drier (RHCD),
infrared drier (IR), and microwave drier (MD) at a temperature of 60° C. The influence of the …
infrared drier (IR), and microwave drier (MD) at a temperature of 60° C. The influence of the …
Mapping moisture contents in grass carp (Ctenopharyngodon idella) slices under different freeze drying periods by Vis-NIR hyperspectral imaging
The Vis-NIR hyperspectral imaging system (400–1000 nm) was used to determine moisture
content in grass carp slices under diverse freeze drying periods. Partial least squares …
content in grass carp slices under diverse freeze drying periods. Partial least squares …