Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during drying of beef slices
Copyright © 2021 The Authors. Published by Elsevier Ltd.. All rights reserved..
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 and the color change by measuring CIELAB values during drying at 50, 60, and 70 °C. Time-series hyperspectral imaging (400-1000 nm) was applied with regard to the development of non-invasive measurement systems based on robust models to predict moisture and color independent of the pre-treatment and drying temperature. Samples pretreated with salt dried the slowest which became more prominent at increasing drying temperatures and the least color change (∆E = 23) was observed at 60 °C drying temperature. Robust prediction models for moisture content and CIELAB values irrespective of pre-treatment and processing conditions were developed successfully and improved by wavelengths selection with high R2 (0.94-0.98) and low RMSEP (1.05-5.22) which will support the future development of simple and cost-effective applications regarding non-invasive product monitoring systems for beef drying processes.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2021 |
|---|---|
| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:178 |
|---|---|
| Enthalten in: |
Meat science - 178(2021) vom: 15. Aug., Seite 108525 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
von Gersdorff, Gardis J E [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
451W47IQ8X |
|---|
| Anmerkungen: |
Date Completed 08.09.2021 Date Revised 08.09.2021 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1016/j.meatsci.2021.108525 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM324858477 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM324858477 | ||
| 003 | DE-627 | ||
| 005 | 20231225191215.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231225s2021 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.meatsci.2021.108525 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1082.xml |
| 035 | |a (DE-627)NLM324858477 | ||
| 035 | |a (NLM)33932729 | ||
| 035 | |a (PII)S0309-1740(21)00101-7 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a von Gersdorff, Gardis J E |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during drying of beef slices |
| 264 | 1 | |c 2021 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 08.09.2021 | ||
| 500 | |a Date Revised 08.09.2021 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a Copyright © 2021 The Authors. Published by Elsevier Ltd.. All rights reserved. | ||
| 520 | |a 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 and the color change by measuring CIELAB values during drying at 50, 60, and 70 °C. Time-series hyperspectral imaging (400-1000 nm) was applied with regard to the development of non-invasive measurement systems based on robust models to predict moisture and color independent of the pre-treatment and drying temperature. Samples pretreated with salt dried the slowest which became more prominent at increasing drying temperatures and the least color change (∆E = 23) was observed at 60 °C drying temperature. Robust prediction models for moisture content and CIELAB values irrespective of pre-treatment and processing conditions were developed successfully and improved by wavelengths selection with high R2 (0.94-0.98) and low RMSEP (1.05-5.22) which will support the future development of simple and cost-effective applications regarding non-invasive product monitoring systems for beef drying processes | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Beef drying | |
| 650 | 4 | |a Partial least square regression | |
| 650 | 4 | |a Smart drying | |
| 650 | 4 | |a Visible near-infrared hyperspectral imaging | |
| 650 | 4 | |a Wavelengths selection | |
| 650 | 7 | |a Sodium Chloride |2 NLM | |
| 650 | 7 | |a 451W47IQ8X |2 NLM | |
| 650 | 7 | |a Acetic Acid |2 NLM | |
| 650 | 7 | |a Q40Q9N063P |2 NLM | |
| 700 | 1 | |a Kirchner, Sascha M |e verfasserin |4 aut | |
| 700 | 1 | |a Hensel, Oliver |e verfasserin |4 aut | |
| 700 | 1 | |a Sturm, Barbara |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Meat science |d 1977 |g 178(2021) vom: 15. Aug., Seite 108525 |w (DE-627)NLM195152190 |x 1873-4138 |7 nnns |
| 773 | 1 | 8 | |g volume:178 |g year:2021 |g day:15 |g month:08 |g pages:108525 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1016/j.meatsci.2021.108525 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 178 |j 2021 |b 15 |c 08 |h 108525 | ||