Výsledky vyhledávání - "Gardis von Gersdorff"

NIR laser-based imaging techniques to monitor quality attributes of apple slices during the drying process: Laser-light backscattering & biospeckle imaging techniques

Autor: Arman Arefi, Barbara Sturm, Sharvari Raut, Gardis von Gersdorff, Oliver Hensel

Publikováno v: Food Control. 143:109289

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::927a9ec0d2fa3071bdebd8cfc2d6f84c
https://doi.org/10.1016/j.foodcont.2022.109289

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Influence of pre-drying storage time on essential oil components in dried hops (Humulus lupulus L.)

Autor: Oliver Hensel, Sharvari Raut, Klaus Kammhuber, Gardis von Gersdorff, Barbara Sturm, Jakob Münsterer

Publikováno v: Journal of the science of food and agricultureREFERENCES. 101(6)

BACKGROUND: It is well known that duration of pre-drying storage impacts on hop quality. However, little knowledge existsregarding its actual effects on valuable hop components. To investigate these effects, fresh hop cones were stored for 5 or24 h a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0abece2a6b98ba85848c76f292242fc
https://pubmed.ncbi.nlm.nih.gov/33009828

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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

Autor: Sascha Kirchner, Gardis von Gersdorff, Oliver Hensel, Barbara Sturm

Publikováno v: Meat science. 178

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,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e3b3366088540daf79015f8e3b92dcf
https://pubmed.ncbi.nlm.nih.gov/33932729

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Vis-NIR hyperspectral imaging along with Gaussian process regression to monitor quality attributes of apple slices during drying

Autor: Abozar Nasirahmadi, Gardis von Gersdorff, Arman Arefi, Barbara Sturm, Oliver Hensel

Publikováno v: LWT. 152:112297

Hyperspectral images (400–1700 nm) of apple slices during the hot-air drying were acquired. The fusion of spectral data and Gaussian Process Regression (GPR) successfully predicted vitamin C (R-squared = 0.93 and RMSE = 0.57 mg/100 g fresh-weigh),

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2af683440937f80d0e28e17dd388688d
https://doi.org/10.1016/j.lwt.2021.112297

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High pH thresholding of beef with VNIR hyperspectral imaging

Autor: Sascha Kirchner, Stefanie Retz, Gardis von Gersdorff, Barbara Sturm, Stuart Crichton, Victoria Porley, Oliver Hensel

Publikováno v: Meat Science. 134:14-17

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 classification of different statuses of meat, e.g. for detectio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bdcbf3041e4ddf3529cdf4079230112
https://doi.org/10.1016/j.meatsci.2017.07.012

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Method comparison between real-time spectral and laboratory based measurements of moisture content and CIELAB color pattern during dehydration of beef slices

Autor: Oliver Hensel, Barbara Sturm, Boris Kulig, Gardis von Gersdorff

Publikováno v: Journal of Food Engineering. 294:110419

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 beef slices during drying. Model development was based on data from two

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1b5c4e49d872349f9b1d996daf87ec99
https://doi.org/10.1016/j.jfoodeng.2020.110419

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Impact of processing temperature on drying behavior and quality changes in organic beef

Autor: Stefanie Retz, Sharvari Raut, Barbara Sturm, Oliver Hensel, Gardis von Gersdorff, Luna Shrestha

Publikováno v: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[EN] The drying of beef has gained an increasing interest and the organic market shows an increasing demand for dried beef products. In this study, organic beef meat slices were dried at 50 °C, 60 °C and 70 °C. Moisture content and color was measu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1468a1c8cc86883013ac5826ead8a277
https://doi.org/10.4995/ids2018.2018.7792

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Drying and Chilling/Freezing of Perishable Foods in the Organic Sector

Autor: Gardis von Gersdorff, Barbara Sturm, Oliver Hensel, Michael Bantle

Organic production is often regarded as more sustainable compared with conventional production. However, in most cases only the primary production step on farm is considered while the postharvest processing is neglected. Even though the sector strive

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::77b0bddcde2afab444b8a111c49bcd62
https://doi.org/10.1016/b978-0-12-811935-8.00007-x

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Classification of organic beef freshness using VNIR hyperspectral imaging

Autor: Oliver Hensel, Victoria Porley, Stuart Crichton, Stefanie Retz, Martin Weygandt, Sascha Kirchner, Barbara Sturm, Gardis von Gersdorff

Publikováno v: Meat science. 129

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 value to producers, retailers, and consumers. This paper illustrates t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83129d34fc1b5095822648127addafc0
https://pubmed.ncbi.nlm.nih.gov/28231437

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