Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Stuart Crichton"'
Publikováno v:
PLoS ONE, Vol 9, Iss 2, p e87989 (2014)
The phenomenon of colour constancy in human visual perception keeps surface colours constant, despite changes in their reflected light due to changing illumination. Although colour constancy has evolved under a constrained subset of illuminations, it
Externí odkaz:
https://doaj.org/article/958d5dd553d14370a0b736babb3fe53c
Publikováno v:
Journal of the Science of Food and Agriculture. 98:2507-2517
BACKGROUND The potential of hyperspectral imaging (500–1010 nm) was evaluated for monitoring of the quality of potato slices (var. Anuschka) of 5, 7 and 9 mm thickness subjected to air drying at 50 °C. The study investigated three different featur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56b875843f1ed932bdd4adc6df49db3b
https://doi.org/10.1002/jsfa.8737
https://doi.org/10.1002/jsfa.8737
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
https://doi.org/10.1016/j.meatsci.2017.07.012
Autor:
Oliver Hensel, G. J. E. von Gersdorff, Stuart Crichton, Barbara Sturm, Victoria Porley, Stefanie Retz
Publikováno v:
Drying Technology. 35:2002-2014
The quality of dried meat products and the drying kinetics significantly depends on the status of the raw material going into the drying process. The aim of this study was the determination of the impact of meat status (fresh, mature, frozen-thawed)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3584620eb9cd59cce0d7c5cd6f06cc30
https://doi.org/10.1080/07373937.2017.1295051
https://doi.org/10.1080/07373937.2017.1295051
Publikováno v:
Thermal Science and Engineering Progress. 18:100461
Quality attributes such as moisture content, colour parameters and shrinkage of apples change undesirably during the drying process. Drying is a highly dynamic process, thus, an effective optimisation in terms of product quality and process performan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::479c6c2301147a024a87e662146411a2
https://doi.org/10.1016/j.tsep.2019.100461
https://doi.org/10.1016/j.tsep.2019.100461
Autor:
Sharvari Raut, Oliver Hensel, Boris Kulig, Klaus Kammhuber, Jakob Münsterer, Stuart Crichton, Barbara Sturm
Publikováno v:
Computers and Electronics in Agriculture. 175:105547
Hops are a key ingredient for beer brewing due to their role in preservation, the creation of foam characteristics, the bitterness and aroma of the beers. Drying significantly impacts on the composition of hops which directly affects the brewing qual
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::005c081b8409616471f533ac3009089d
https://doi.org/10.1016/j.compag.2020.105547
https://doi.org/10.1016/j.compag.2020.105547
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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[♥EN] Organic dried apples are common snacks fulfilling functional as well as nutritional aspects. However, appearance of dried slices does not always satisfy consumer requirements, thus, improvements are needed. In this study, partial least square
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6c88fc18fc6ff059c172860c372cf67
https://doi.org/10.4995/ids2018.2018.7689
https://doi.org/10.4995/ids2018.2018.7689
Autor:
Sharvari Raut, Barbara Sturm, Stuart Crichton, Roberto Moscetti, Michael Bantle, Riccardo Massantini
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] Drying is a complex, dynamic, unsteady and nonlinear process that, when not optimized on a system level, may be responsible for (1) significant quality degradation and (2) energy wastage. Consequently, new drying technologies must be designed co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c286cf078bc9b2ba77a22e4ea22f1f2a
https://doi.org/10.4995/ids2018.2018.7616
https://doi.org/10.4995/ids2018.2018.7616
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 °C, 70 °C) during convective drying in a laboratory hot air dryer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1856dc297f1068668d704ff03dce6289
https://doi.org/10.1016/j.biosystemseng.2017.12.001
https://doi.org/10.1016/j.biosystemseng.2017.12.001
Publikováno v:
IEEE Transactions on Power Electronics. 29:5000-5009
Insulated gate bipolar transistor (IGBT) modules are important safety critical components in electrical power systems. Bond wire lift-off, a plastic deformation between wire bond and adjacent layers of a device caused by repeated power/thermal cycles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3b9d3d2352efb86fb158a5abb748cac
https://doi.org/10.1109/tpel.2013.2288334
https://doi.org/10.1109/tpel.2013.2288334