Logo of Humboldt-Universität zu BerlinLogo of Humboldt-Universität zu Berlin
edoc-Server
Open-Access-Publikationsserver der Humboldt-Universität
de|en
Header image: facade of Humboldt-Universität zu Berlin
View Item 
  • edoc-Server Home
  • Artikel und Monographien
  • Zweitveröffentlichungen
  • View Item
  • edoc-Server Home
  • Artikel und Monographien
  • Zweitveröffentlichungen
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.
All of edoc-ServerCommunity & CollectionTitleAuthorSubjectThis CollectionTitleAuthorSubject
PublishLoginRegisterHelp
StatisticsView Usage Statistics
All of edoc-ServerCommunity & CollectionTitleAuthorSubjectThis CollectionTitleAuthorSubject
PublishLoginRegisterHelp
StatisticsView Usage Statistics
View Item 
  • edoc-Server Home
  • Artikel und Monographien
  • Zweitveröffentlichungen
  • View Item
  • edoc-Server Home
  • Artikel und Monographien
  • Zweitveröffentlichungen
  • View Item
2022-04-01Zeitschriftenartikel DOI: 10.1088/1755-1315/995/1/012025
Non-Destructive In-Process Quality Evaluation Of Plant-Sourced Food During Drying
Nurkhoeriyati, Tina cc
Sturm, Barbara cc
Hensel, Oliver
Lebenswissenschaftliche Fakultät
Plant-sourced food has a crucial role in the human food supply as the source of calories and many valuable micronutrient compounds that enhance a balanced and healthy lifestyle. However, a portion of food intended for human consumption produced globally become wastage per year because of a lack of proper processing and preservation technologies. Drying is one of the broadly utilised preservation technologies in plant-sourced food. Most drying studies focused on post-process evaluation on product quality; meanwhile, monitoring and controlling amid the drying process (in-process) is essential because these activities can improve the drying condition and optimise the end product’s quality. Furthermore, the non-destructive inspection method is essential in developing smart food processing units and can be more efficient, rapid, reduced sample waste, and environmentally friendly than traditional inspection methods. The authors also discuss the overview of quality parameters investigated during plant-sourced food drying with in-process and non-destructive quality evaluation techniques. Finally, the authors also discuss the prospects and challenges of the real-time and non-destructive quality evaluation application.
Files in this item
Thumbnail
EES_995_1_012025.pdf — Adobe PDF — 253.9 Kb
MD5: e596d061768f3e52db798eb7800cfe49
Cite
BibTeX
EndNote
RIS
(CC BY 3.0) Attribution 3.0 Unported(CC BY 3.0) Attribution 3.0 Unported
Details
DINI-Zertifikat 2019OpenAIRE validatedORCID Consortium
Imprint Policy Contact Data Privacy Statement
A service of University Library and Computer and Media Service
© Humboldt-Universität zu Berlin
 
DOI
10.1088/1755-1315/995/1/012025
Permanent URL
https://doi.org/10.1088/1755-1315/995/1/012025
HTML
<a href="https://doi.org/10.1088/1755-1315/995/1/012025">https://doi.org/10.1088/1755-1315/995/1/012025</a>