Abstract
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 combining non-invasive at-/on-/in-line advanced
measurement and control systems with models cross-linking all relevant
aspects of product quality changes and heat and mass transfer phenomena.
This paper presents preliminary results on the use of RGB imaging, NIR
spectroscopy and Vis-NIR hyperspectral imaging for real-time monitoring of
physicochemical changes of apples and carrots during drying.
optimized on a system level, may be responsible for (1) significant quality
degradation and (2) energy wastage. Consequently, new drying technologies
must be designed combining non-invasive at-/on-/in-line advanced
measurement and control systems with models cross-linking all relevant
aspects of product quality changes and heat and mass transfer phenomena.
This paper presents preliminary results on the use of RGB imaging, NIR
spectroscopy and Vis-NIR hyperspectral imaging for real-time monitoring of
physicochemical changes of apples and carrots during drying.