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dc.contributor.authorSturm, Barbara
dc.contributor.authorMoscetti, R.
dc.contributor.authorCrichton, S.O.J.
dc.contributor.authorBantle, Michael
dc.contributor.authorMassantini, R.
dc.date.accessioned2019-01-29T13:14:18Z
dc.date.available2019-01-29T13:14:18Z
dc.date.created2019-01-23T15:52:35Z
dc.date.issued2018
dc.identifier.citationIDS'2018 : 21st International Drying Symposium - Proceedingsnb_NO
dc.identifier.isbn978-84-9048-688-7
dc.identifier.urihttp://hdl.handle.net/11250/2582847
dc.description.abstractDrying 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.nb_NO
dc.description.abstractFeasibility of Vis/NIR spectroscopy and image analysis as basis of the development of smart-drying technologiesnb_NO
dc.language.isoengnb_NO
dc.publisherEditorial Universitat Politecnica de Valencianb_NO
dc.relation.ispartofIDS'2018 : 21st International Drying Symposium - Proceedings
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleFeasibility of Vis/NIR spectroscopy and image analysis as basis of the development of smart-drying technologiesnb_NO
dc.typeChapternb_NO
dc.description.versionpublishedVersionnb_NO
dc.identifier.cristin1663925
dc.relation.projectNorges forskningsråd: 247220nb_NO
cristin.unitcode7548,70,0,0
cristin.unitnameTermisk energi
cristin.ispublishedtrue
cristin.fulltextoriginal


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Navngivelse 4.0 Internasjonal
Except where otherwise noted, this item's license is described as Navngivelse 4.0 Internasjonal