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

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

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dc.contributor.author von Gersdorff, Gardis es_ES
dc.contributor.author Shrestha, Luna es_ES
dc.contributor.author Raut, Sharvari es_ES
dc.contributor.author Retz, Stefanie es_ES
dc.contributor.author Hensel, Oliver es_ES
dc.contributor.author Sturm, Barbara es_ES
dc.date.accessioned 2019-03-04T08:08:32Z
dc.date.available 2019-03-04T08:08:32Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/117596
dc.description.abstract [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 measured throughout the drying process alongside Vis/VNIR hyperspectral images of the slices. The results of the total color difference (ΔE) showed the biggest change for samples dried at 50 °C (ΔE = 25.6). The aw value was the lowest for slices dried at 50 °C (0.744). The hyperspectral data gave promising results regarding non-invasive prediction of moisture content and color. es_ES
dc.description.sponsorship The Authors wish to thank the Core Organic Plus Programme for the financial support within the SusOrganic project (Project Number: BLE - 2814OE006), and the SusOrgPlus Project (Project Number: BLE – 2817OE005) and the Reload Project (Project No.: BMBF - 031A247A). es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Beef drying es_ES
dc.subject Drying behavior es_ES
dc.subject Color es_ES
dc.subject Hyperspectral imaging es_ES
dc.subject Quality es_ES
dc.title Impact of processing temperature on drying behavior and quality changes in organic beef es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7792
dc.relation.projectID info:eu-repo/grantAgreement/BMBF//031A247A/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/EC/FP7/618107/EU/Coordination of European Transnational Research in Organic Food and Farming Systems/
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Von Gersdorff, G.; Shrestha, L.; Raut, S.; Retz, S.; Hensel, O.; Sturm, B. (2018). Impact of processing temperature on drying behavior and quality changes in organic beef. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1823-1830. https://doi.org/10.4995/IDS2018.2018.7792 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7792 es_ES
dc.description.upvformatpinicio 1823 es_ES
dc.description.upvformatpfin 1830 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7792 es_ES
dc.contributor.funder Bundesministerium für Bildung und Forschung, Alemania es_ES
dc.contributor.funder European Commission es_ES


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