Sturm, BarbaraMoscetti, RobertoCrichton, S.O.J.Raut, SharvariBantle, MichaelMassantini, Riccardo2019-03-012019-03-012018-09-079788490486887https://riunet.upv.es/handle/10251/117465[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 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.8Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)DryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationChemometricsArtificial IntelligenceDeep learningCapítulo de libro10.4995/IDS2018.2018.7616Abierto