Digital twins allow non-invasive access to the hygrothermal processes of fruits and vegetables during drying. However, existing methods do not consider heterogeneity product particles throughout process. This study uses physics-based Monte Carlo simulations predict natural variability in carrot slices from raw material final product. Data literature model sorption isotherm effective diffusivity, validate model, provide input ranges for was used. Nusselt correlations define heat mass transfer...

Hops are a key ingredient for beer brewing due to their role in preservation, the creation of foam characteristics, bitterness and aroma beers. Drying significantly impacts on composition hops which directly affects quality Therefore, it is pivotal understand changes during drying process optimize with central aim improving product performance. variety Mandarina Bavaria were dried at 65 °C 70 an air velocity 0.35 m/s. Bulk weights investigated 12, 20 40 kg/m2 respectively. times 105, 135,...

Abstract BACKGROUND It is well known that duration of pre‐drying storage impacts on hop quality. However, little knowledge exists regarding its actual effects valuable components. To investigate these effects, fresh cones were stored for 5 or 24 h and dried 210 min at 65 °C thereafter. Furthermore, to understand the effect freezing essential oil content, both samples frozen before after drying. RESULTS The results from gas chromatography analysis show an increase in linalool, β...

Abstract The present work aims to improve the understanding of effect different drying strategies at varying temperatures on dynamic behaviour and quality organic products such as carrots using non-invasive measurement techniques. For this purpose, carrot slices 3 mm thickness were dried under three namely air temperature controlled (A), product (P) stepwise (S) (50 °C, 60 °C 70 °C) measure analyse changes in moisture content, colour, total carotenoid retention, water activity, rehydration...

This paper seeks to investigate the potential use of laser-based imaging techniques in non-invasive quality inspection apple slices during drying. For this purpose, Laser-light Backscattering (LLBI) and Biospeckle (BSI) Imaging were investigated. Images at 980 nm 1450 captured. The data was used develop Gaussian Process Regression (GPR) Partial Least Square (PLSR) models order estimate attributes moisture content, vitamin C, soluble solids content (SSC). Overall, predictions accuracies...

The convergence of drying technology and Digital Twins is enabling a transition from traditional methods to new phase where the process can be continuously monitored. A crucial aspect development digital model kinetic reactions. In this context, hyperspectral imaging has been widely utilized, however, it limitations due its high cost computational intensity, which restrict application lab-scale settings. To address limitation, study introduces technically simple cost-effective techniques:...

Hops are critical to the brewing industry. In commercial hop drying, a large bulk of hops is dried in multistage kilns for several hours. This affects drying behavior and alters amount chemical composition oils. To understand these changes, var. Hallertauer Tradition were bulks 15, 25 35 kg/m² at 60 °C 0.35 m/s. Additionally, also 65 0.45 m/s assess effect change temperature velocity, respectively. The results obtained show that weights significantly influence behavior. Classification based...

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Drying is a complex, dynamic, unsteady and nonlinear process that, when not optimized on system level, may be responsible for (1) significant quality degradation (2) energy wastage. Consequently, new drying technologies must designed combining non-invasive at-/on-/in-line advanced measurement control systems with models cross-linking all relevant aspects of product changes heat mass transfer phenomena. This paper presents preliminary results the use RGB imaging, NIR spectroscopy Vis-NIR...

Understanding the magnitude of food loss and waste (FLW), where in value chain it occurs, can provide policy perspectives for targeting innovations business opportunities to reduce FLW. Since seminal 2011 Food Agriculture Organization (FAO) report on global FLW adoption UN Sustainable Development Goal (SDG) 12.3 (By 2030, halve per capita waste), there has been a surge research efforts quantifying recent years. However, is disagreement over how best measure Without reliable data, will be...

The state-of-the-art technique to control slug pests in agriculture is the spreading of pellets. This method has some downsides, because pellets also harm beneficials and often fail their efficiency depends on prevailing weather conditions. study part a research project which developing pest robot monitor field, detect slugs, eliminate them. Robots represent promising alternative They work independent conditions can distinguish between beneficials. As prerequisite, must be able reliably...

<b><sc>Abstract.</sc></b> Drying is a widely used technique to extend product shelf life, reduce post-harvest losses and allow for retention of essential nutrients. Currently, processing conditions/parameters applied minimise energy consumption production costs result in significant loss quality. Therefore, there need optimise the drying process holistic manner that includes balance between costs, demand To end, smart/intelligent has high potential as an effective sustainable solution...

The drying of beef has gained an increasing interest and the organic market shows demand for dried products. In this study, meat slices were at 50 °C, 60 °C 70 °C. Moisture content color was measured throughout process alongside Vis/VNIR hyperspectral images slices. results total difference (ΔE) showed biggest change samples (ΔE = 25.6). aw value lowest (0.744). data gave promising regarding non-invasive prediction moisture color. Keywords: drying; behavior;color; imaging; quality.

To gain otherwise inaccessible knowledge of fruits and vegetables during convective drying digital twins have evolved in thermal food processing: integrating measured data into physics-based modeling, hygrothermal processes inside the material can be accessed non-invasively. However, heterogeneity produce particles before, after procedure is not yet taken account. Here we show how a combination Monte Carlo simulations enable to predict natural variability carrot slices translates from raw...