Online measuring of quality changes of banana slabs during convective drying

Abdullah, 2004, The applications of computer vision system and tomographic radar imaging for assessing physical properties of food, J. Food Eng., 61, 125, 10.1016/S0260-8774(03)00194-8 Aguilera, 2003, Drying and dried products under the microscope, Food Sci. Technol. Int., 9, 137, 10.1177/1082013203034640 Akpinar, 2005, Modelling of the drying of eggplants in thin‐layers, Int. J. Food Sci. Technol., 40, 273, 10.1111/j.1365-2621.2004.00886.x Al-Muhtaseb, 2004, Shrinkage, density and porosity variations during the convective drying of potato starch gel, 1604 AOAC, 1990 Aral, 2016, Convective drying of hawthorn fruit (Crataegus spp.): effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity, Food Chem., 210, 577, 10.1016/j.foodchem.2016.04.128 Barreiro, 1997, Kinetics of colour change of double concentrated tomato paste during thermal treatment, J. Food Eng., 33, 359, 10.1016/S0260-8774(97)00035-6 Boudhrioua, 2003, Changes in aromatic components of banana during ripening and air-drying, LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.), 36, 633, 10.1016/S0023-6438(03)00083-5 Boudhrioua, 2002, Influence of ripeness and air temperature on changes in banana texture during drying, J. Food Eng., 55, 115, 10.1016/S0260-8774(02)00025-0 Chua, 2000, Convective drying of banana, guava and potato pieces: effect of cyclical variations of air temperature on drying kinetics and color change, Dry. Technol., 18, 907, 10.1080/07373930008917744 De Lima, 2002, Simultaneous moisture transport and shrinkage during drying of solids with ellipsoidal configuration, Chem. Eng., 86, 85, 10.1016/S1385-8947(01)00276-5 Demiray, 2015, Color degradation kinetics of carrot (Daucus carota L.) slices during hot air drying, J. Food Process. Preserv., 39, 800, 10.1111/jfpp.12290 Demirel, 2003, Air-drying behavior of dwarf cavendish and Gros Michel banana slices, J. Food Eng., 59, 1, 10.1016/S0260-8774(02)00423-5 Demirhan, 2015, Color change kinetics of tea leaves during microwave drying, Int. J. Food Eng., 11, 255, 10.1515/ijfe-2014-0276 Devahastin, 2010, Invited review: modelling quality changes of fruits and vegetables during drying: a review, Int. J. Food Sci. Technol., 45, 1755, 10.1111/j.1365-2621.2010.02352.x Doymaz, 2010, Evaluation of mathematical models for prediction of thin-layer drying of banana slices, Int. J. Food Prop., 13, 486, 10.1080/10942910802650424 Fernandez, 2005, An application of image analysis to dehydration of apple discs, J. Food Eng., 67, 185, 10.1016/j.jfoodeng.2004.05.070 Guiné, 2012, Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper), Food Bioprod. Process., 90, 58, 10.1016/j.fbp.2011.01.003 Hassini, 2007, Estimation of potato moisture diffusivity from convective drying kinetics with correction for shrinkage, J. Food Eng., 79, 47, 10.1016/j.jfoodeng.2006.01.025 Hatamipour, 2002, Shrinkage of carrots during drying in an inert medium fluidized bed, J. Food Eng., 55, 247, 10.1016/S0260-8774(02)00082-1 Hatamipour, 2003, Correlations for shrinkage, density and diffusivity for drying of maize and green peas in a fluidized bed with energy Carrier, J. Food Eng., 59, 221, 10.1016/S0260-8774(02)00461-2 Horuz, 2015, Hot air and microwave drying of pomegranate (Punica granatum L.) arils, J. Food Sci. Technol., 52, 285, 10.1007/s13197-013-1032-9 Hutchings, 1999 Imaizumi, 2015, Effects of solution spraying during hot air drying on drying rate, surface hardening and browning of fresh-cut Japanese pear, Eng. Agric. Environ. Food., 8, 1, 10.1016/j.eaef.2015.01.001 Izli, 2015, Color and microstructure properties of tomatoes dried by microwave, convective, and microwave-convective methods, Int. J. Food Prop., 18, 241, 10.1080/10942912.2013.829492 Jannot, 2004, Modeling of banana convective drying by the drying characteristic curve (DCC) method, Dry. Technol., 22, 1949, 10.1081/DRT-200032888 Karim, 2005, Drying characteristics of banana: theoretical modelling and experimental validation, J. Food Eng., 70, 35, 10.1016/j.jfoodeng.2004.09.010 Katekawa, 2006, A review of drying models including shrinkage effects, Dry. Technol., 24, 5, 10.1080/07373930500538519 Kesbi, 2016, Quality assessment and modeling of microwave-convective drying of lemon slices, Eng. Agric. Environ. Food, 9, 216, 10.1016/j.eaef.2015.12.003 Khazaei, 2013, Applied machine vision and artificial neural network for modeling and controlling of the grape drying process, Comput. Electron. Agric., 98, 205, 10.1016/j.compag.2013.08.010 Kotwaliwale, 2007, Changes in textural and optical properties of oyster mushroom during hot air drying, J. Food Eng., 78, 1207, 10.1016/j.jfoodeng.2005.12.033 Krokida, 2000, Effect of pretreatment on color of dehydrated products, Dry. Technol., 18, 1239, 10.1080/07373930008917774 Mariani, 2008, Apparent thermal diffusivity estimation of the banana during drying using inverse method, J. Food Eng., 85, 569, 10.1016/j.jfoodeng.2007.08.018 Maskan, 2000, Microwave/air and microwave finish drying of banana, J. Food Eng., 44, 71, 10.1016/S0260-8774(99)00167-3 Mayor, 2004, Modelling shrinkage during convective drying of food materials: a review, J. Food Eng., 61, 373, 10.1016/S0260-8774(03)00144-4 Mendoza, 2006, Calibrated color measurements of agricultural foods using image analysis, Postharvest Biol. Technol., 41, 285, 10.1016/j.postharvbio.2006.04.004 Mohammadi, 2008, Kinetic models for colour changes in kiwifruit slices during hot air drying, World J. Agric. Sci., 4, 376 Nadian, 2016, Optimal pretreatment determination of kiwifruit drying via online monitoring, J. Sci. Food Agric., 10.1002/jsfa.7856 Nadian, 2015, Continuous real-time monitoring and neural network modeling of apple slices color changes during hot air drying, Food Bioprod. Process., 94, 263, 10.1016/j.fbp.2014.03.005 Pakowski, 2007, The comparison of two models of convective drying of shrinking materials using apple tissue as an example, Dry. Technol., 25, 1139, 10.1080/07373930701438428 Pan, 2008, Study of banana dehydration using sequential infrared radiation heating and freeze-drying, LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.), 41, 1944, 10.1016/j.lwt.2008.01.019 Pedreschi, 2007, Color development and acrylamide content of pre-dried potato chips, J. Food Eng., 79, 786, 10.1016/j.jfoodeng.2006.03.001 Prachayawarakorn, 2008, Drying kinetics and quality attributes of low-fat banana slices dried at high temperature, J. Food Eng., 85, 509, 10.1016/j.jfoodeng.2007.08.011 Queiroz, 2001, Theoretical and experimental analysis of the drying kinetics of bananas, J. Food Eng., 47, 127, 10.1016/S0260-8774(00)00108-4 Romano, 2012, Combination of digital images and laser light to predict moisture content and color of bell pepper simultaneously during drying, J. Food Eng., 109, 438, 10.1016/j.jfoodeng.2011.10.037 Ruhanian, 2016, Mathematical modeling and experimental analysis of potato thin-layer drying in an infrared-convective dryer, Eng. Agric. Environ. Food., 9, 84, 10.1016/j.eaef.2015.09.004 Sankat, 1996, The air drying behaviour of fresh and osmotically dehydrated banana slices, Int. J. Food Sci. Technol., 31, 123, 10.1111/j.1365-2621.1996.332-35.x Seyedabadi, 2015, Drying kinetics modelling of basil in microwave dryer, Agric. Commun., 3, 37 Shahraki, 2014, Development and application of a computer vision system for the measurement of the colour of Iranian sweet bread, Qual. Assur. Saf. Crop Foods, 6, 33, 10.3920/QAS2012.0167 Srikiatden, 2006, Measuring moisture diffusivity of potato and carrot (core and cortex) during convective hot air and isothermal drying, J. Food Eng., 74, 143, 10.1016/j.jfoodeng.2005.02.026 Sturm, 2014, Influence of process control strategies on drying kinetics, colour and shrinkage of air dried apples, Appl. Therm. Eng., 62, 455, 10.1016/j.applthermaleng.2013.09.056 Talla, 2004, Shrinkage and density evolution during drying of tropical fruits: application to banana, J. Food Eng., 64, 103, 10.1016/j.jfoodeng.2003.09.017 Thuwapanichayanan, 2011, Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying, LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.), 44, 1502, 10.1016/j.lwt.2011.01.003 Zielinska, 2012, Color characteristics of carrots: effect of drying and rehydration, Int. J. Food Prop., 15, 450, 10.1080/10942912.2010.489209