Modelling quality changes of fruits and vegetables during drying: A review

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Devahastin S., Niamnuy C.

ผู้เผยแพร่: Wiley

ปีที่เผยแพร่ (ค.ศ.): 2010

วารสาร: International Journal of Food Science + Technology (0950-5423)

Volume number: 45

Issue number: 9

หน้าแรก: 1755

หน้าสุดท้าย: 1767

จำนวนหน้า: 13

นอก: 0950-5423

eISSN: 1365-2621

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-77956123578&doi=10.1111%2fj.1365-2621.2010.02352.x&partnerID=40&md5=c2db29771b278b7530b8ea00dbe20b9c

ภาษา: English-Great Britain (EN-GB)

ดูในเว็บของวิทยาศาสตร์ | ดูบนเว็บไซต์ของสำนักพิมพ์ | บทความในเว็บของวิทยาศาสตร์

บทคัดย่อ

Fruits and vegetables have received much attention as these materials have been reported to contain various phytochemicals, which are claimed to exert many health benefits. When extraction of bioactive compounds cannot be performed on fresh fruits and vegetables, drying needs to be conducted to keep the materials for later use. Dried fruits and vegetables have also been regarded as alternative fat-free snacks and received more attention from the food industry during the past decade. This implies that not only nutritional changes, but also other changes including physical and microstructural changes are of importance and need to be optimised, preferably through the use of various modelling approaches. The objective of this article is to provide a brief review of some advances in modelling quality changes of fruits and vegetables during drying. These include modelling of nutritional, colour and selected physical changes. Approaches to monitoring and modelling microstructural changes are also mentioned. ฉ 2010 The Authors. Journal compilation ฉ 2010 Institute of Food Science and Technology.

คำสำคัญ

Artificial neural network-based modelling, Colour, Empirical modelling, Nutrition, Phenomenological modelling