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• W2048198053 abstract "A microwave based system was developed for drying of apple slices while on-line controlling their temperatures. An infrared thermography assisted control system allowed to realize temperature control by detecting the instantaneous maximum temperature among the samples under test instead of a chosen slice. The effectiveness of the system at hand in realizing temperature control both in space and in time was proven for three temperatures: 55, 65 and 75 °C. Temperature fluctuations became larger both with time increasing and with rising temperature levels thus causing a negative impact on dried fruit quality. In fact apples slices dried at 75 °C by microwave showed L∗ (lightness) and white index (WI) values significantly lower (p < 0.05), when compared to the fresh samples and to the apples dried by hot air. To overcome such behaviour a mode stirrer was introduced resulting in halving the temperature spatial oscillations of sample slices." @default.
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• W2048198053 date "2012-10-01" @default.
• W2048198053 modified "2023-09-26" @default.
• W2048198053 title "Infrared thermography assisted control for apples microwave drying" @default.
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• W2048198053 doi "https://doi.org/10.1016/j.jfoodeng.2012.05.003" @default.
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