Gardis von Gersdorff
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View article: Development of robust statistical algorithms for non-invasive measurement of product quality during drying processes
Development of robust statistical algorithms for non-invasive measurement of product quality during drying processes Open
The present study investigates the ability for a non-invasive monitoring approach for moisture content (MC) and CIELAB L*, a* and b* values during drying of carrot and beef.The samples were dried at 50, 60 and 70 °C in a convective dryer.T…
View article: NIR laser-based imaging techniques to monitor quality attributes of apple slices during the drying process: Laser-light backscattering & biospeckle imaging techniques
NIR laser-based imaging techniques to monitor quality attributes of apple slices during the drying process: Laser-light backscattering & biospeckle imaging techniques Open
This paper seeks to investigate the potential use of laser-based imaging techniques in non-invasive quality inspection of apple slices during drying. For this purpose, Laser-light Backscattering (LLBI) and Biospeckle (BSI) Imaging techniqu…
View article: Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during drying of beef slices
Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during drying of beef slices Open
Drying behavior and instrumental color development of beef slices untreated or pretreated with salt or salt and vinegar solutions were monitored by determining the moisture content and the color change by measuring CIELAB values during dry…
View article: Development Of Sustainable Drying Strategies For Beef Drying
Development Of Sustainable Drying Strategies For Beef Drying Open
Organic food is regarded as more sustainable compared to other processing forms, however, usually only the production on farm is considered and not the postharvest processing steps. Often, food processing steps do not differ in organic pro…
View article: Method comparison between real-time spectral and laboratory based measurements of moisture content and CIELAB color pattern during dehydration of beef slices
Method comparison between real-time spectral and laboratory based measurements of moisture content and CIELAB color pattern during dehydration of beef slices Open
In this study, partial least square (PLS) regression models were developed to predict moisture content (MC) (model 1), CIELAB color (model 2) or all four parameters (model 3) of beef slices during drying. Model development was based on dat…
View article: Impact of Process Parameters and Bulk Properties on Quality of Dried Hops
Impact of Process Parameters and Bulk Properties on Quality of Dried Hops Open
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 the drying behavior and alters the amount and chemical composition of the hop oils. To u…
View article: Influence of pre‐drying storage time on essential oil components in dried hops (<scp><i>Humulus lupulus</i></scp> L.)
Influence of pre‐drying storage time on essential oil components in dried hops (<span><i>Humulus lupulus</i></span> L.) Open
BACKGROUND It is well known that duration of pre‐drying storage impacts on hop quality. However, little knowledge exists regarding its actual effects on valuable hop components. To investigate these effects, fresh hop cones were stored for…
View article: Smart drying of organic food products (SusOrgPlus Practice abstract)
Smart drying of organic food products (SusOrgPlus Practice abstract) Open
Smart drying applications enable sustainable processing of organic food in terms of high final product quality and efficient drying processes. Valuable compounds are maintained to a higher degree compared to conventional drying application…
View article: SusOrgPlus – Intelligente Lebensmittelverarbeitung, natürliche Zusatz- und Farbstoffe
SusOrgPlus – Intelligente Lebensmittelverarbeitung, natürliche Zusatz- und Farbstoffe Open
SusOrgPlus ist ein multi- und transdisziplinäres Projekt, das die Entwicklung von Systemlösungen zur Verarbeitung ökologischer Lebensmittel beabsichtigt welche unter anderem Ressourceneffizienz, hohe Produktqualität und Nutzungswege für un…
View article: Influence of storage time on essential oil components in dried hops
Influence of storage time on essential oil components in dried hops Open
Hop processors often store fresh hops in silos prior to drying. There has been little knowledge regarding the effect of storage on hops. To investigate the effects on product quality, freshly harvested hop cones were stored for 5 and 24 hr…
View article: Impact of processing temperature on drying behavior and quality changes in organic beef
Impact of processing temperature on drying behavior and quality changes in organic beef Open
The drying of beef has gained an increasing interest and the organic market shows an increasing demand for dried beef products. In this study, organic beef meat slices were dried at 50 °C, 60 °C and 70 °C. Moisture content and color was me…
View article: Essiccamento di erbe e spezie (Modulo 4.2)
Essiccamento di erbe e spezie (Modulo 4.2) Open
- Scopi generali e cambiamenti dovuti alla disidratazione
\n- Parametri di qualità di erbe disidradate
\n- Obiettivi dell’essiccamento di erbe
\n- Fattori che influenzano la qualità delle erbe
\n- Ulteriori fattori influenti
View article: Processing and Quality Guidelines for Organic Food Processing/Verarbeitungs- und Qualitätsleitfaden für biologische Lebensmittel/Linee guida per la lavorazione e la qualità visto che trasformazione di alimenti biologici
Processing and Quality Guidelines for Organic Food Processing/Verarbeitungs- und Qualitätsleitfaden für biologische Lebensmittel/Linee guida per la lavorazione e la qualità visto che trasformazione di alimenti biologici Open
These guidelines on quality and processing of organic foods have been prepared as part of the Core Organic Plus funded project “SusOrganic - Development of quality standards and optimised processing methods for organic produce”.
View article: Essiccamento della frutta (Modulo 4.3)
Essiccamento della frutta (Modulo 4.3) Open
- Obiettivi generali e cambiamenti dovuti alla disidratazione
\n- Approcci scientifici
\n- Disidratazione del prodotto degli alberi da frutto
\n- Parametri di qualità della frutta disidratata
\n- Obiettivi dell‘essiccamento della frutta di…
View article: Entwicklung von Qualitätsstandards und optimierten Verarbeitungsverfahren für biologisch angebaute Produkte
Entwicklung von Qualitätsstandards und optimierten Verarbeitungsverfahren für biologisch angebaute Produkte Open
Ziel des SusOrganic Projektes war es, verbesserte Trocknungs- und Kühl-/Gefrierverfahren für Bio-produkte im Hinblick auf Nachhaltigkeit und objektive Produktqualitätskriterien zu entwickeln. Zunächst konzentrierte sich das Konsortium auf …