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Runze Zhang, Yujie Zhu, Zhongshen Liu, Guohong Feng, Pengfei Diao, Hongen Wang, Shenghong Fu, Shuo Lv and Chen Zhang
(1) Background: Traditional kinetic-based shelf-life prediction models have low fitting accuracy and inaccurate prediction results for blueberries. Therefore, this study aimed to develop a blueberry shelf-life prediction method based on a back propagatio...
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Jiping Qiao, Meicen Guo, Yuan Wu, Jin Gao and Zichen Yue
Post-harvest strawberries are hard to store and can easily rot during cold chain transportation (CCT). This leads to considerable economic losses. This paper proposes a strawberry quality perception method used in CCT, based on the correlation between en...
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Miguel Pina, Pedro Dinis Gaspar and Tânia Miranda Lima
A decision support system (DSS) was developed to help reduce food waste at traditional food retailers while selling fresh horticultural products, but also to promote food safety and quality. This computational tool includes two major functions: (1) the p...
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Morteza Farhadi, Yousef Abbaspour-Gilandeh, Asghar Mahmoudi and Joe Mari Maja
The existence of conversion industries to sort and grade hazelnuts with modern technology plays a vital role in export. Since most of the hazelnuts produced in Iran are exported to domestic and foreign markets without sorting and grading, it is necessary...
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Jasmin Reiner, Kristin Protte and Jörg Hinrichs
Online detection of product defects using fast spectroscopic measurements is beneficial for producers in the dairy industry since it allows readjustment of product characteristics or redirection of product streams during production. Raman spectroscopy ha...
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Vasyl Pasichnyi,Oleksandr Shevchenko,Oleg Khrapachov,Andrii Marynin,Irina Radzievskaya,Yulii? Matsuk,Alina Geredchuk,Mikhail Kuligin
Pág. 46 - 54
Based on the research results, optimization modeling was performed and the shelf life of pasteurized sausage products of the boiled group with the elements of active packaging was substantiated. Re-pasteurization was carried out at the temperature of 85?...
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Lycio Shinji Watanabe, Yuri Renan Bovolenta, Vinicius Ricardo Acquaro Junior, Douglas Fernandes Barbin, Tiago Bervelieri Madeira, Suzana Lucy Nixdorf
Pág. e30133
High productivity and meantime perishability of in natura eggs, make powdered egg attractive for patisseries and pasta industries. Water reduction in 65%, extends shelf life from 1 to 12 months, preventing also Salmonella. Maximum powdered egg mois...
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E. Torrieri, F. Russo, R. Di Monaco, S. Cavella, F. Villani, and F. Masi
Pág. 223 - 232
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Amar Nath BHAGAT,1, Sang-Jin BAEK and Hu-Chul LEE
Pág. 1781
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Reid, D. S. Kotte, K. Kilmartin, F. Young, M.
Pág. 1018 - 1021
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