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Evaluating drying feature differences between ginger slices and splits during microwave-vacuum drying by hyperspectral imaging technique
저자
Lin X.,Xu J.L.,Sun D.W.
학술지명
Food Chemistry
출판/발행연도
2020
주제
요약
본 연구는 마이크로파-진공 건조(MVD) 과정에서 생강 슬라이스와 생강 분할의 건조 특성 차이를 과습분광 이미징 기술을 이용하여 조사했습니다. MVD 과정에서 생강 슬라이스는 더 높은 수축률과 경도를 보였으며, 생강 분할은 초기 15분 동안 더 높은 재수화율을 나타냈습니다. 최적 파장을 이용한 PLSR 모델은 예측 정확도가 높았으며, 수분 예측 맵의 GLCM 텍스처 특징은 생강 슬라이스가 생강 분할보다 더 균일한 수분 분포를 보임을 확인했습니다.
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