Probing inside fruit slices during convective drying by quantitative neutron imaging

Quantitative neutron imaging was applied for the dynamic monitoring of the internal moisture distribution of fruit slices during convective drying in a drying tunnel. The impact of several process conditions was evaluated, including airflow temperature, air speed and incident radiation. This technique also unveiled that anisotropic shrinkage was caused, in part, by spatially heterogeneous dehydration, as induced by the presence of the peel. Neutron imaging provided unique graphical and quantitative in-sights on how the internal water distribution evolved. Thereby, this imaging technique has large potential to complement conventional techniques for monitoring, controlling and optimising drying processes of complex biomaterials, or to generate high-resolution validation data for numerical simulations. (C) 2016 Elsevier Ltd. All rights reserved.publisher: Elsevier articletitle: Probing inside fruit slices during convective drying by quantitative neutron imaging journaltitle: Journal of Food Engineering articlelink: http://dx.doi.org/10.1016/j.jfoodeng.2016.01.023 content_type: article copyright: Copyright © 2016 Elsevier Ltd. All rights reserved.status: publishe