This page has only limited features, please log in for full access.

Unclaimed
Oliver Hensel
Department of Agricultural Engineering, Faculty of Organic Agricultural Sciences, University of Kassel, 37213 Witzenhausen, Germany

Honors and Awards

The user has no records in this section


Career Timeline

The user has no records in this section.


Short Biography

The user biography is not available.
Following
Followers
Co Authors
The list of users this user is following is empty.
Following: 0 users

Feed

Journal article
Published: 29 July 2021 in Foods
Reads 0
Downloads 0

Celeriac is a good source of fibre, trace minerals, and phenolic compounds; it has a pleasant aroma but is a perishable material, prone to discolouration. This research investigated the optimisation of the quality and energy demand in hot-air dried celeriac slices. The experiment utilised the I-optimal design of response surface methodology with 30 experiment runs. Pre-drying treatments (blanching at 85 °C, three minutes; dipping in 1% citric acid solution, three minutes; no pre-drying treatment), drying temperatures (50, 60, and 70 °C), air velocities (1.5, 2.2, and 2.9 m/s), and thickness (three-, five, and seven-mm) were applied. The drying conditions affected drying time significantly (p< 0.0001). The model by Midilli and others and the logarithmic model fitted best with celeriac slices drying kinetics. Blanched samples had a higher ΔE*ab (total colour difference) and BI (browning index) but lower WI (whiteness index) than samples with other pre-drying treatments. The rehydration ratio decreased with the increase of sample thickness and blanching (p< 0.0001). A quadratic model described the specific energy consumption (Es) best. The dried samples compared with fresh samples had increased antioxidant activity but decreased total phenolic compound value. The optimisation solution chosen was 58 °C drying temperature, 2.9 m/s air velocity, and 4.6 mm sample thickness with acid pre-drying treatment.

ACS Style

Tina Nurkhoeriyati; Boris Kulig; Barbara Sturm; Oliver Hensel. The Effect of Pre-Drying Treatment and Drying Conditions on Quality and Energy Consumption of Hot Air-Dried Celeriac Slices: Optimisation. Foods 2021, 10, 1758 .

AMA Style

Tina Nurkhoeriyati, Boris Kulig, Barbara Sturm, Oliver Hensel. The Effect of Pre-Drying Treatment and Drying Conditions on Quality and Energy Consumption of Hot Air-Dried Celeriac Slices: Optimisation. Foods. 2021; 10 (8):1758.

Chicago/Turabian Style

Tina Nurkhoeriyati; Boris Kulig; Barbara Sturm; Oliver Hensel. 2021. "The Effect of Pre-Drying Treatment and Drying Conditions on Quality and Energy Consumption of Hot Air-Dried Celeriac Slices: Optimisation." Foods 10, no. 8: 1758.

Journal article
Published: 21 June 2021 in Foods
Reads 0
Downloads 0

This study aimed to understand the influence of extruded microparticulated whey proteins (eMWPs) and process design in light ice cream processing by evaluating the microstructure and physicochemical properties. The inulin (T1), a commercial microparticulated whey protein (MWP) called simplesse (T2), a combination (T3), as well as eMWPs (as 50% volume of total particles): d50< 3 µm (T4), and d50 > 5 µm (T5) were used as fat replacers. The first process design was pasteurization with subsequent homogenization (PH). The second process was homogenization with subsequent pasteurization (HP) for the production of ice cream (control, 12% fat, w/w; T1 to T5, 6% fat, w/w). The overrun of light ice cream treatments of PH was around 50%, except for T4 (61.82%), which was significantly higher (p< 0.01). On the other hand, the overrun of HP was around 40% for all treatments except T1. In both the PH and HP groups, the color intensities of treatments were statistically significant (p< 0.001). The melting behavior of light ice cream was also significantly different. The viscosity of all treatments was significant (p< 0.05) at a shear rate of 64.54 (1/s) for both cases of process design. A similar firmness in both the PH and HP groups was observed; however, the products with eMWPs were firmer compared to other light ice creams.

ACS Style

M Hossain; Miroslav Petrov; Oliver Hensel; Mamadou Diakité. Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design. Foods 2021, 10, 1433 .

AMA Style

M Hossain, Miroslav Petrov, Oliver Hensel, Mamadou Diakité. Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design. Foods. 2021; 10 (6):1433.

Chicago/Turabian Style

M Hossain; Miroslav Petrov; Oliver Hensel; Mamadou Diakité. 2021. "Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design." Foods 10, no. 6: 1433.

Journal article
Published: 18 April 2021 in International Journal of Food Studies
Reads 0
Downloads 0

The aim of this study was to investigate the influence of raw chicken meat content on the rheological properties and 3D printability of minced meat mixtures using different concentrations of raw and cooked chicken meat. The meat mass contained yolk, crushed ice, lean raw meat and cooked meat with a high concentration of connective tissue. The concentrations of raw meat added to cooked meat as a percentage of the total weight of meat were 0; 30; 40; 50; 60; 70 and 100. To determine the rheological properties, amplitude sweep and frequency sweep were carried out with a Rheostress RS 300 (Thermo Fisher Scientific Inc.). Cubes were printed, and the printability and optical impression were evaluated using grades from 1-5. The results showed that rheological properties had a strong influence on the printability of meat mass and it is necessary for G' (storage modulus) at the LVR (linear viscoelastic region) to be higher than 7000 Pa. The complex viscosity |η*| should be higher than 170 Pa, at a shear stress τ = 10 Pa, and a frequency f = 10 Hz used to guarantee sufficient solidity.

ACS Style

Marius Herold; Sören Morick; Oliver Hensel; Uwe Grupa. Influence of Raw Meat Content on 3D-Printing and Rheological Properties. International Journal of Food Studies 2021, 10, 195 -202.

AMA Style

Marius Herold, Sören Morick, Oliver Hensel, Uwe Grupa. Influence of Raw Meat Content on 3D-Printing and Rheological Properties. International Journal of Food Studies. 2021; 10 (1):195-202.

Chicago/Turabian Style

Marius Herold; Sören Morick; Oliver Hensel; Uwe Grupa. 2021. "Influence of Raw Meat Content on 3D-Printing and Rheological Properties." International Journal of Food Studies 10, no. 1: 195-202.

Original paper
Published: 03 March 2021 in European Food Research and Technology
Reads 0
Downloads 0

Orange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can improve the nutritional benefits of baked products when blended with wheat flour. However, the flour particle size and blend proportion may affect the quality properties and consumer acceptability of bakery products. This study investigated the effect of flour particle sizes and blend proportions on the physical, nutritional, textural and sensory properties of peeled and unpeeled OFSP composite flour cookies. Peeled and unpeeled OFSP flours (≤ 250 μm and ≤ 500 μm particle size) were produced, and each was used to replace soft wheat flour at the rate of 0 to 100% for cookies formulation. The results obtained showed that substitution of wheat flour with OFSP flours significantly (p < 0.05) decreased cookies baking loss, thickness, volume, crust lightness (L*) but increased diameter, spread ratio, crust redness, yellowness, contents of ß-carotene, vitamin A, ascorbic acid, total phenolics and flavonoids, and the antioxidant capacity. The hardness and fracturability of the OFSP-based cookies ranged between 1.389 and 10.142 kg and 0.873 and 9.431 kg, respectively, whereas the values of the control cookies were 1.281 ± 0.003 kg and 1.274 ± 0.003 kg, respectively. The effect of flour particle size on the physical and nutritional properties of cookies was insignificant (p > 0.05). However, the ≤ 250 μm particle size flour cookies had higher overall acceptability than the ≤ 500 μm particle size flour cookies. The unpeeled OFSP composite cookies had higher bioactive compounds concentrations except for ascorbic acid but had lower overall acceptability than the peeled OFSP cookies. Generally, the 30% peeled OFSP composite flour cookies had the highest consumer acceptability.

ACS Style

Joseph Kudadam Korese; Solomon Kofi Chikpah; Oliver Hensel; Elke Pawelzik; Barbara Sturm. Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies. European Food Research and Technology 2021, 247, 889 -905.

AMA Style

Joseph Kudadam Korese, Solomon Kofi Chikpah, Oliver Hensel, Elke Pawelzik, Barbara Sturm. Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies. European Food Research and Technology. 2021; 247 (4):889-905.

Chicago/Turabian Style

Joseph Kudadam Korese; Solomon Kofi Chikpah; Oliver Hensel; Elke Pawelzik; Barbara Sturm. 2021. "Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies." European Food Research and Technology 247, no. 4: 889-905.

Journal article
Published: 26 January 2021 in Bioresource Technology Reports
Reads 0
Downloads 0

Stringent regulations on the application and storage of digestate challenge the viability of biogas plants. Current alternatives for reducing the volume of the liquid fraction of digestate include evaporation and membrane processes. For the latter, previous flocculation of solids is required to reduce fouling. In this study, hydrothermal treatment of the separated liquid fraction of digestate was investigated to improve filterability without using flocculants. Temperatures between 120 and 220 °C and times up to 9 h were tested. After treatment, two phases form, a sludge, and a low viscosity liquid. The results show a clear effect of the hydrothermal treatment on viscosity of the liquid phase. Higher treatment intensities resulted in better sludge dewaterability under centrifugation, while the separated liquid phase contained less solids. Excellent filterability for a subsequent ultrafiltration stage can be obtained at 190 °C for 3 h or more. Larger scale tests are recommended.

ACS Style

Franz Román; Jan Adolph; Oliver Hensel. Hydrothermal treatment of biogas digestate as a pretreatment to reduce fouling in membrane filtration. Bioresource Technology Reports 2021, 13, 100638 .

AMA Style

Franz Román, Jan Adolph, Oliver Hensel. Hydrothermal treatment of biogas digestate as a pretreatment to reduce fouling in membrane filtration. Bioresource Technology Reports. 2021; 13 ():100638.

Chicago/Turabian Style

Franz Román; Jan Adolph; Oliver Hensel. 2021. "Hydrothermal treatment of biogas digestate as a pretreatment to reduce fouling in membrane filtration." Bioresource Technology Reports 13, no. : 100638.

Journal article
Published: 08 December 2020 in Agronomy
Reads 0
Downloads 0

A CSM-CERES-Beet pest damage routine was modified to simulate the impact of Cercospora leaf spot disease effects on sugar beet yield. Foliar disease effects on sugar beet growth and yield were incorporated as daily damage to leaf area and photosynthesis, which was linked to daily crop growth and biomass accumulation. An experiment was conducted in Southwest Germany (2016–2018) with different levels of disease infection. Data collected included time-series leaf area index, top weight, storage root weight and Cercospora leaf spot disease progress. The model was calibrated using statistical and visual fit for one treatment and evaluated for eight treatments over three years. Model performance of the calibration treatment for all three variables resulted in R2 values higher than 0.82 and d-statistics higher than 0.94. Evaluation treatments for all three observation groups resulted in high R2 and d-statistics with few exceptions mainly caused by weather extremes. Root mean square error values for calibration and evaluation treatments were satisfactory. Model statistics indicate that the approach can be used as a suitable decision support system to simulate the impact of observed Cercospora leaf spot damage on accumulated above-ground biomass and storage root yield on a plot/site-specific scale.

ACS Style

Emir Memic; Simone Graeff-Hönninger; Oliver Hensel; William D. Batchelor. Extending the CSM-CERES-Beet Model to Simulate Impact of Observed Leaf Disease Damage on Sugar Beet Yield. Agronomy 2020, 10, 1930 .

AMA Style

Emir Memic, Simone Graeff-Hönninger, Oliver Hensel, William D. Batchelor. Extending the CSM-CERES-Beet Model to Simulate Impact of Observed Leaf Disease Damage on Sugar Beet Yield. Agronomy. 2020; 10 (12):1930.

Chicago/Turabian Style

Emir Memic; Simone Graeff-Hönninger; Oliver Hensel; William D. Batchelor. 2020. "Extending the CSM-CERES-Beet Model to Simulate Impact of Observed Leaf Disease Damage on Sugar Beet Yield." Agronomy 10, no. 12: 1930.

Journal article
Published: 20 November 2020 in Processes
Reads 0
Downloads 0

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 understand these changes, hops of the var. Hallertauer Tradition were dried in bulks of 15, 25 and 35 kg/m² at 60 °C and 0.35 m/s. Additionally, bulks of 25 kg/m² were also dried at 65 °C and 0.45 m/s to assess the effect of change in temperature and velocity, respectively. The results obtained show that bulk weights significantly influence the drying behavior. Classification based on the cone size reveals 45.4% medium cones, 41.2% small cones and 8.6% large cones. The highest ΔE value of 6.3 and specific energy consumption (113476 kJ/kgH2O) were observed for the 15 kg/m² bulk. Increasing the temperature from 60 °C to 65 °C increased the oil yield losses by about 7% and myrcene losses by 22%. The results obtained show that it is important to define and consider optimum bulk and process parameters, to optimize the hop drying process to improve the process efficiency as well the product quality.

ACS Style

Sharvari Raut; Gardis J. E. Von Gersdorff; Jakob Münsterer; Klaus Kammhuber; Oliver Hensel; Barbara Sturm. Impact of Process Parameters and Bulk Properties on Quality of Dried Hops. Processes 2020, 8, 1507 .

AMA Style

Sharvari Raut, Gardis J. E. Von Gersdorff, Jakob Münsterer, Klaus Kammhuber, Oliver Hensel, Barbara Sturm. Impact of Process Parameters and Bulk Properties on Quality of Dried Hops. Processes. 2020; 8 (11):1507.

Chicago/Turabian Style

Sharvari Raut; Gardis J. E. Von Gersdorff; Jakob Münsterer; Klaus Kammhuber; Oliver Hensel; Barbara Sturm. 2020. "Impact of Process Parameters and Bulk Properties on Quality of Dried Hops." Processes 8, no. 11: 1507.

Journal article
Published: 24 July 2020 in Food Quality and Preference
Reads 0
Downloads 0

Allyl isothiocyanate, the primary pungent substance within mustard, horseradish, and wasabi, causes a burning sensation and a lachrymatory effect during consumption. In this time intensity study, the sensory perception of the chemical stimulus allyl isothiocyanate was evaluated in water-based, oil-based, and mustard recipe-based carrier matrices. The results indicate that perceived pungency intensity and time course of perception were both strongly dependent upon allyl isothiocyanate concentration and the composition of the carrier matrices. Increasing allyl isothiocyanate concentrations led to a significant (p < 0.05) increase in maximum intensity of pungency (Imax) in all tested carrier matrices. The intensity of pungency perception for allyl isothiocyanate decreased depending upon the specific matrix used. Specifically, this decrease occurred in the order oil-based carrier < mustard-based carrier < water-based carrier at similar allyl isothiocyanate concentrations. The values for end time of pungency perception (TEnd) and duration of decreasing phase (DURDec) indicate that increasing allyl isothiocyanate concentrations prolong the duration of pungency perception. Allyl isothiocyanate was perceived longer in water than in oil- and mustard-based carrier matrices.

ACS Style

Sabrina Eib; Désirée Janet Schneider; Oliver Hensel; Ingrid Seuß-Baum. Evaluation of trigeminal pungency perception of allyl isothiocyanate – A time intensity (TI) study. Food Quality and Preference 2020, 87, 104039 .

AMA Style

Sabrina Eib, Désirée Janet Schneider, Oliver Hensel, Ingrid Seuß-Baum. Evaluation of trigeminal pungency perception of allyl isothiocyanate – A time intensity (TI) study. Food Quality and Preference. 2020; 87 ():104039.

Chicago/Turabian Style

Sabrina Eib; Désirée Janet Schneider; Oliver Hensel; Ingrid Seuß-Baum. 2020. "Evaluation of trigeminal pungency perception of allyl isothiocyanate – A time intensity (TI) study." Food Quality and Preference 87, no. : 104039.

Short communication
Published: 19 July 2020 in Biosystems Engineering
Reads 0
Downloads 0

Nozzle functionality was systematically analysed by acoustic monitoring in view of practical applications. Sensor technology, its measurement principle, and installation location were investigated regarding its suitability as a monitoring system. The study demonstrates that acoustic monitoring of nozzles can provide accurate detection of operational defects such as changes in air supply, damage, and filter clogging. Applying this approach can not only detect changes in the system pressure but also measure its value. Acoustic properties are significantly influenced by engineering tolerances and nozzle defects and could be accurately classified by methods such as cluster analysis.

ACS Style

Hubertus Siebald; Oliver Hensel; Hans-Hermann Kaufmann; Sascha Kirchner. Spray nozzle function control using acoustics for agricultural applications. Biosystems Engineering 2020, 197, 149 -155.

AMA Style

Hubertus Siebald, Oliver Hensel, Hans-Hermann Kaufmann, Sascha Kirchner. Spray nozzle function control using acoustics for agricultural applications. Biosystems Engineering. 2020; 197 ():149-155.

Chicago/Turabian Style

Hubertus Siebald; Oliver Hensel; Hans-Hermann Kaufmann; Sascha Kirchner. 2020. "Spray nozzle function control using acoustics for agricultural applications." Biosystems Engineering 197, no. : 149-155.

Journal article
Published: 04 June 2020 in Foods
Reads 0
Downloads 0

Orange fleshed sweet potato (OFSP) has great potentials to improve the nutritional benefits of bakery products when processed into quality flour. This study investigated the effects of sieve particle sizes (250 μm and 500 μm) and flour blend proportions on the physicochemical, nutritional, functional and pasting properties of peeled and unpeeled OFSP composite flours. Peeled OFSP composite flours had significantly (p < 0.05) higher crude protein (CP), lightness (L*), oil absorption capacity (OAC) and water solubility (WS) but lower crude fiber (CF), bioactive compounds (except ascorbic acid), water absorption capacity (WAC) and swelling capacity (SC) than the unpeeled OFSP composite flours. The sieve particle size had no significant (p > 0.05) effect on nutritional and pasting properties. However, OFSP-based flours sieved with 500 μm mesh particle size had a significantly (p < 0.05) higher WAC and SC but a lower WS than corresponding 250 μm mesh flours. The proportions of flour blends greatly (p < 0.001) influenced all quality properties of OFSP composite flours. Generally, OFSP composite flours had higher CF, bioactive compounds, WAC, SC and WS, but lower CP, fat, OAC and pasting properties than wheat flour. The quality properties indicated that peeled and unpeeled OFSP flours sieved with a 250 μm or 500 μm mesh size have great potentials as ingredients in the bakery industry.

ACS Style

Solomon Kofi Chikpah; Joseph Kudadam Korese; Oliver Hensel; Barbara Sturm. Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours. Foods 2020, 9, 1 .

AMA Style

Solomon Kofi Chikpah, Joseph Kudadam Korese, Oliver Hensel, Barbara Sturm. Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours. Foods. 2020; 9 (6):1.

Chicago/Turabian Style

Solomon Kofi Chikpah; Joseph Kudadam Korese; Oliver Hensel; Barbara Sturm. 2020. "Effect of Sieve Particle Size and Blend Proportion on the Quality Properties of Peeled and Unpeeled Orange Fleshed Sweet Potato Composite Flours." Foods 9, no. 6: 1.

Journal article
Published: 06 April 2020 in Biosystems Engineering
Reads 0
Downloads 0

Visual monitoring of behaviour on-farm is mostly challenging due to the number of animals to be observed and the time required. However, behavioural problems such as cannibalism in turkeys may be preceded by subtle changes in behaviour. Machine learning techniques allow automatic behavioural monitoring of livestock to be carried out under different farming conditions. The aim of this study was to develop and test a novel pecking activity detection tool for potential use on turkey farms by means of acoustic data and a convolutional neural networks (CNN) model. Under near to commercial conditions, two metallic balls were used as pecking objects and suspended from the ceiling. Each pecking object was equipped with a microphone connected via a cable to a top view camera positioned on the ceiling. The recorded sound data were sampled in slots of 1 s and high pass filtering was performed to eliminate background noises. A total of 9200 filtered sound files were used for training and validation, and 3900 for testing set. They were labelled manually as peck or non-peck, using 7360 (80%) for training and 1840 (20%) for validation files, and fed into the CNN model. An additional 3900 new filtered sound clips were used to test the detection phase of the trained model. The experimental results illustrate that the deep learning-based detection method achieved high overall accuracy, precision, recall and F1-score of 96.8, 89.6, 92.0 and 90.8% in the detection phase. This indicates that the proposed technique could be used as a precise method for the detection of pecking activity levels in turkeys.

ACS Style

Abozar Nasirahmadi; Jennifer Gonzalez; Barbara Sturm; Oliver Hensel; Ute Knierim. Pecking activity detection in group-housed turkeys using acoustic data and a deep learning technique. Biosystems Engineering 2020, 194, 40 -48.

AMA Style

Abozar Nasirahmadi, Jennifer Gonzalez, Barbara Sturm, Oliver Hensel, Ute Knierim. Pecking activity detection in group-housed turkeys using acoustic data and a deep learning technique. Biosystems Engineering. 2020; 194 ():40-48.

Chicago/Turabian Style

Abozar Nasirahmadi; Jennifer Gonzalez; Barbara Sturm; Oliver Hensel; Ute Knierim. 2020. "Pecking activity detection in group-housed turkeys using acoustic data and a deep learning technique." Biosystems Engineering 194, no. : 40-48.

Journal article
Published: 10 March 2020 in Geoforum
Reads 0
Downloads 0

Post-harvest loss (PHL) assessments are usually commodity-oriented and approaches for reducing these losses tend to rely on technological interventions for improving product handling and quality. However, such narrow problem framing neglects the situatedness of PHL, particularly when perishable crops of heterogeneous quality are traded through networks of small-scale value chain actors, as is common in the Global South. To illustrate our critique, we lean on systems as a conceptual construct to unpack PHL with the empirical example of the pineapple value chain in Uganda. Specifically, we aim (i) at surfacing multiple actors’ perspectives related to the spectrum of losses and (ii) to improve understanding of their strategies to deal with related problems. We draw from participant observation, semi-structured interviews and group meetings with farmers, brokers, traders and interlinked actors such as small-scale processors and pig farmers. Our study shows how they navigate existing resource constraints and how their practices to recover potential food losses are embedded in their local food systems. The contextualized understandings of quality and the consequences of what can be considered a loss, challenge dominant narratives about high levels of PHL in Sub-Saharan Africa. Extending system boundaries beyond the fresh-fruit value chain revealed how interlinked actors were able to benefit from using ‘damaged’ fruits. Our findings encourage going beyond generic quality systems towards more diverse understandings of quality and loss. Investigating losses in a systemic and context-specific way can put local perspectives at the forefront to encourage actor-driven approaches for sustainable PHL reduction.

ACS Style

Katharine Tröger; Margareta Amy Lelea; Oliver Hensel; Brigitte Kaufmann. Re-framing post-harvest losses through a situated analysis of the pineapple value chain in Uganda. Geoforum 2020, 111, 48 -61.

AMA Style

Katharine Tröger, Margareta Amy Lelea, Oliver Hensel, Brigitte Kaufmann. Re-framing post-harvest losses through a situated analysis of the pineapple value chain in Uganda. Geoforum. 2020; 111 ():48-61.

Chicago/Turabian Style

Katharine Tröger; Margareta Amy Lelea; Oliver Hensel; Brigitte Kaufmann. 2020. "Re-framing post-harvest losses through a situated analysis of the pineapple value chain in Uganda." Geoforum 111, no. : 48-61.

Journal article
Published: 09 January 2020 in Foods
Reads 0
Downloads 0

Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) treatments, alone or in combination in reducing surface discolouration as well as oxidative enzyme activity in apple slices (cv. Golden Delicious and Elstar) exposed to air at room temperature for 0, 30 and 60 min. The total colour change (ΔE) for Golden Delicious was equal to 2.38, 2.68, and 4.05 after 0, 30 and 60 min of air exposure, respectively. Dipping in AA solution (1% w/v) was found to be the best treatment to limit surface discolouration of both apple cultivars. The best heat treatments to inhibit polyphenol oxidase/peroxidase enzymes activity were 70 °C HWB for Golden Delicious and 60 °C HWB for Elstar slices, both in combination with a solution of 1% AA and 1% CA. The tested apple cultivars were found to require different treatments at minimum ambient air exposure to obtain the best surface colour condition.

ACS Style

Luna Shrestha; Boris Kulig; Roberto Moscetti; Riccardo Massantini; Elke Pawelzik; Oliver Hensel; Barbara Sturm. Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices. Foods 2020, 9, 76 .

AMA Style

Luna Shrestha, Boris Kulig, Roberto Moscetti, Riccardo Massantini, Elke Pawelzik, Oliver Hensel, Barbara Sturm. Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices. Foods. 2020; 9 (1):76.

Chicago/Turabian Style

Luna Shrestha; Boris Kulig; Roberto Moscetti; Riccardo Massantini; Elke Pawelzik; Oliver Hensel; Barbara Sturm. 2020. "Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices." Foods 9, no. 1: 76.

Journal article
Published: 15 October 2019 in Applied Sciences
Reads 0
Downloads 0

The current research has been conducted to investigate the capacity of an indigenously developed thermal oil based continuous solar roaster (CSR) for groundnuts roasting. A 10 m2 standing Scheffler fixed focus concentrator is used to target the incoming direct normal irradiance at casted aluminum surface of a heat receiver which transfers this heat energy to the roasting unit by means of thermal oil circulation. The roasting unit comprises a cylindrical shell (2000 mm in length and 450 mm in diameter) attached beneath a semi-circular oil flow jacket and equipped with a ribbon type screw conveyer with 6 mm thick paddles. Optimizing for maximum energy utilization and feeding capacity using response surface methodology, roasting time for light, medium and dark quality was found to be 14 + 0.1, 20 + 0.1 and 29 + 0.1 min respectively. In terms of roasting quality, CSR has shown quite satisfactory results. The study revealed that continuous solar roaster has the capability to roast 140 to 288 kg groundnuts per day subjected to dark to light roasting quality with average direct normal irradiance ranging from 650–800 Wm−2. The overall thermal efficiency of the system was found to be 37.8%. The payback period of CSR was estimated to be 2450–5250 useful working hours.

ACS Style

Ali Raza; Faizan Majeed; Anjum Munir; Oliver Hensel. Development and Experimental Results of a Thermal Oil Based Roasting System for Decentralized Processing of Groundnuts. Applied Sciences 2019, 9, 4342 .

AMA Style

Ali Raza, Faizan Majeed, Anjum Munir, Oliver Hensel. Development and Experimental Results of a Thermal Oil Based Roasting System for Decentralized Processing of Groundnuts. Applied Sciences. 2019; 9 (20):4342.

Chicago/Turabian Style

Ali Raza; Faizan Majeed; Anjum Munir; Oliver Hensel. 2019. "Development and Experimental Results of a Thermal Oil Based Roasting System for Decentralized Processing of Groundnuts." Applied Sciences 9, no. 20: 4342.

Journal article
Published: 29 August 2019 in Sensors
Reads 0
Downloads 0

Posture detection targeted towards providing assessments for the monitoring of health and welfare of pigs has been of great interest to researchers from different disciplines. Existing studies applying machine vision techniques are mostly based on methods using three-dimensional imaging systems, or two-dimensional systems with the limitation of monitoring under controlled conditions. Thus, the main goal of this study was to determine whether a two-dimensional imaging system, along with deep learning approaches, could be utilized to detect the standing and lying (belly and side) postures of pigs under commercial farm conditions. Three deep learning-based detector methods, including faster regions with convolutional neural network features (Faster R-CNN), single shot multibox detector (SSD) and region-based fully convolutional network (R-FCN), combined with Inception V2, Residual Network (ResNet) and Inception ResNet V2 feature extractions of RGB images were proposed. Data from different commercial farms were used for training and validation of the proposed models. The experimental results demonstrated that the R-FCN ResNet101 method was able to detect lying and standing postures with higher average precision (AP) of 0.93, 0.95 and 0.92 for standing, lying on side and lying on belly postures, respectively and mean average precision (mAP) of more than 0.93.

ACS Style

Abozar Nasirahmadi; Barbara Sturm; Sandra Edwards; Knut-Håkan Jeppsson; Anne-Charlotte Olsson; Simone Müller; Oliver Hensel. Deep Learning and Machine Vision Approaches for Posture Detection of Individual Pigs. Sensors 2019, 19, 3738 .

AMA Style

Abozar Nasirahmadi, Barbara Sturm, Sandra Edwards, Knut-Håkan Jeppsson, Anne-Charlotte Olsson, Simone Müller, Oliver Hensel. Deep Learning and Machine Vision Approaches for Posture Detection of Individual Pigs. Sensors. 2019; 19 (17):3738.

Chicago/Turabian Style

Abozar Nasirahmadi; Barbara Sturm; Sandra Edwards; Knut-Håkan Jeppsson; Anne-Charlotte Olsson; Simone Müller; Oliver Hensel. 2019. "Deep Learning and Machine Vision Approaches for Posture Detection of Individual Pigs." Sensors 19, no. 17: 3738.

Journal article
Published: 03 June 2019 in Journal of Health, Population and Nutrition
Reads 0
Downloads 0

Mothers and caregivers typically feed infants according to their culture, purchase power and level of awareness with no due diligence to nutritional quality of the diet. Scientific evidence on nutritional adequacy of predominant complementary foods is critical for planning and prioritising interventions. The purpose of the current study was to evaluate the quality of complementary foods and the optimality of complementary feeding practices in Southwest Ethiopia. In this cross-sectional study, a stratified multistage sampling procedure was used to sample 433 children, 6-24 months old. A semi-structured questionnaire was used to collect demographic, socio-economic and dietary data. Dietary diversity score was measured using a 24-h dietary recall. Six customary complementary food types were assayed for proximate composition, energy and mineral density using standard methods. Adequacy of the complementary foods in nutrients for complementary feeding purposes was assessed as a ratio between actual composition and recommended composition of complementary foods. Only 16.1% of the children get the minimum dietary diversity. The children were reported to be fed with cereals & grains (68.8%), discretionary calories (53.6%), protein-rich foods (44.6%), oils and fat (40.5%), vegetables (38.5%), dairy products (17.9%) and fruits (28.1%). The sampled foods contained 4.3-24.4%, 0.9-8.5%, 8.2-11.9%, 27.9-162.6 Kcal/100 g, 168.4-250.4 mg/100 g, 1.8-4.1 mg/100 g and 22.5-42.4 mg/100 g of total carbohydrate, crude fat, protein, energy content, calcium, zinc and iron, respectively. All the complementary food samples predominantly fed to children were not composed of adequate protein, fat, carbohydrate, energy and calcium as recommended for complementary feeding purposes. However, most of the complementary foods are composed of adequate iron and zinc. The nutrient density and diversity of complementary foods of 6-24-month-old children in the study area were found to be sub-optimal. Upgrading the nutritional composition of the starchy complementary foods should be of highest priority to improve nutrition of the infants and young children.

ACS Style

Sirawdink Fikreyesus Forsido; Nejat Kiyak; Tefera Belachew; Oliver Hensel. Complementary feeding practices, dietary diversity, and nutrient composition of complementary foods of children 6–24 months old in Jimma Zone, Southwest Ethiopia. Journal of Health, Population and Nutrition 2019, 38, 14 .

AMA Style

Sirawdink Fikreyesus Forsido, Nejat Kiyak, Tefera Belachew, Oliver Hensel. Complementary feeding practices, dietary diversity, and nutrient composition of complementary foods of children 6–24 months old in Jimma Zone, Southwest Ethiopia. Journal of Health, Population and Nutrition. 2019; 38 (1):14.

Chicago/Turabian Style

Sirawdink Fikreyesus Forsido; Nejat Kiyak; Tefera Belachew; Oliver Hensel. 2019. "Complementary feeding practices, dietary diversity, and nutrient composition of complementary foods of children 6–24 months old in Jimma Zone, Southwest Ethiopia." Journal of Health, Population and Nutrition 38, no. 1: 14.

Journal article
Published: 12 April 2019 in Insects
Reads 0
Downloads 0

Grain production is an important component of food security in Kenya but due to environmental conditions that favor rapid growth of insect populations, farmers and other agricultural stakeholders face ongoing and novel challenges from crop and stored product pest insects. To assist development of methods to reduce economic losses from stored product insect pests in Kenya, acoustic, visual, and pitfall trap surveys were conducted in five grain storage warehouses. Two commercially available acoustic systems successfully detected the pests of greatest economic importance, Sitophilus zeamais (Motschulsky) and Prostephanus truncatus (Horn). Other insects of lesser economic importance also were observed in the visual surveys, including Sitotroga cerealella (Olivier) (Lepidoptera: Gelechiidae), and Tribolium castaneum (Herbst). This study demonstrated that the use of acoustic technology with visual surveys and pitfall traps can help managers to identify and target infestations within their warehouses, enabling them to reduce postharvest losses. With most warehouses being located in relatively noisy urban or peri-urban areas, background noise considerations are being incorporated into the design of future acoustic detectors for stored pest infestations. Kenya must import grain yearly to meet consumption needs; however, if the current yearly postharvest losses of 20–30% in warehouses decreased, import costs could be reduced considerably.

ACS Style

Anastasia Njoroge; Hippolyte Affognon; Uwe Richter; Oliver Hensel; Barukh Rohde; Davie Chen; Richard Mankin. Acoustic, Pitfall Trap, and Visual Surveys of Stored Product Insect Pests in Kenyan Warehouses. Insects 2019, 10, 105 .

AMA Style

Anastasia Njoroge, Hippolyte Affognon, Uwe Richter, Oliver Hensel, Barukh Rohde, Davie Chen, Richard Mankin. Acoustic, Pitfall Trap, and Visual Surveys of Stored Product Insect Pests in Kenyan Warehouses. Insects. 2019; 10 (4):105.

Chicago/Turabian Style

Anastasia Njoroge; Hippolyte Affognon; Uwe Richter; Oliver Hensel; Barukh Rohde; Davie Chen; Richard Mankin. 2019. "Acoustic, Pitfall Trap, and Visual Surveys of Stored Product Insect Pests in Kenyan Warehouses." Insects 10, no. 4: 105.

Journal article
Published: 20 March 2019 in Foods
Reads 0
Downloads 0

Malnutrition has been a serious issue in Ghana and Africa as a whole. However, the potential of many indigenous fruits to combat it has not yet been tested. Therefore, this study aimed to determine the nutritional characteristics of four underutilized wild fruits (Gardeniaerubescens, Sclerocarya birrea, Diospyros mespiliformis, and Balanites aegyptiaca) of dietary interest in Ghana. The nutritional and antinutritional characteristics of the fruits were analyzed according to standard methods (laid down by the Association of Official Analytical Chemists and other well-known researchers) on a dry weight (dw) basis. The nutritional value of the fruits was high enough to contribute to the nutrient requirements of humans, with their iron (0.34⁻1.46 mg/100 g), zinc (0.81⁻2.97 mg/100 g), vitamin A (0.84⁻2.03 mg/100 g), and β-carotene (64.84⁻176.89 mg/100 g) contents worth special mention. The antinutrient content also ranged between 0.06⁻1.82 mg/g. Therefore, it is evident from the study that the fruits, although containing some levels of antinutrients, are nutrient-dense, suggesting their potency in fighting malnutrition in humans.

ACS Style

Matthew Atongbiik Achaglinkame; Ruth Olaide Aderibigbe; Oliver Hensel; Barbara Sturm; Joseph Kudadam Korese. Nutritional Characteristics of Four Underutilized Edible Wild Fruits of Dietary Interest in Ghana. Foods 2019, 8, 104 .

AMA Style

Matthew Atongbiik Achaglinkame, Ruth Olaide Aderibigbe, Oliver Hensel, Barbara Sturm, Joseph Kudadam Korese. Nutritional Characteristics of Four Underutilized Edible Wild Fruits of Dietary Interest in Ghana. Foods. 2019; 8 (3):104.

Chicago/Turabian Style

Matthew Atongbiik Achaglinkame; Ruth Olaide Aderibigbe; Oliver Hensel; Barbara Sturm; Joseph Kudadam Korese. 2019. "Nutritional Characteristics of Four Underutilized Edible Wild Fruits of Dietary Interest in Ghana." Foods 8, no. 3: 104.

Journal article
Published: 12 December 2018 in Computers and Electronics in Agriculture
Reads 0
Downloads 0

The behaviour of animals provides information on their health, welfare and environmental situation. In different climatic conditions, pigs adopt different lying postures; at higher temperatures they lie laterally on their side with their limbs extended, while in lower temperatures they will adopt a sternal or belly lying posture. Machine vision has been widely used in recent years to monitor individual and group pig behaviours. So, the aim of this study was to determine whether a two-dimensional imaging system could be used for lateral and sternal lying posture detection in grouped pigs under commercial farm conditions. An image processing algorithm with Support Vector Machine (SVM) classifier was applied in this work. Pigs were monitored by top view RGB cameras and animals were extracted from their background using a background subtracting method. Based on the binary image properties, the boundaries and convex hull of each animal were found. In order to determine their lying posture, the area and perimeter of each boundary and convex hull were calculated in lateral and sternal lying postures as inputs for training of a linear SVM classifier. The trained SVM was then used to detect the target postures in binary images. By means of the image features and the classification technique, it was possible to automatically score the lateral and sternal lying posture in grouped pigs under commercial farm conditions with high accuracy of 94.4% for the classification and 94% for the scoring (detection) phases using two-dimensional images.

ACS Style

Abozar Nasirahmadi; Barbara Sturm; Anne-Charlotte Olsson; Knut-Håkan Jeppsson; Simone Müller; Sandra Edwards; Oliver Hensel. Automatic scoring of lateral and sternal lying posture in grouped pigs using image processing and Support Vector Machine. Computers and Electronics in Agriculture 2018, 156, 475 -481.

AMA Style

Abozar Nasirahmadi, Barbara Sturm, Anne-Charlotte Olsson, Knut-Håkan Jeppsson, Simone Müller, Sandra Edwards, Oliver Hensel. Automatic scoring of lateral and sternal lying posture in grouped pigs using image processing and Support Vector Machine. Computers and Electronics in Agriculture. 2018; 156 ():475-481.

Chicago/Turabian Style

Abozar Nasirahmadi; Barbara Sturm; Anne-Charlotte Olsson; Knut-Håkan Jeppsson; Simone Müller; Sandra Edwards; Oliver Hensel. 2018. "Automatic scoring of lateral and sternal lying posture in grouped pigs using image processing and Support Vector Machine." Computers and Electronics in Agriculture 156, no. : 475-481.

Conference paper
Published: 11 September 2018 in Proceedings of 21th International Drying Symposium
Reads 0
Downloads 0

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 measured throughout the drying process alongside Vis/VNIR hyperspectral images of the slices. The results of the total color difference (ΔE) showed the biggest change for samples dried at 50 °C (ΔE = 25.6). The aw value was the lowest for slices dried at 50 °C (0.744). The hyperspectral data gave promising results regarding non-invasive prediction of moisture content and color. Keywords: beef drying; drying behavior;color; hyperspectral imaging; quality.

ACS Style

Gardis J.E. Von Gersdorff; Luna Shrestha; Sharvari Raut; Stefanie K. Retz; Oliver Hensel; Barbara Sturm. Impact of processing temperature on drying behavior and quality changes in organic beef. Proceedings of 21th International Drying Symposium 2018, 1 .

AMA Style

Gardis J.E. Von Gersdorff, Luna Shrestha, Sharvari Raut, Stefanie K. Retz, Oliver Hensel, Barbara Sturm. Impact of processing temperature on drying behavior and quality changes in organic beef. Proceedings of 21th International Drying Symposium. 2018; ():1.

Chicago/Turabian Style

Gardis J.E. Von Gersdorff; Luna Shrestha; Sharvari Raut; Stefanie K. Retz; Oliver Hensel; Barbara Sturm. 2018. "Impact of processing temperature on drying behavior and quality changes in organic beef." Proceedings of 21th International Drying Symposium , no. : 1.