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

Drying behavior and instrumental color development of beef slices untreated or pretreated with salt vinegar solutions were monitored by determining the moisture content change measuring CIELAB values during drying at 50, 60, 70 °C. Time-series hyperspectral imaging (400–1000 nm) was applied regard to non-invasive measurement systems based on robust models predict independent pre-treatment temperature. Samples dried slowest which became more prominent increasing temperatures least (∆E = 23) observed 60 °C Robust prediction for irrespective processing conditions developed successfully improved wavelengths selection high R2 (0.94–0.98) low RMSEP (1.05–5.22) will support future simple cost-effective applications regarding product monitoring processes.