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Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel
(2017)
The pomegranate peel, an agro-industrial waste, has a high content of antioxidant polyphenolic compounds with proven health-benefiting and technological properties. Polyphenol stability might be affected by heat treatments ...
Optimizing Drying Conditions for the Microwave Vacuum Drying of Enzymes
(Taylor & Francis IncPhiladelphiaEUA, 2011)
Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
(ELSEVIER SCI LTD, 2008)
Blanching, freezing and drying induce major changes in the physical properties of processed foods. Microstructural changes induced by these processes in apple discs were related to the degree and kinetics of browning and ...
Drying of a Porous Material in a Pulsed Fluid Bed Dryer: The Influences of Temperature, Frequency of Pulsation, and Air Flow Rate
(Taylor & Francis IncPhiladelphiaEUA, 2009)
Effect of an Edible Pectin Coating and Blanching Pretreatments on the Air-Drying Kinetics of Pumpkin (Cucurbita moschata)
(2016-05-01)
With the aim of making food drying processing data and their evaluation available, this work entails evaluating the air-drying kinetics of fresh pumpkin slices and those pre-treated by applying an edible pectin coating or ...
Air-drying of fresh and osmotically pre-treated pineapple slices: Fixed air temperature versus fixed slice temperature drying kinetics
(Marcel Dekker Inc, 2001-01-01)
In this investigation, the air drying characteristics of fresh and osmotically pre-treated pineapple slices in a tray dryer were studied under different operating conditions. The air velocity varied from 1.5 to 2.5 m/s and ...
Influence of drying conditions on ascorbic acid during convective drying of whole persimmons
(Taylor & Francis Inc, 2007-01-01)
Degradation kinetics of food constituents may be related to the matrix molecular mobility by glass transition temperature. Our objective was to test this approach to describe ascorbic acid degradation during drying of ...
Influence of drying conditions on ascorbic acid during convective drying of whole persimmons
(Taylor & Francis Inc, 2007-01-01)
Degradation kinetics of food constituents may be related to the matrix molecular mobility by glass transition temperature. Our objective was to test this approach to describe ascorbic acid degradation during drying of ...
Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
(De Gruyter, 2015-08)
The influence of osmotic pretreatment on nectarines with solutions of glucose syrup and sorbitol and subsequent dehydration at different temperatures (60°C, 70°C, or 80°C) was evaluated. The kinetics of moisture loss during ...