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Glass transitions and shrinkage during drying and storage of osmosed apple pieces
(ELSEVIER SCIENCE BV, 1998)
The relationship between shrinkage during drying and 'glass'-'rubber' transitions of apple tissue was studied. Our results did not indicate that structural collapse of apple pieces can be reduced by diminishing the difference ...
Modeling and simulation of intermittent drying of high moisture foods
(Univ Politecnica Valencia, 2018-01-01)
This study aimed at the modeling and simulation of intermittent drying to be applied to highly deformable moist foods such as apples. Mass transport modeling considered two stages: the first at 95, 85 and 75 degrees C air ...
Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape
(ISEKI food association, 2013-07-05)
Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential ...
Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process
(Elsevier Sci LtdOxfordInglaterra, 2005)
Desenvolvimento de paleta suína curada salgada: estudo do processo de salga
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilTecnologia em AlimentosUTFPR, 2015-11-26)
The consumption of meat pork has great economic importance in many countries. But in Brazil, although the swine chain is highly competitive, the consumption of this meat is still low compared to the meat of chicken or beef. ...
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 ...
Diffusional model with and without shrinkage during salted fish muscle drying
(Marcel Dekker IncNew YorkEUA, 1998)
Kageneckia oblonga leaves subjected to different drying methods: Drying kinetics, energy consumption and interesting compounds
(Frontiers Media, 2021)
In this study, Kageneckia oblonga leaves were dried under different drying conditions
and techniques [oven drying (NC), vacuum drying (VNC), convective drying (FC),
and microwave-assisted convective drying (MWFC)]. Thus, ...