Buscar
Mostrando ítems 41-50 de 6167
Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
(Wiley Blackwell Publishing, Inc, 2017-02)
Raspberries were dehydrated using air and freeze-drying with wet and dry sugar infusion pretreatments. Product quality factors such as colour, bioactive compounds, antioxidant capacity and sensorial characteristics were ...
Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots
(Springer, 2018-10)
The effect of the drying conditions on the retention quality for dried chicory roots (Cichorium intibyus L.) was investigated. Cubes of chicory roots were dried using hot air and vacuum dryers at 60 and 80 °C. Two different ...
USE OF A MODIFIED DRYING MEDIUM TO PREVENT DISCOLOURATION OF RADIATA PINE SAPWOOD DURING KILN DRYING
(Universidad del Bío-Bío, 2006)
Rehydration of Rosa rubiginosa Fruits Dried with Hot Air
(Taylor & Francis, 2015-04)
The effect of perforation, drying temperature, and rehydration temperature on the rehydration kinetics of Rosa rubiginosa fruits was investigated. Before drying, half of the fruit sample was perforated three times at ...
Drying of persimmon: Mathematical model for diffusivity as a simultaneous function of moisture content and shrinkage
(Isnt Tecnologico Veracruz, 2001-01-01)
Fresh persimmon has a high moisture content (about 85% wet basis) making it highly perishable and requiring adequate drying conditions to obtain an acceptable dehydrated product. Drying kinetics of persimmon cv. Rama Forte ...
Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata)
(Elsevier B.V., 2007-10-01)
Kinetics of osmotic dehydration (OD) and effects of sucrose impregnation on thermal air-drying of pumpkin slices were investigated. A simplified model based on the solution of Fick's Law was used to estimate effective ...
Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata)
(Elsevier B.V., 2007-10-01)
Kinetics of osmotic dehydration (OD) and effects of sucrose impregnation on thermal air-drying of pumpkin slices were investigated. A simplified model based on the solution of Fick's Law was used to estimate effective ...
Microstructure analysis on pre-treated apple slices and its effect on water release during air drying
(ELSEVIER SCI LTD, 2011)
Microstructural studies have played an important role in the comprehensive understanding of some food phenomena that occur during drying processes. The aim of this work was to study the effect of four pre-treatments ...