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Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers
(Elsevier, 2013-10)
Fruit leathers are pectic gels, eaten as snack or dessert, obtained by dehydrating fruit purees. In this work, apple leathers were prepared by a hot-air drying process which allows the formation of a gel, following the ...
Microwave convective drying of plant foods at constant and variable microwave power
(Taylor & Francis IncPhiladelphiaEUA, 2007)
Color and Bioactive Compounds Characteristics on Dehydrated Sweet Cherry Products
(Springer, 2015-08)
It is widely known that quality properties of fruits can be affected by drying processes. The approach was the quality improvement of dried cherry products through the application of combined technologies of drying and ...
Effect of blanching on drying kinetics of quince pomace undergoing conventional hot air and low-pressure superheated steam drying
(Italian Association of Chemical Engineering, 2009-12)
The process of extracting fruit pectin includes the drying of pomace to prevent enzymatic destruction. It is known that best quality pectin is obtained from pomace dried at low temperature. Moreover, blanching and reduction ...
Mathematical modeling of handmade recycled paper drying kinetics and sorption isotherms
(Brazilian Society of Chemical Engineering, 2008)