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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 ...
Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image
(ELSEVIER SCI LTD, 2009)
A new approach (FBI) describing the enzymatic browning kinetics for three apple cultivars, is presented. It is based on quantification of the irregular color patterns that emerge from the apple surface during enzymatic ...
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 ...
Quantification of enzymatic browning kinetics in pear slices using non-homogenous L* color information from digital images
(ELSEVIER SCIENCE BV, 2009)
A "fractal browning indicator" (FBI) methodology is presented, describing enzymatic browning based on irregular color patterns from digital pear slice surface images. It uses the Fourier fractal texture images to calculate ...
Influence of process conditions on the mass transfer kinetics of pulsed vacuum osmotically dehydrated mango slices
(Taylor & Francis IncPhiladelphiaEUA, 2007)
Drying of apple slices in atmospheric and vacuum freeze dryer
(MARCEL DEKKER INC, 2011)