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 ...

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 ...

The onset glass transition temperature (T-go) of Granny Smith apple products was evaluated as a function of drying conditions (air drying and freeze-drying) and moisture and water activity (a(w)) levels. T-go was determined ...

Apple peel is a waste product from dried apple manufacture. The content of phenolic compounds, dietary fiber, and mineral are higher in apple peel, compared to other edible parts of this fruits. The objective of this study ...

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 ...

The effect of temperature used for drying apple pomace on apple pectin characteristics, including chemical composition, color and gelpoint temperature (Tg) was determined. Pomace was obtained from commercial Granny Smith ...

This study investigated thermal intermittence in apple drying, conducted in two stages, and its effect on energy consumption, drying kinetics, color and chlorogenic acid retention. The energy consumption was measured using ...

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 ...

The effect of sucrose infusion (SI) pretreatment and dehydration methods (freeze and air drying) on physical and textural properties of apple disks were analyzed. Dried samples were humidified between 11% and 43% relative ...