Thermal and nonthermal assisted drying of fruits and vegetables. Underlying principles and role in physicochemical properties and product quality
ID Boateng - Food Engineering Reviews, 2023 - Springer
Fruits and vegetables are essential for overall human health and nutrition, and there is a
high quest for fruits and vegetables of superior quality. Nonetheless, the preservation of fruit …
high quest for fruits and vegetables of superior quality. Nonetheless, the preservation of fruit …
Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review
Drying is an energy-intensive process that can be reduced by the application of pretreatment
prior to drying to enhance mass transfer and minimize energy consumption. This review …
prior to drying to enhance mass transfer and minimize energy consumption. This review …
Nutritional Analysis of Red-Purple and White-Fleshed Pitaya (Hylocereus) Species
ŞH Attar, MA Gündeşli, I Urün, S Kafkas, NE Kafkas… - Molecules, 2022 - mdpi.com
Pitaya is one of the most preferred and produced tropical fruit species recently introduced to
the Mediterrranean region in Turkey. Due to its nutritional fruits with high economic value …
the Mediterrranean region in Turkey. Due to its nutritional fruits with high economic value …
Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods
Abstract Effects of different drying methods (open-sun, shade, greenhouse, microwave
(300− 600 W), air-convective (60− 80° C) and freeze drying) on drying kinetics, biochemical …
(300− 600 W), air-convective (60− 80° C) and freeze drying) on drying kinetics, biochemical …
Morphological and Biochemical Properties in Fruits of Naturally Grown Cornelian Cherry (Cornus mas L.) Genotypes in Northwest Bosnia and Herzegovina
The cornelian cherry (Cornus mas L.) is considered to be one of those medicinal plants with
important nutritional and therapeutic properties. The plant shows resistance against abiotic …
important nutritional and therapeutic properties. The plant shows resistance against abiotic …
Effective moisture diffusivity and activation energy during convective drying of bread containing clove oil/orange oil
Fİ Şahin, N Acaralı - Journal of the Indian Chemical Society, 2023 - Elsevier
The aim of present study was to investigate the characteristic drying behaviour of bread with
the convective drying method for increasing bread shelf life. Effective moisture diffusivity and …
the convective drying method for increasing bread shelf life. Effective moisture diffusivity and …
Bioactive properties and enzymatic activities in long and round type eggplant (Solanum melongena L.): Inferences for processable traits
Eggplant is a valuable commercial vegetable widely consumed due to its unique meaty taste
and nutritional and functional properties. The present investigation was done with the aim to …
and nutritional and functional properties. The present investigation was done with the aim to …
Mathematical modeling and drying characteristics of thin layer drying of bitter gourd in evacuated tube solar dryer-without heat pipe
DK Yadav, P Dhurve, VK Arora - Journal of Physics: Conference …, 2022 - iopscience.iop.org
Evacuated tube solar dryer-without heat pipe (ETSD-WHP), also called direct flow
evacuated tube solar dryer was used for preservation and quality analysis of bitter gourd …
evacuated tube solar dryer was used for preservation and quality analysis of bitter gourd …
A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper
In this study, the effect of pretreatments (hot water blanching, microwave blanching and
ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60 …
ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60 …
Impact of ohmic heating and ultrasound pretreatments on oil absorption and other quality parameters of fried potato
In this study, the effect of pretreatments ((hot water blanching (HWB), ultrasound (US) and
ohmic heating (OH)) on reducing the oil absorption of potato during frying and the changes …
ohmic heating (OH)) on reducing the oil absorption of potato during frying and the changes …