Effects of drying and grinding in production of fruit and vegetable powders: A review
MC Karam, J Petit, D Zimmer, EB Djantou… - Journal of Food …, 2016 - Elsevier
In recent years, fruits and vegetables have received considerable attention, as these
materials have been reported to contain a wide array of phytochemicals, which are claimed …
materials have been reported to contain a wide array of phytochemicals, which are claimed …
Recent developments in high-quality drying of vegetables, fruits, and aquatic products
Fresh foods like vegetables, fruits, and aquatic products have high water activity and they
are highly heat-sensitive and easily degradable. Dehydration is one of the most common …
are highly heat-sensitive and easily degradable. Dehydration is one of the most common …
[图书][B] Handbook of industrial drying
AS Mujumdar - 2006 - taylorfrancis.com
Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …
Novel drying techniques for the food industry
The drying of foods is hugely important technique for the food industry and offers
possibilities for ingredient development and novel products to consumers. In recent years …
possibilities for ingredient development and novel products to consumers. In recent years …
Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices
L Yao, L Fan, Z Duan - Food Chemistry, 2020 - Elsevier
In recent years there is an increasing interest in dried fruits, although many of their nutritional
components are readily lost during drying. The novelty of this paper was to assess the effect …
components are readily lost during drying. The novelty of this paper was to assess the effect …
Performance of drying technologies to ensure microbial safety of dried fruits and vegetables
S Bourdoux, D Li, A Rajkovic… - … Reviews in Food …, 2016 - Wiley Online Library
Dried fruits, vegetables, herbs, and spices are produced in and sourced from many countries
worldwide, but they have been increasingly reported to be involved in outbreaks and alerts …
worldwide, but they have been increasingly reported to be involved in outbreaks and alerts …
[HTML][HTML] Kinetic models for drying techniques—food materials
Drying operations can help in reducing the moisture content of food materials for avoidance
of microbial growth and deterioration, for shelf life elongation, to minimize packaging and …
of microbial growth and deterioration, for shelf life elongation, to minimize packaging and …
Infrared heating in food drying: An overview
MH Riadh, SAB Ahmad, MH Marhaban… - Drying technology, 2015 - Taylor & Francis
This article aims to review and analyze the aspects and characteristics related to infrared
food drying. Indeed, with a review of 100 relevant publications all dealing with infrared food …
food drying. Indeed, with a review of 100 relevant publications all dealing with infrared food …
Emerging technologies for food processing
DW Sun - 2014 - books.google.com
The second edition of Emerging Technologies in Food Processing presents essential,
authoritative, and complete literature and research data from the past ten years. It is a …
authoritative, and complete literature and research data from the past ten years. It is a …
Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation
H Wang, M Zhang, B Adhikari - Food and Bioproducts Processing, 2015 - Elsevier
Mid-infrared drying (MIRD) was applied before or after freeze-drying (FD) of shiitake
mushroom to shorten the drying time, to enhance the rehydration, and to better preserve the …
mushroom to shorten the drying time, to enhance the rehydration, and to better preserve the …