In the study the effect of sodium chloride and quince seed gum solutions as immersion
pretreatment to prevent enzymatic browning reaction in pear slices before freeze drying was …

The processing of selected foods by nonthermal technologies is gaining relevance in the
food industry because, in many cases, the final product keeps the nutritional value and other …

A lot of effort is put to decrease the energy consumption of drying. This effect might be
achieved by shift of a drying technology eg from a hot-air to a microwave-vacuum method …

Abstract Finger millet (Eleusine Coracana) is rich in nutrients and minerals. The iron and
calcium contents are comparatively higher than other cereal crops. Finger millet also has …

The influences of ultra-high pressure (UHP), ultrasound (US) and their combination (UHP-
US) assisted vacuum-freeze drying on volatile and taste compounds of strawberry slices …

In response to the global challenge of food wastage and high perishability of blackberries,
this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert …

'Abate Fétel', a winter cultivar, is the most important pear cultivar in Italy; its fruits are
appreciated by consumers for their aroma, texture and balanced sweet and sour taste …

Dry food has the advantages of a convenient storage, long shelf life, and so on, which is
widely consumed at present. And there is increased awareness of quality attributes of …

Fresh, convection dried and freeze-dried pears were examined for selected quality
parameters. Both products were analyzed immediately after drying and after long term (12 …

The applicability of Peleg model was investigated for predicting mass transfer kinetics during
the osmotic dehydration (OD) process of pears, at different concentrations (40, 60 and 70 …