Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives …
ID Boateng - Critical Reviews in Food Science and Nutrition, 2024 - Taylor & Francis
Fruits and vegetables have rich bioactive compounds and antioxidants that are vital for the
human body and prevent the cell from disease-causing free radicals. Therefore, there is a …
human body and prevent the cell from disease-causing free radicals. Therefore, there is a …
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 …
Comparison of different drying techniques and their carbon emissions in green peas
M Kaveh, Y Abbaspour-Gilandeh… - Chemical Engineering and …, 2021 - Elsevier
The aim of the study was to analyze the drying process of green pea using different dryers
and different parameters of drying, and evaluate the specific energy consumption, energy …
and different parameters of drying, and evaluate the specific energy consumption, energy …
Microwave assisted fluidized bed drying of nutmeg mace for essential oil enriched extracts: An assessment of drying kinetics, process optimization and quality
Y Srinivas, SM Mathew, A Kothakota, N Sagarika… - Innovative Food Science …, 2020 - Elsevier
The drying mechanism of the myristicin enriched nutmeg mace has been optimized in a
microwave assisted fluidization bed dryer (MWFBD) through multiple linear regression …
microwave assisted fluidization bed dryer (MWFBD) through multiple linear regression …
Far infrared assisted refractance window drying of apple slices: Comparative study on flavour, nutrient retention and drying characteristics
In the present investigation, far infrared (FIR) assisted refractance window (RW) drying (FIR+
RW) of apple slices (2 and 5 mm) was evaluated in comparison with RW and hot air (HA) …
RW) of apple slices (2 and 5 mm) was evaluated in comparison with RW and hot air (HA) …
Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality …
This work aimed to assess the impact of sonication (US), osmosonication (US+ OD) and
vacuum-assisted osmosonication (V+ US+ OD) pretreatments on the quality of Ghanaian …
vacuum-assisted osmosonication (V+ US+ OD) pretreatments on the quality of Ghanaian …
Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study
Ginger slices were dried with Freeze drier (FD), relative humidity convective drier (RHCD),
infrared drier (IR), and microwave drier (MD) at a temperature of 60° C. The influence of the …
infrared drier (IR), and microwave drier (MD) at a temperature of 60° C. The influence of the …
[HTML][HTML] Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments
Q Ma, J Bi, J Yi, X Wu, X Li, Y Zhao - Food Science and Human Wellness, 2021 - Elsevier
To realize high-value utilization of discarded apple peel, this study investigated the effects of
three selected commercial drying methods on drying kinetics, microstructure, color, phenolic …
three selected commercial drying methods on drying kinetics, microstructure, color, phenolic …
Effect of cold plasma pretreatment on drying kinetics and quality attributes of apple slices in Refractance window drying
K Subrahmanyam, K Gul, S Paridala… - Innovative Food Science …, 2024 - Elsevier
Cold plasma (CP) is a state-of-the-art non-thermal technology with the potential to
accelerate drying, preserve nutritional value, and inactivate enzymes in foods. The purpose …
accelerate drying, preserve nutritional value, and inactivate enzymes in foods. The purpose …
Refractance window drying of apple slices: Mass transfer phenomena and quality parameters
D Rajoriya, SR Shewale, HU Hebbar - Food and Bioprocess Technology, 2019 - Springer
The present study investigates the effect of Refractance Window (RW) drying at different
temperatures (60° C, 70° C, 80° C, and 90° C) on drying characteristics and quality of apple …
temperatures (60° C, 70° C, 80° C, and 90° C) on drying characteristics and quality of apple …