Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices
F Alipoorfard, M Jouki, H Tavakolipour - Journal of Food Science and …, 2020 - Springer
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 …
pretreatment to prevent enzymatic browning reaction in pear slices before freeze drying was …
[HTML][HTML] Artificial neural network and response surface methodology modeling in mass transfer parameters predictions during osmotic dehydration of Carica papaya L.
JP Maran, V Sivakumar… - Alexandria Engineering …, 2013 - Elsevier
In this study, a comparative approach was made between artificial neural network (ANN)
and response surface methodology (RSM) to predict the mass transfer parameters of …
and response surface methodology (RSM) to predict the mass transfer parameters of …
Estimation of potato moisture diffusivity from convective drying kinetics with correction for shrinkage
The aim of this paper is to report potato moisture diffusivity data determined from
experimental convective drying kinetics. Two different methods have been applied to …
experimental convective drying kinetics. Two different methods have been applied to …
A modeling study for moisture diffusivities and moisture transfer coefficients in drying of passion fruit peel
CV Bezerra, LHM da Silva, DF Corrêa… - International Journal of …, 2015 - Elsevier
In the present work, the mass transfer characteristics, namely moisture diffusivity and
moisture transfer coefficient, of passion fruit peel were evaluated using the analytical model …
moisture transfer coefficient, of passion fruit peel were evaluated using the analytical model …
Air impingement drying characteristics and quality of carrot cubes
HWEI XIAO, ZJ GAO, HAI Lin… - Journal of Food …, 2010 - Wiley Online Library
The effects of air temperature (40, 50 and 60C), air velocity (3.0, 8.0 and 13.0 m/s) and air
relative humidity (10, 20 and 40%) on air impingement drying characteristics of carrot cubes …
relative humidity (10, 20 and 40%) on air impingement drying characteristics of carrot cubes …
Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes
The mass transfer kinetics during osmotic dehydration of carrot cubes in ternary solution of
sucrose, NaCl salt and water were studied. The osmotic solution concentrations used were …
sucrose, NaCl salt and water were studied. The osmotic solution concentrations used were …
Drying kinetics and product quality of dried Chempedak
The objective of this study was to investigate the drying kinetics of chempedak (Artocarpus
integer) at different drying temperatures (50° C, 60° C, 70° C) and slab dimensions. The …
integer) at different drying temperatures (50° C, 60° C, 70° C) and slab dimensions. The …
Analysis of the drying kinetics of chestnuts
RPF Guiné, RMC Fernandes - Journal of Food Engineering, 2006 - Elsevier
Chestnuts are widely produced in Portugal and have an unquestionable economic interest,
allowing a multiplicity of potential industrial applications, either in their natural form or after …
allowing a multiplicity of potential industrial applications, either in their natural form or after …
Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata)
Kinetics of osmotic dehydration (OD) and effects of sucrose impregnation on thermal air-
drying of pumpkin slices were investigated. A simplified model based on the solution of …
drying of pumpkin slices were investigated. A simplified model based on the solution of …
The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples
Osmotic dehydration (OD) of apples caused a reduction of normalized water content (NWC)
and an increase of normalized solids gain (NSG), independently of the kind of osmotic …
and an increase of normalized solids gain (NSG), independently of the kind of osmotic …