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 …
Influence of drying methods on the antibacterial, antioxidant and essential oil volatile composition of herbs: a review
Drying is considered as the most common and fundamental technique for the postharvest
preservation of herbs and is regarded as a good process to retain bioactive compounds …
preservation of herbs and is regarded as a good process to retain bioactive compounds …
[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 …
Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances
Food powders are appreciated worldwide, as it enables food to be preserved for an
extended period without significant loss of quality, even under the ambient storage …
extended period without significant loss of quality, even under the ambient storage …
Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry (Lycium barbarum L.): Effects on drying kinetics and quality attributes
L Xie, AS Mujumdar, XM Fang, J Wang, JW Dai… - Food and Bioproducts …, 2017 - Elsevier
The drying kinetics of wolfberry was investigated in a pulsed vacuum dryer using far-infrared
radiation heating at different vacuum pressure durations (10, 15, and 20 min), ambient …
radiation heating at different vacuum pressure durations (10, 15, and 20 min), ambient …
Swell drying: Coupling instant controlled pressure drop DIC to standard convection drying processes to intensify transfer phenomena and improve quality—An …
S Mounir, T Allaf, AS Mujumdar, K Allaf - Drying Technology, 2012 - Taylor & Francis
Increasing globalization is driving agricultural production in developing countries toward
better recovery levels and high additional value. A great opportunity is thus offered to …
better recovery levels and high additional value. A great opportunity is thus offered to …
Empirical and diffusion models of rehydration process of differently dried pumpkin slices
A Benseddik, A Azzi, MN Zidoune, R Khanniche… - Journal of the Saudi …, 2019 - Elsevier
The present study investigated the rehydration kinetics of dried pumpkin slices issued from
different drying operations, namely airflow drying (AFD), freeze-drying (FD), Vacuum Multi …
different drying operations, namely airflow drying (AFD), freeze-drying (FD), Vacuum Multi …
Effect of continuous instant pressure drop treatment on the rheological properties and volatile flavor compounds of whole highland barley flour
Z Chen, M Nie, H Xi, Y He, A Wang, L Liu… - Food Research …, 2023 - Elsevier
Continuous instant pressure drop (CIPD) treatment effectively reduces microbial
contamination in whole highland barley flour (WHBF). Base on it, this study further …
contamination in whole highland barley flour (WHBF). Base on it, this study further …
Investigation of hygroscopic equilibrium and modeling sorption isotherms of the argan products: A comparative study of leaves, pulps, and fruits
H Moussaoui, Y Bahammou, A Idlimam… - Food and Bioproducts …, 2019 - Elsevier
The aim behind this work is to demonstrate and validate a predictive experimental model of
the thermophysical behaviors of the three argan products, leaves, pulps and fruits, using the …
the thermophysical behaviors of the three argan products, leaves, pulps and fruits, using the …
Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature
J Peng, J Yi, J Bi, Q Chen, X Wu, M Zhou - Lwt, 2018 - Elsevier
Instant controlled pressure drop (DIC) has been developed to impart a porous structure to
partially dried pieces of fruits and vegetables by expanding them; however, the expansion …
partially dried pieces of fruits and vegetables by expanding them; however, the expansion …