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 …
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 drying methods on the physical properties and microstructures of mango (Philippine 'Carabao'var.) powder
Mango powders were obtained at water content below 0.05 kg water/kg dry solids using
Refractance Window®(RW) drying, freeze drying (FD), drum drying (DD), and spray drying …
Refractance Window®(RW) drying, freeze drying (FD), drum drying (DD), and spray drying …
Drying characteristics and quality attributes of apple slices dried by a non-thermal ultrasonic contact drying method
Drying is one of the most prevalent methods to reduce water activity and preserve foods.
However, it is also the most energy-intensive food processing unit operation. Although a …
However, it is also the most energy-intensive food processing unit operation. Although a …
Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods
The effects of hot-air drying (AD), freeze drying (FD) and Refractance Window drying (RWD)
on the retention of anthocyanins, phenolics, flavonoids, vitamin C and B, and antioxidant …
on the retention of anthocyanins, phenolics, flavonoids, vitamin C and B, and antioxidant …
[图书][B] Advanced drying technologies
T Kudra, AS Mujumdar - 2009 - taylorfrancis.com
Presents Drying Breakthroughs for an Array of MaterialsDespite being one of the oldest,
most energy-intensive unit operations, industrial drying is perhaps the least scrutinized …
most energy-intensive unit operations, industrial drying is perhaps the least scrutinized …
Retention of vitamin C in drying processes of fruits and vegetables—A review
PHS Santos, MA Silva - Drying Technology, 2008 - Taylor & Francis
This article presents a review of drying processes of fruits and vegetables in which vitamin C
degradation was considered. Vitamin C is an important and essential nutrient for humans …
degradation was considered. Vitamin C is an important and essential nutrient for humans …
Refractance window drying of foods: A review
LM Raghavi, JA Moses… - Journal of food …, 2018 - Elsevier
Novel drying techniques emerging as outcome of laboratory-based research may yet prove
to have a positive impact on the food industry in terms of scalability, energy efficiency, cost …
to have a positive impact on the food industry in terms of scalability, energy efficiency, cost …
Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.)
The objective of this research is to evaluate drying methods that have the potential of adding
value to green asparagus especially for use as ingredient in instant foods or as a …
value to green asparagus especially for use as ingredient in instant foods or as a …
Refractance window dehydration technology: a novel contact drying method
Refractance Window®(RW) system is a novel drying method for converting liquid foods and
other related biomaterials into powders, flakes, or sheets with added value. In this system …
other related biomaterials into powders, flakes, or sheets with added value. In this system …