Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus)
Osmotic dehydration (OD) is widely used to partially remove water from plant tissues and
enrich it with functional compounds. The high mass transfer resistance of the plant cellular …
enrich it with functional compounds. The high mass transfer resistance of the plant cellular …
Application of differential scanning calorimetry to estimate quality and nutritional properties of food products
O Parniakov, O Bals, FJ Barba… - Critical reviews in …, 2018 - Taylor & Francis
Over the past years, both food researchers and food industry have shown an increased
interest in finding techniques that can estimate modifications in quality, nutritional, and …
interest in finding techniques that can estimate modifications in quality, nutritional, and …
[HTML][HTML] Evaluation of the quality and stability of freeze-dried fruits and vegetables pre-treated by pulsed electric fields (PEF)
M Giancaterino, C Werl, H Jaeger - LWT, 2024 - Elsevier
This study investigates the application of Pulsed Electric Field (PEF) technology to improve
the freeze-drying process, the final product quality and the stability of kiwi fruits, red bell …
the freeze-drying process, the final product quality and the stability of kiwi fruits, red bell …
Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials
T Fauster, M Giancaterino, P Pittia, H Jaeger - Lwt, 2020 - Elsevier
For this study, strawberries and red bell peppers were pre-treated with pulsed electric fields
(PEF) to reduce the negative effects on physical properties of the products after freeze …
(PEF) to reduce the negative effects on physical properties of the products after freeze …
Pulsed electric field assisted vacuum freeze-drying of apple tissue
Impact of apple treatment by pulsed electric field (PEF) on vacuum freeze-drying was
studied. Apple discs were PEF treated at an electric field strength of E= 800 V/cm for the …
studied. Apple discs were PEF treated at an electric field strength of E= 800 V/cm for the …
Combined effect of pulsed electric field and osmotic dehydration pre-treatments on mass transfer and quality of air dried goji berry
E Dermesonlouoglou, A Chalkia, G Dimopoulos… - Innovative Food Science …, 2018 - Elsevier
Pulsed electric field (PEF) and osmotic dehydration (OD) pre-treatments can improve the
slow and energy intensive process of goji berry drying. The effect of PEF and OD processing …
slow and energy intensive process of goji berry drying. The effect of PEF and OD processing …
Application of osmotic dehydration to improve the quality of dried goji berry
E Dermesonlouoglou, A Chalkia, P Taoukis - Journal of food engineering, 2018 - Elsevier
Quality and preservation of dried goji berry can be improved with the application of osmotic
dehydration (OD) as a pre-treatment step. The aim was to optimize OD conditions based on …
dehydration (OD) as a pre-treatment step. The aim was to optimize OD conditions based on …
Energy and quality aspects of freeze-drying preceded by traditional and novel pre-treatment methods as exemplified by red bell pepper
Freeze-drying is one of the most expensive and most energy intensive processes applied in
food technology. Therefore, there have been significant efforts to reduce the freeze-drying …
food technology. Therefore, there have been significant efforts to reduce the freeze-drying …
Effects of pulsed electric fields assisted osmotic dehydration on freezing-thawing and texture of apple tissue
The effects of pulsed electric fields (PEF) assisted partial dehydration of apple tissue on
freezing-thawing processes and texture characteristics were studied. The apple disks were …
freezing-thawing processes and texture characteristics were studied. The apple disks were …
Effects of pulsed electric fields and preliminary vacuum drying on freezing assisted processes in potato tissue
The effects of pulsed electric field (PEF) treatment and preliminary vacuum drying (VD) on
freezing assisted processes for the potato tissue were studied. The PEF treatment was done …
freezing assisted processes for the potato tissue were studied. The PEF treatment was done …