Wheat bran, among various agro industrial by products, screened for the production of
polygalacturonase (PG) in solid-state fermentation of Aspergillus sojae mutant strain, was …

This research was mainly devoted to evaluating the drying kinetics of mint leaves in a newly
introduced solar dryer. In order to assess the drying kinetics of mint leaves, nine drying …

Available literature and previous studies focus on the Pulsed Electric Field (PEF) parameters
influencing the drying process of fruit and vegetable tissue. This study investigates the …

Onion is a commonly used vegetable in the Cuyo Region, Argentina, and important in the
world global vegetable production ranking. Production levels often exceed immediate …

Pungency is important characteristics of onion and during processing it is generally reduces.
Low pressure superheated steam drying (LPSSD) is gaining importance due to energy and …

The effect of processing temperature of hot air (HA) and superheated steam (SS) on
functional and nutritional properties of yellow pea (Pisum sativum L.) kernels such as …

Kurutulmuş soğan, gıda sanayiinde özellikle yemekçilik sektörü ile hazır çorba, soslar,
salata ve marine edilmiş çeşitli gıdalarda kullanım potansiyeli olan bir gıda maddesidir. Bu …

Drying of onion is a moisture removal process to increase shelf life. Convection drying
experiments are conducted at a drying temperature of 50℃, 60℃, 70℃, and at four high …

Onion is an important vegetable crop throughout the world. Its storage is difficult hence, it is
dehydrated for value addition. Osmotic dehydration is one of the options for dehydration of …

A simulation program is designed and developed for modeling the temperature distribution
of a food dehydrator with infrared heating. A segmentation approach is utilized with energy …