Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs
Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not
only the raw material volume but also its weight. This results in cheaper transportation and …
only the raw material volume but also its weight. This results in cheaper transportation and …
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 …
Food dehydration
The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced shipping weights. The quality of a food product is …
packaging requirements and reduced shipping weights. The quality of a food product is …
Developments in osmotic dehydration technique for the preservation of fruits and vegetables
I Ahmed, IM Qazi, S Jamal - Innovative Food Science & Emerging …, 2016 - Elsevier
In recent years much attention has been focused on maintaining the freshness of fruits and
vegetables by immersion of cellular materials containing water in an osmotic solution. It …
vegetables by immersion of cellular materials containing water in an osmotic solution. It …
Recent developments in forward osmosis: Opportunities and challenges
Recently, forward osmosis (FO) has attracted growing attention in many potential
applications such as power generation, desalination, wastewater treatment and food …
applications such as power generation, desalination, wastewater treatment and food …
[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 …
[图书][B] Handbook of food preservation
MS Rahman - 2020 - books.google.com
The processing of food is no longer simple or straightforward, but is now a highly inter-
disciplinary science. A number of new techniques have developed to extend shelf-life …
disciplinary science. A number of new techniques have developed to extend shelf-life …
Trends in microwave-related drying of fruits and vegetables
Microwave (MW)-related (MW-assisted or MW-enhanced) combination drying is a rapid
dehydration technique that can be applied to specific foods, particularly to fruits and …
dehydration technique that can be applied to specific foods, particularly to fruits and …
[图书][B] Food properties handbook
MS Rahman - 2009 - taylorfrancis.com
Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
Nutritional quality of Oyster Mushroom (Pleurotus Ostreatus) as affected by osmotic pretreatments and drying methods
KD Tolera, S Abera - Food science & nutrition, 2017 - Wiley Online Library
This study was conducted to evaluate the effects of different levels of osmotic pretreatments
prior to drying and different drying methods on nutritional quality of dried mushroom slices …
prior to drying and different drying methods on nutritional quality of dried mushroom slices …