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 …
A comprehensive review on infrared heating applications in food processing
Infrared (IR) technology is highly energy-efficient, less water-consuming, and
environmentally friendly compared to conventional heating. Further, it is also characterized …
environmentally friendly compared to conventional heating. Further, it is also characterized …
[PDF][PDF] The drying of foods and its effect on the physical-chemical, sensorial and nutritional properties
R Guiné - International Journal of Food Engineering, 2018 - researchgate.net
Drying of foods is an ancient practice that has been adopted to preserve foods beyond their
natural shelf life. The process started with the exposure of foods to the sun, to extract from …
natural shelf life. The process started with the exposure of foods to the sun, to extract from …
Infrared drying of strawberry
N Adak, N Heybeli, C Ertekin - Food chemistry, 2017 - Elsevier
The effects of different drying conditions, such as infrared power, drying air temperature and
velocity, on quality of strawberry were evaluated. Drying time decreased with increased …
velocity, on quality of strawberry were evaluated. Drying time decreased with increased …
Comparison of energy parameters in various dryers
This study aimed at investigating the energy output, thermal output, drying efficiency and
specific energy in various drying methods for drying of chamomile. These methods included …
specific energy in various drying methods for drying of chamomile. These methods included …
Evaluation of energy consumption in different drying methods
This study was conducted to evaluate energy consumption in various drying systems
including hot-air convection, use of microwave pretreatment with convection dryer …
including hot-air convection, use of microwave pretreatment with convection dryer …
Infrared heating in food processing: an overview
Infrared (IR) heating provides significant advantages over conventional heating, including
reduced heating time, uniform heating, reduced quality losses, absence of solute migration …
reduced heating time, uniform heating, reduced quality losses, absence of solute migration …
Infrared heating in food drying: An overview
This article aims to review and analyze the aspects and characteristics related to infrared
food drying. Indeed, with a review of 100 relevant publications all dealing with infrared food …
food drying. Indeed, with a review of 100 relevant publications all dealing with infrared food …
Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices
Energy consumption for drying of mushroom slices was evaluated using various drying
methods including hot air, microwave, vacuum, infrared, microwave-vacuum and hot air …
methods including hot air, microwave, vacuum, infrared, microwave-vacuum and hot air …
[HTML][HTML] Kinetics and mathematical modeling of infrared thin-layer drying of garlic slices
Drying of garlic slices in thin-layer have been studied with Infrared (IR) at 0.075, 0.15, 0.225
and 0.3 W cm− 2 radiation intensity and 0.75 and 1.25 ms− 1 air flow velocity. The results …
and 0.3 W cm− 2 radiation intensity and 0.75 and 1.25 ms− 1 air flow velocity. The results …