Moisture transfer in solid food materials: A review of mechanisms, models, and measurements
J Srikiatden, JS Roberts - International Journal of food properties, 2007 - Taylor & Francis
Drying is one of the most important processes in the food industry, as well as one of the most
frequently studied topics in food engineering. Optimizing this process will result in lower …
frequently studied topics in food engineering. Optimizing this process will result in lower …
Microwave, air and combined microwave–air-drying parameters of pumpkin slices
I Alibas - LWT-food science and technology, 2007 - Elsevier
Pumpkin slices (Cucurbita maxima) which weighs 50g with moisture of 9.31 g water/g dry
solids, were dried using three drying methods, microwave, air and combined microwave–air …
solids, were dried using three drying methods, microwave, air and combined microwave–air …
[LIBRO][B] Transport properties of foods
GD Saravacos, ZB Maroulis - 2001 - taylorfrancis.com
This study covers all the transport properties of food materials and systems-exploring
viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and …
viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and …
Drying characteristics and sorption isotherm of tomato slices
The drying behaviour of tomato slices was investigated at 45, 60 and 75° C. Three falling
rate periods were observed with diffusion coefficients in the range 3.72–12.27× 10− 9m2s …
rate periods were observed with diffusion coefficients in the range 3.72–12.27× 10− 9m2s …
Air-drying behavior of Dwarf Cavendish and Gros Michel banana slices
D Demirel, M Turhan - Journal of food engineering, 2003 - Elsevier
Air-drying behavior of untreated, and sodium bisulphite and ascorbic/citric acid treated
Dwarf Cavendish and Gros Michel banana slices was investigated between 40 and 70° C …
Dwarf Cavendish and Gros Michel banana slices was investigated between 40 and 70° C …
[PDF][PDF] A review of the uses and methods of processing banana and plantain (Musa spp.) into storable food products
A Abiodun-Solanke, KO Falade - J. Agric. Res. Dev, 2011 - academia.edu
Plantain belongs to the genus Musa of the family musaceae. Nearly all edible plantain
cultivar are derived from two wild species, M. acuminate and M. balbisiana (Robinson …
cultivar are derived from two wild species, M. acuminate and M. balbisiana (Robinson …
Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying
I Alibas - Drying Technology, 2006 - Taylor & Francis
Chard leaves (Beta vulgaris L. var. cicla), which weighs 25 g with a moisture of 9.35 (db),
were dried using three different drying methods, microwave, convective, and combined …
were dried using three different drying methods, microwave, convective, and combined …
Moisture diffusivity: literature data compilation for foodstuffs
NM Panagiotou, MK Krokida, ZB Maroulis… - … Journal of Food …, 2004 - Taylor & Francis
There is a wide variation of the reported experimental data of moisture diffusivity of solid
food materials, making difficult their utilization in drying and other applications. Recently …
food materials, making difficult their utilization in drying and other applications. Recently …
Effects of vacuum frying on structural changes of bananas
R Yamsaengsung, T Ariyapuchai, K Prasertsit - Journal of Food …, 2011 - Elsevier
Abstract Effects of oil temperature, frying time, and ripeness on dimensional changes of
vacuum fried bananas were studied. Banana slices with cross section diameters of 25–30 …
vacuum fried bananas were studied. Banana slices with cross section diameters of 25–30 …
Multi-objective optimization of osmotic–ultrasonic pretreatments and hot-air drying of quince using response surface methodology
In this study, application of a multi-objective optimization technique based on response
surface methodology has been presented. Quince slices were dehydrated using osmotic …
surface methodology has been presented. Quince slices were dehydrated using osmotic …