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Understanding the effects of ultrasound processng on texture and rheological properties of food
The demand for the production of high quality and safe food products has been ever
increasing. Consequently, the industry is looking for novel technologies in food processing …
increasing. Consequently, the industry is looking for novel technologies in food processing …
[کتاب][B] Engineering properties of foods
It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …
published, and food structure/microstructure remains a subject of research interest. In fact …
Ultrasound pre-treatment enhances the carrot drying and rehydration
The present work aimed to describe the mechanisms involved in the enhancement of the
drying and rehydration process of carrot slices caused by the pre-treatment using the …
drying and rehydration process of carrot slices caused by the pre-treatment using the …
Hybrid microwave-hot air tunnel drying of onion slices: Drying kinetics, energy efficiency, product rehydration, color, and flavor characteristics
Hybrid microwave-assisted hot air (MW-HA) tunnel drying at 100, 150 and 200 W at 50° C,
60° C or 70° C was evaluated with gathered data on the associated drying kinetics, energy …
60° C or 70° C was evaluated with gathered data on the associated drying kinetics, energy …
Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying
In recent years, using intermittent microwave (IM) to dry foodstuffs has been taken into
consideration as one of the new drying methods in food industry. The aim of this research …
consideration as one of the new drying methods in food industry. The aim of this research …
Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables
GI Bisharat, VP Oikonomopoulou… - Food research …, 2013 - Elsevier
The present study examines the addition of dehydrated broccoli or olive paste to corn flour
for the production of extrudates with increased value and superior quality. Extrudates were …
for the production of extrudates with increased value and superior quality. Extrudates were …
[HTML][HTML] Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices
This study evaluated the effect of mono-frequency ultrasound (MFU, 20 kHz), dual-frequency
ultrasound (DFU, 20/40 kHz), and tri-frequency ultrasound (TFU, 20/40/60 kHz) on mass …
ultrasound (DFU, 20/40 kHz), and tri-frequency ultrasound (TFU, 20/40/60 kHz) on mass …
Drying date plum (Diospyros lotus L.) fruit: Assessing rehydration properties, antioxidant activity, and phenolic compounds
Date plum (Diospyrus lotus L.) is an edible fruit from the Ebenaceae family, rich in nutrients,
and having tremendous medicinal properties. This paper attempted to show the influence of …
and having tremendous medicinal properties. This paper attempted to show the influence of …
Optimization of sonication time, edible coating concentration, and osmotic solution Brix for the dehydration process of quince slices using response surface …
The goal of this work was to examine the effects of sonication time, edible coating
concentration (with guar gum), and° Brix (sucrose solution) on the osmotic dehydration (OD) …
concentration (with guar gum), and° Brix (sucrose solution) on the osmotic dehydration (OD) …
Empirical and diffusion models of rehydration process of differently dried pumpkin slices
The present study investigated the rehydration kinetics of dried pumpkin slices issued from
different drying operations, namely airflow drying (AFD), freeze-drying (FD), Vacuum Multi …
different drying operations, namely airflow drying (AFD), freeze-drying (FD), Vacuum Multi …