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 …
A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies
Background The conventional drying technologies presently used in the food industry are
hot-air based systems that are normally considered as an energy intensive processes with …
hot-air based systems that are normally considered as an energy intensive processes with …
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 …
Biofuels from microalgae—a review of technologies for production, processing, and extractions of biofuels and co-products
L Brennan, P Owende - Renewable and sustainable energy reviews, 2010 - Elsevier
Sustainability is a key principle in natural resource management, and it involves operational
efficiency, minimisation of environmental impact and socio-economic considerations; all of …
efficiency, minimisation of environmental impact and socio-economic considerations; all of …
Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao'var.) powder
Mango powders were obtained at water content below 0.05 kg water/kg dry solids using
Refractance Window®(RW) drying, freeze drying (FD), drum drying (DD), and spray drying …
Refractance Window®(RW) drying, freeze drying (FD), drum drying (DD), and spray drying …
Biofuels from microalgae
Microalgae are a diverse group of prokaryotic and eukaryotic photosynthetic
microorganisms that grow rapidly due to their simple structure. They can potentially be …
microorganisms that grow rapidly due to their simple structure. They can potentially be …
Novel drying techniques for the food industry
The drying of foods is hugely important technique for the food industry and offers
possibilities for ingredient development and novel products to consumers. In recent years …
possibilities for ingredient development and novel products to consumers. In recent years …
[KSIĄŻKA][B] Advanced drying technologies
T Kudra, AS Mujumdar - 2009 - taylorfrancis.com
Presents Drying Breakthroughs for an Array of MaterialsDespite being one of the oldest,
most energy-intensive unit operations, industrial drying is perhaps the least scrutinized …
most energy-intensive unit operations, industrial drying is perhaps the least scrutinized …
A critical review on drying of food materials: recent progress and key challenges
One important problem that is closely related to develo** and refining novel drying
techniques is the deterioration of aromatic herbs, fruits, and vegetables during the drying …
techniques is the deterioration of aromatic herbs, fruits, and vegetables during the drying …