Blanching, salting and sun drying of different pumpkin fruit slices
نویسندگان
چکیده
منابع مشابه
The Fruit Rots of Pumpkin
The word “pumpkin” is derived from the Latin word pepo, which is a botanical term for fruit with a hard rind and fleshy interior. The commonly used scientific name for pumpkins is Cucurbita pepo. But some other cucurbits, such as Cucurbita moschata (e.g., ‘Dickenson’ and ‘Libby Select’, known as processing pumpkin) (Figure 1, B) and Cucurbita maxima, which are winter squash, are also known as p...
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Carrots have one of the highest levels of carotene, and they are rich in vitamins, fiber and minerals. However, since fresh carrots wilt rapidly after harvest under inappropriate storage conditions, drying has been used to improve their shelf life and retain nutritional quality. Therefore, to further investigate the potential of this method, carrot slices were dried in an EHD system in order to...
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Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...
متن کاملThe Effect of Drying Kinetic on Shrinkage of Potato Slices
Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...
متن کاملSimulation Shrinkage and Stress Generated During Convective Drying of Carrot Slices
The moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. The aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. The effect of shrinkage on the heat and mass transfer profiles were considered. Non-constant physical and thermal properties were also incorporated in the model and th...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2012
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-012-0835-4