Dehydration of protein-based dairy product at IR convective drying
نویسندگان
چکیده
منابع مشابه
The Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on the Convective Drying of Apple Slices (var.Golab)
Drying is one of the widely used methods of food preservation and it is a sensitive food processing operation due to undesirable changes in the quality of dried product. In this study the effect of osmotic dyhedration and ultrasound pretreatment prior to convective drying on quality properties of apple slices was investigated. Apple slices were pretreated by osmotic dehydration in two concentra...
متن کاملOsmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel
Aloe vera gel is widely used as a functional ingredient in food processing. This gel is very unstable due to its high water activity. Drying process can be used to obtain shelf stable products. Response surface methodology was used to assess the effects of solution concentration (30-60% w/w), solution temperature (30-50°C) and immersion time (4-6h) at atmospheric pressure and constant solution ...
متن کاملDairy Foods: Filtration and Drying
Our objective was to determine if annatto color or bleaching had any influence on ultrafiltration (UF) flux during production of 80% whey protein concentrate (WPC) or 80% serum protein concentrate (SPC). Cheddar cheese whey (18 vats using 900 kg of whole milk each) and microfiltration (MF) permeate of skim milk (18 processing runs using 1000 kg of skim milk each) were produced. The 18 runs were...
متن کاملOptimization of osmotic dehydration of papaya followed by air-drying
Papayas are a fragile fruit; characteristic that limits large-scale exportation from the producing centers to countries in temperate regions. Loss of fruit ranges from 10% to 40% and could be reduced if papayas were dried. The process of osmotic dehydration followed by air-drying was studied and modeled for papaya preservation, so it could be optimized. The developed model has been validated wi...
متن کاملMEKC Technique-Based Dairy Product Biochemical Analysis
The paper applies MEKC technique to simultaneously carry out quantitative analysis on dairy product’s melamine (Mel) and 5-hydroxymethyl furfural (HMF) bi-component. The quantization analytic experiment starts with a systematic research on operating voltage, electrophoretic buffer solution gravity and optimum pH value, which further influences additives’ concentration as well as other factors, ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal International Academy of Refrigeration
سال: 2019
ISSN: 1606-4313
DOI: 10.17586/1606-4313-2019-18-4-78-83