Effect of osmotic dehydration on the drying kinetics and quality of cashew apple
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 کاملEffect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices
The effect of different concentrations of sugar solution (hypertonic) (30%, 45% and 60% w/v) and carboxyl methyl cellulose (CMC) (0%, 1% and 2% w/v) coating on freeze drying of apple slices was studied. In total, nine treatments with respect to concentrations of hypertonic solution and coating layer were prepared to analyze their influence on the physical and chemical properties of freeze dried...
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the effect of explicit teaching of metacognitive vocabulary learning strategies on recall and retention of idioms
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15 صفحه اولthe effect of self-confidence and educational motivation on oral translation quality
this thesis is about the effect of self-confidence and educational motivation on oral translation quality.
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ژورنال
عنوان ژورنال: International Journal of Food Science & Technology
سال: 2009
ISSN: 0950-5423,1365-2621
DOI: 10.1111/j.1365-2621.2008.01783.x