Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying
نویسندگان
چکیده
منابع مشابه
determination of some physical and mechanical properties red bean
چکیده: در این تحقیق، برخی خواص فیزیکی و مکانیکی لوبیا قرمز به-صورت تابعی از محتوی رطوبت بررسی شد. نتایج نشان داد که رطوبت بر خواص فیزیکی لوبیا قرمز شامل طول، عرض، ضخامت، قطر متوسط هندسی، قطر متوسط حسابی، سطح تصویر شده، حجم، چگالی توده، تخلخل، وزن هزار دانه و زاویه ی استقرار استاتیکی در سطح احتمال 1 درصد اثر معنی داری دارد. به طوری که با افزایش رطوبت از 54/7 به 12 درصد بر پایه خشک طول، عرض، ضخام...
15 صفحه اولOptimization 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...
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ABSTRACT: In this study, response surface methodology was used to optimize ultrasound osmotic pretreatment with finished freeze drying of black cherries. Freeze drying is a separation process based on the sublimation phenomenon. This process has the following advantages as compared to the conventional drying process, maintenance of the structure, moisture removal at low temperature (reduced tr...
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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...
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 ...
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ژورنال
عنوان ژورنال: Food and Bioproducts Processing
سال: 2016
ISSN: 0960-3085
DOI: 10.1016/j.fbp.2016.06.018