Practical Application of Novel Semi-dried Fruit Prepared by Microwave Irradiation Pretreatment and Hot Air Drying
نویسندگان
چکیده
منابع مشابه
modeling and optimization of the effect of osmo-ultrasonic pretreatment followed by hot air drying of black cherry fruit
response surface methodology (rsm) was employed to determine the optimum processing conditions leading to maximum anthocyanin, phenolic compound and antioxidant activity during osmo-ultrasonic pretreatment followed by hot air drying of black cherry fruit. temperature (40, 50 and 60ºc), sucrose content (40, 50 and 60% w/v) and ultrasound frequency (0, 65 and 130 khz) were the factors investigate...
متن کاملEffect of Ultrasonic, Microwave, Chemical, and Osmotic Pre-Treatments on Quality Indexes (Texture, Color, and Rehydration Ratio) of Dried Button Mushroom Slices in Hot Air Drying
Objective: Button mushrooms (Agaricus Bisporus) are among the most widely produced and consumed mushrooms in the world. Generally speaking, mushrooms are of great nutritional value, which due to their high content of moisture and their corruptibility particular attention is required to be paid to their conservation and health. Drying is one of the most important ways to preserve the yi...
متن کاملEffect of Ultrasonic, Microwave, Chemical, and Osmotic Pre-Treatments on Quality Indexes (Texture, Color, and Rehydration Ratio) of Dried Button Mushroom Slices in Hot Air Drying
Objective: Button mushrooms (Agaricus Bisporus) are among the most widely produced and consumed mushrooms in the world. Generally speaking, mushrooms are of great nutritional value, which due to their high content of moisture and their corruptibility particular attention is required to be paid to their conservation and health. Drying is one of the most important ways to preserve the yi...
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متن کاملThe Influence of Abrasive Pretreatment on Hot Air Drying of Grape
The drying of grapes is a more complex process compared to the dehydration of other agricultural materials due to the necessity of a pretreatment operation prior to drying. Grape drying to produce raisins is a very slow process, due to the peculiar structure of grape peel, that is covered by a waxy layer. Its removal has been so far carried out by using several chemical pre-treatments. However,...
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ژورنال
عنوان ژورنال: Nippon Shokuhin Kagaku Kogaku Kaishi
سال: 2020
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.67.179