Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating
نویسندگان
چکیده
Article history: Received 8 February 2008 Received in revised form 8 July 2008 Accepted 11 July 2008 Available online 26 July 2008
منابع مشابه
Infrared drying of food products
The aim of this work was to study the infrared (IR) drying of food products. In present article the effects of blanching, of air velocity and of different air temperatures on the drying time and on the rehydration ratio as a quality property are investigated. During research different food materials were used: apple, carrot and potato. In the article a simultaneous heat and mass transfer model ...
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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...
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Background and Objectives: Use of appropriate pretreatments before drying process can greatly improve quality characteristics of the final dried products. In this study, effects of UV-B irradiation and lime juice as pretreatments on the quality characteristics of dried kiwifruit slices was investigated using hot-air method. Materials & Methods: Spray machine was used to spray lime juice at tim...
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تاریخ انتشار 2008