The production of dried snacks with high nutritional value represents a valid alternative to use the kiwifruit waste as undersized fruits, positive economic impact on entire chain. Therefore, this work aimed evaluate effect pulsed electric field - PEF (200 V/cm) and/or osmotic dehydration – OD pre-treatments drying kinetics (50, 60, 70 °C), texture, colour, and sensorial properties yellow snack...

the world is facing a dwindling supply of water, therefore deficit irrigation is becoming more of a necessity than a choice. partial rootzone drying (prd) is a new water saving irrigation technique where at each irrigation time only one part of the rootzone is watered. the un-irrigated part is watered during the next irrigation. we explored the potential of prd for `petopride´ processing tomato...

Abstract Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, take advantage of crop surpluses, add value during the off-season. The objective this study was evaluate effects osmotic dehydration (OD) ultrasound (US) pre-treatments on nutritional quality sensory characteristics dried beetroot chips. kinetics moisture loss OD US were predicted fit...

The effect of osmotic and convective drying treatments on main physicochemical properties frozen sliced red peppers was investigated. Sliced were dried partially using either dehydration or hot air before freezing in an blast freezer at constant velocity (2 m/s) temperature (-25°C). center osmo- dehydrofrozen reached -25°C about 105 min, while it took 270 min for control samples. Frozen samples...