Dehydration is an irreversible process resulting in the loss of structural integrity and rehydration capacity (RC) food products. Pretreatment methods are used to condition tissue vegetables for dehydration order reduce its effect on In this study, we investigated ohmic blanching as a pretreatment method compared it with water microwave blanching. The Peleg model was evaluate properties through...

common drying systems, including hot air convection, infrared, vacuum and ir-convective were employed to investigate and analyze the drying process of mulberry fruits. to evaluate the effect of pretreatment on the drying phenomenon, samples were pretreated by being subjected to: microwaves, chemical preparation, mechanical as well as blanching approaches. results revealed that the microwave pre...

bananas of long cavendish variety constituted the experimental samples in this research work. following the slicing of bananas, the samples were treated with three pretreatments of: 1% sodium bisulphate (t1), a combination of blanching and 1% sodium bisulphate treatment (t2), combined blanching and treatment with 1% ascorbic plus citric acid (1:1) mixture (t3) as well as an untreated sample, co...