Abstract Two different drying methods were applied for dehydration of apple, i.e., convective (CD) and microwave (MD). The process through divergent temperatures; 50, 60 70 °C at 1.0 m/s air velocity three levels power (90, 180, 360 W) studied. In the analysis performance our approach on moisture ratio (MR) apple slices, artificial neural networks (ANNs) was used to provide with a background fu...

Fruits and vegetables have a heterogeneous microstructure which dynamically changes during drying. Currently, food drying models approximate the material's structure through utilizing representative elementary volume adopts larger scale of description considers fluid phases as fictitious continuums. This assumption limits ability to capture heterogeneity material. The multiscale modeling is con...

in this study, the effect of edible coat (carboxy methyl cellulose) before osmotic dehydration anddifferent drying methods on sensory and physical properties of dried apple (v. golden delicious)rings was investigated. the coated and non-coated samples pretreated with 50% sucrose osmoticsolution and dried in freeze drier (-40 to -50°c, 0.026-0.017 mbar, 24 hr), vacuum drier (70°c, 200mbar, 8-10 ...

Abstract The aim of this study was to determine the effect temperature and time convective drying on content fructooligosaccharides (FOS) in apples, plums strawberries which FOS had been introduced by osmoconcentration. share oligosaccharides total sugars analyzed. In apple tissue, were stable range 40–80 °C during for up 8 h. Convective osmotically dehydrated caused losses; retention after h a...