Results 11 to 20 of about 10,333,968 (356)
Trends in Food Science and Technology, 2021 Background Fruits and vegetables are an essential class of food with enormous nutritional and commercial gains. With the surge in interest for nutraceuticals, the demand for high-quality fruits and vegetables have gained traction in recent times.
E. Bassey, Jun‐Hu Cheng, Da‐Wen Sun
semanticscholar +3 more sources
DRYING CHARACTERISTICS AND QUALITY OF PEAR UNDER HYBRID DRYING (MID-INFRARED-FREEZE DRYING) [PDF]
Hungarian Agricultural Engineering, 2017 Antal, Tamás
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Nutritional Quality of Dry Vegetable Soups [PDF]
Nutrients, 2019 Dry soups with vegetables are often perceived as having low nutritional quality, but there are only limited data on the nutritional value of dry soups. Therefore, we measured the nutritional composition of dry vegetable powders used in dry soups and compared the results with published data on fresh and cooked vegetables.
Leo van Buren +5 more
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Quality of dry ginger (Zingiber officinale) by different drying methods [PDF]
Journal of Food Science and Technology, 2012 Ginger rhizomes sliced to various lengths of 5, 10, 15, 20, 30, 40, 50 mm and whole rhizomes were dried from an initial moisture content of 81.3 % to final moisture content of less than 10 % by various drying methods like sun drying, solar tunnel drying and cabinet tray drying at temperatures of 50, 55, 60 and 65 °C.
Jayashree, E +2 more
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Basil Drying Performance and Quality under Different Drying Systems [PDF]
Benha Journal of Applied Sciences, 2017 The main aim of this study is to investigate the possibility of drying the basil plants under five different drying systems. The obtained results indicated that the accumulated weight losses of basil plants were 77.43, 74.00, 70.48, 74.92 and 77.99 %, for sun-drying system, shadow-d rying system, room-drying system, solar-drying system and oven-drying ...
E.G. Khater, A.H. Bahnasawy
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Foods, 2023 Sea buckthorn is a kind of berry rich in nutritional and industrial value. Due to its thin skin, juicy pulp, and short shelf life, it is usually preserved via freezing methods or directly processed into sea buckthorn puree after harvest.
Xuetao Zhang +8 more
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Ultrasonics sonochemistry, 2021 Highlights • Ultrasound osmotic pretreatment improved vacuum freeze-drying of strawberry slices.• Dual-frequency ultrasound shortened drying time more than single-frequency.• Dual-frequency ultrasound in sequential mode exhibited the best quality ...
Baoguo Xu +8 more
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Assessment of Efficiency of Drying Grain Materials Using Microwave Heating [PDF]
, 2019 We present results of experimental work on studying the drying of a dense layer of grain using microwave heating. We investigated a series of techniques to supply heat to grain to assess energy efficiency of a microwave field.
Boshkov, L. (Leonid) +4 more
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A Solar Timber-Dryer Equipped with an Air Collector
Communications, 2006 A generally well-known high energy requirement for technological processes of timber drying and the fact that the world's supply of the conventional energy sources has considerably decreased are the decisive factors forcing us to look for some new, if ...
Jozef Víglasky +2 more
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Drying kinetics and physico-chemical quality of mango slices [PDF]
, 2019 Mango (Mangifera indica L.) is an important tropical fruit consumed worldwide and grown in Italy only in Sicily, where the areas of the Tyrrhenian coast have proved to be suitable to produce valuable fruits.
Adiletta G. +5 more
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