Results 1 to 10 of about 144,867 (172)

Drying kinetics and energy efficiency of microwave-dried lemon slices [PDF]

Chemical Industry and Chemical Engineering Quarterly, 2022
In the current study, lemon slices were dried at various microwave powers (120, 350, 460, 600, and 700 W) to determine drying characteristics and energy efficiency. Drying rate and time were significantly affected by the increase in microwave power.
Tolga Kağan TEPE
exaly   +8 more sources

Lemon juice pretreatment as a strategy to preserve the quality and enhance the texture of cooked potato slices of different sizes [PDF]

Food Chemistry: X
Potatoes are an important food crop worldwide and are rich in essential nutrients. However, cooking can reduce their nutritional value and alter their texture. This study aimed to investigate the impact of pretreating potato slices with lemon juice.
Alsadig Yahya, Abdeen Elkhedir, Mamoun A. Homaida, Yassin Haran, Ikhlas Galal-Eldin, Yassin Taha, Ezzalden Saleh   +6 more
exaly   +7 more sources

Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices [PDF]

Food Science and Biotechnology, 2017
Changes in contents of sugars, organic acids, limonoids, phenolics contents, and antioxidant capacities of lemon slices dried at different temperatures were evaluated. Air drying (AD) promoted losses of sugars, citric acid, ascorbic acid, extractable phenolics (EPs), and non-extractable phenolics (NEPs), while it introduced an increase in limonoids ...
Jing Zhang, Shiyi Ou, Rongrong Wang
exaly   +5 more sources

Mathematical Modeling and Performance Analysis of a New Hybrid Solar Dryer of Lemon Slices for Controlling Drying Temperature [PDF]

Energies, 2020
A new hybrid solar dryer was designed and constructed in this study, which consisted of a flat-plate solar collector with dual-function (DF-FPSC), drying chamber with glass, fan etc. The DF-FPSC was firstly applied in drying agricultural products.
Yanhua Lai
exaly   +4 more sources

Storage stability of dried tomato slices during storage as affected by salt and lemon pretreatments

International Journal of Food Properties, 2022
The effects of salt pretreated with different concentration of lemon juice were investigated in order to improve the storage stability of dried tomato slices during six months storage.
Douamba Zoenabo, Hagretou Sawadogo-Lingani, Mamoudou H. DICKO   +2 more
exaly   +4 more sources

Hot Air vs. Vacuum Microwave Drying of Lemon Slices: Effects on Drying Kinetics and Quality Attributes at Different Temperatures [PDF]

Foods
The demand for high-quality dried fruit products with preserved nutritional and sensory attributes has increased significantly in recent years. However, conventional drying methods often result in prolonged processing times and quality degradation.
Hamza Bozkır
doaj   +4 more sources

Preservation of freshly-cut lemon slices using alginate-based coating functionalized with antioxidant enzymatically hydrolyzed rice straw-hemicellulose [PDF]

Scientific Reports
Food coatings are efficient preservative measures, a crucially needed approach to meet hunger growth as well as food management. In the current study, the construction of an efficient coating using alginate polymer fortified with antioxidant rice straw ...
Shaymaa A. Ismail, Safaa S. Abozed, Hanan A. A. Taie, Amira A. Hassan   +3 more
doaj   +4 more sources

Physical Aspects, Phytochemical Profiles, and Nutritional Properties of Lemon (Citrus limon) Slices Under Different Drying Technologies [PDF]

Foods
Dried lemon slices (LSs) have become increasingly popular as a healthful beverage when infused in hot water. This study examined the effects of freeze drying (FD), hot air drying (HAD), heat pump drying (HPD), and far-infrared drying (FID) on the quality
Zhirong Wang, Qingqing Fu, Guijie Hao, Yuanwei Gu, Tianqi Sun, Lu Gao, Bo Wang, Shuai Wang, Xiangfeng Zheng, Zhenquan Yang, Shengqi Rao   +10 more
doaj   +4 more sources

Modeling of moisture loss kinetics and color changes in the surface of lemon slice during the combined infrared-vacuum drying

Information Processing in Agriculture, 2018
Color is one of the most important appearance attributes of food materials, since it influences consumer acceptability. In this study the effects of combined infrared-vacuum drying on the drying kinetics, moisture diffusivity, surface changes (shrinking)
Fakhreddin Salehi
exaly   +4 more sources

INFRARED DRYING OF LEMON SLICES [PDF]

Journal of Soil Sciences and Agricultural Engineering, 2014
A study was carried out to test and evaluate the use of infra-red radiation as heat energy source for drying lemon slices. A laboratory scale dryer was developed and tested at the laboratory of Agric. Eng. Dept. Fac. of Agric. Mansoura Univ.
A.M. Matouk, W.M. Abdelrahman, A. Tharwat, M.M. El-Kholy   +3 more
doaj   +2 more sources