Results 31 to 40 of about 345,864 (289)
Rupture force and color of quince during osmotic drying [PDF]
Journal on Processing and Energy in Agriculture, 2011 Quince fruit is characterized by pleasant smell, taste and ability of long-term storage. However, beside these good characteristics, the high quality of hardness and firmness of the fruit influences the decrease in its usage in the fresh state.
Radojčin Milivoj +4 more
doaj
Modelling of Thin-Layer Drying of Osmo-Pretreated Red Bell Pepper
Acta Technologica Agriculturae, 2021 The paper observes a thin-layer drying behaviour of red bell pepper. The red bell pepper (192 samples) was pretreated in osmotic solution of salt of concentrations 5–20% (w/w) at osmotic solution temperatures (30–60 °C) and osmotic process durations (30 ...
Odewole Michael Mayokun +1 more
doaj +1 more source
Dry powder coated osmotic drug delivery system
European Journal of Pharmaceutical Sciences, 2018 Dry powder coated osmotic drug delivery system (ODDS) were prepared and characterized using an innovative powder coating technology. Coating powder adhesion to the surface of the ODDS core was firstly performed through an electrostatic spray gun, followed by a curing step to allow those electrically deposited particles coalesce and form a continuous ...
Qingliang, Yang +2 more
openaire +2 more sources
EFFECT OF OSMOTIC CONCENTRATION AND ULTRASOUND PRE-TREATMENT ON THE QUALITY OF DRIED BANANA SLICES [PDF]
Journal of Food and Dairy Sciences, 2009 The effect of osmotic concentration and ultrasound pre-treatments prior to air-drying on some quality parameters of dried banana slices was investigated. Banana slices were osmo-concentrated in acidified or sulfited sucrose solution (60˚Brix) for 1.5, 3h,
K. Youssef
doaj +1 more source
Osmotic Dehydration of Selected Commercial Crops [PDF]
, 2013 Osmotic dehydration can partially reduce the moisture content of most fruits and vegetables. This method was applied to New Zealand chestnuts and Philippine cassava. The effect of osmotic dehydration on mass transfer kinetics (water loss, solids gain and
Pontawe, Reagan Jazmin
core
FEBS Open Bio, EarlyView.Functional screening identified PcSyn14890, a cyanobacteria‐specific protein that enhances growth and stress resistance in E. coli and Synechocystis PCC6803. Although we expected it to function as a molecular chaperone, it was unable to protect against thermal aggregation of GAPDH.
Akiyo Yamada +7 more
wiley +1 more source
Improvement of Quality of Dried Carrots Using Osmotic and Solar Dehydration [PDF]
Journal of Food and Dairy Sciences, 2019 The present investigation was carried out to study the effect of incorporation of osmotic dehydration (OD) and drying methods on the quality of carrot slices (gross chemical composition, dehydration parameters, microbiological count and sensory ...
Nashwa Abd El-Hamid +3 more
doaj +1 more source
Bioaccessibility of phenolic compounds in fresh and dehydrated blueberries (Vaccinium corymbosum L.)
Food Chemistry Advances, 2023 Blueberries (Vaccinium corymbosum L.) contain compounds with antioxidant properties that are beneficial to health. The effects of fruit preservation (freeze-drying, osmotic dehydration, and convection drying) on antioxidant capacity (DPPH and ORAC ...
Ociel Muñoz-Fariña +7 more
doaj +1 more source
Estudo experimental da obtenção de pêssego desidratado (Var. Marli e Springcrest) por desidratação osmótica e secagem complementar [PDF]
, 2005 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de AlimentosO pêssego é uma fruta altamente perecível, com grandes perdas entre a colheita, comercialização e consumo.
Boeira, Janessa Buaes
core
Investigating the kinetics at low temperature heat pump drying and conventional drying of osmotic dehydrated blueberries [PDF]
, 2021 The possibilities for low-temperature heat pump and conventional drying of blueberries during preliminary osmotic dehydration was studied. A full factor experiment of type 22+3 was performed.
Gotcheva Velitchka +11 more
core +1 more source