Convective and microwave drying of onion slices regarding texture attributes
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چکیده
منابع مشابه
Simulation Shrinkage and Stress Generated During Convective Drying of Carrot Slices
The moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. The aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. The effect of shrinkage on the heat and mass transfer profiles were considered. Non-constant physical and thermal properties were also incorporated in the model and th...
متن کاملSimulation Shrinkage and Stress Generated During Convective Drying of Carrot Slices
The moist sample shrinks during drying and the non-uniformity shrinkage involves stresses in the body. The aim of the present work is simulating deformations and drying-induced stresses of carrot slice during a convective drying. The effect of shrinkage on the heat and mass transfer profiles were considered. Non-constant physical and thermal properties were also incorporated in the model and th...
متن کاملEffect of Ultrasonic, Microwave, Chemical, and Osmotic Pre-Treatments on Quality Indexes (Texture, Color, and Rehydration Ratio) of Dried Button Mushroom Slices in Hot Air Drying
Objective: Button mushrooms (Agaricus Bisporus) are among the most widely produced and consumed mushrooms in the world. Generally speaking, mushrooms are of great nutritional value, which due to their high content of moisture and their corruptibility particular attention is required to be paid to their conservation and health. Drying is one of the most important ways to preserve the yi...
متن کاملThe Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on the Convective Drying of Apple Slices (var.Golab)
Drying is one of the widely used methods of food preservation and it is a sensitive food processing operation due to undesirable changes in the quality of dried product. In this study the effect of osmotic dyhedration and ultrasound pretreatment prior to convective drying on quality properties of apple slices was investigated. Apple slices were pretreated by osmotic dehydration in two concentra...
متن کاملEffect of Ultrasonic, Microwave, Chemical, and Osmotic Pre-Treatments on Quality Indexes (Texture, Color, and Rehydration Ratio) of Dried Button Mushroom Slices in Hot Air Drying
Objective: Button mushrooms (Agaricus Bisporus) are among the most widely produced and consumed mushrooms in the world. Generally speaking, mushrooms are of great nutritional value, which due to their high content of moisture and their corruptibility particular attention is required to be paid to their conservation and health. Drying is one of the most important ways to preserve the yi...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2018
ISSN: 1212-1800,1805-9317
DOI: 10.17221/310/2017-cjfs