influence of osmotic dehydration on shrinkage air-dried potato with image processing
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shrinkage modeling during deep-fat frying of potato strips pretreated with ultrasound and osmotic dehydration
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متن کاملinfluence of ultrasound and osmotic dehydration on apparent density of potato strips during frying
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متن کاملOsmotic dehydration combined with hot air convective drying of Aloe vera (Aloe barbadensis Miller) gel
Aloe vera gel is widely used as a functional ingredient in food processing. This gel is very unstable due to its high water activity. Drying process can be used to obtain shelf stable products. Response surface methodology was used to assess the effects of solution concentration (30-60% w/w), solution temperature (30-50°C) and immersion time (4-6h) at atmospheric pressure and constant solution ...
متن کاملOptimization of osmotic dehydration of papaya followed by air-drying
Papayas are a fragile fruit; characteristic that limits large-scale exportation from the producing centers to countries in temperate regions. Loss of fruit ranges from 10% to 40% and could be reduced if papayas were dried. The process of osmotic dehydration followed by air-drying was studied and modeled for papaya preservation, so it could be optimized. The developed model has been validated wi...
متن کاملThe Influence of the Osmotic Dehydration Process on Physicochemical Properties of Osmotic Solution.
The osmotic dehydration (OD) process consists of the removal of water from a material during which the solids from the osmotic solution are transported to the material by osmosis. This process is commonly performed in sucrose and salt solutions. Taking into account that a relatively high consumption of those substances might have a negative effect on human health, attempts have been made to sea...
متن کاملEffect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries.
The effect of pre-treatments on the colour of freeze-dried strawberries was studied. Strawberries were subjected to different ultrasound and osmotic dehydration conditions followed by freeze-drying. Two concentration levels of sucrose solution (25 and 50 % w/w) and four levels of processing time (from 10 min to 45 min) were studied. Also, ultrasound application without using an osmotic solution...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۵، شماره ۳، صفحات ۳۴۷-۳۵۷
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