drying foodstuffs can have negative effects on quantitative and qualitative characteristics of the products, including porosity and bulk density. therefore, novel technologies can be used to improve these characteristics. in this study, apparent density changes during drying grapes pretreated with ultrasound for 10, 20 and 30 minutes, and carboxymethyl cellulose (cmc) at three concentrations of...

tea is one of the most important medicinal plants which have a considerable effect on the treatment of cardiovascular disease and cancer. the drying process of tea leaves is carried out by hot air flow which consumes high level energy. the aim of the recent research was to investigate the procedure of high power ultrasound-assisted drying process of tea leaves. hybrid variety of chinese tea was...

Abstract The most common preservation process for chili peppers is drying, which inevitably causes oxidative degradation of thermolabile molecules. aim this research was to evaluate the potential protective effect exerted by an active ingredient based on grape seed oil, pepper fruits. Grapeseed oil rich in antioxidant compounds and applied pepper’s surface form a sol–gel product, before fruit t...

Abstract China is one of the main producers in worldwide raisin market. Most China’s raisins are produced Xinjiang where Thompson seedless grape ( Vitis vinifera L.cv.Thompson seedless) variety green raisin. However, browning during drying has been well-acknowledged as primary factor affecting development industry. Data independent acquisition (DIA)-based protein profiling was performed on fres...