In this study, the effect of edible coat (carboxy methyl cellulose) before osmotic dehydration anddifferent drying methods on sensory and physical properties of dried apple (V. Golden delicious)rings was investigated. The coated and non-coated samples pretreated with 50% sucrose osmoticsolution and dried in freeze drier (-40 to -50°C, 0.026-0.017 mbar, 24 hr), vacuum drier (70°C, 200mbar, 8-10 ...

Dried red-fleshed apples are considered a promising high-quality product from the functional foods category. The objective of this study was to compare flesh features freeze-dried belonging ‘Alex Red’, ‘Trinity’, ‘314’, and ‘602’ genotypes indicate which parameters shapes dried samples most useful distinguish apple genotypes. Apple were at stage harvest maturity. average fruit weight, starch in...

Novel products that carry concrete and relevant health benefits, with texture flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology allows the enrichment of fruit ingredients in solution. The characteristic resulting product combination both solid matrix This work aimed at: (i) evaluating eff...

Background: This work focused on the valorization of cashew apple, which, when ripe, rot in plantations Togo despite its richness vitamin C and other nutrients. The aims were to produce characterize apple powder. Methods: In this study, six different powder made. After process picking, sorting, washing, steam bleaching for 15 minutes or not, cutting into rounds, drying at 45-50°C oven sun, grin...

Electrohydrodynamic (EHD) drying is an energy-efficient method. This novel technology operates at room temperature, which makes it particularly suitable for biomaterials that contain heat-sensitive compounds. It has a higher rate than other low-temperature methods, such as solar and freeze-drying. However, its not high enough to compete with conventional thermal hot-air drying. For industrial a...

Osmotic dehydration has received greater attention in recent years as an effective method for preservation of fruits and vegetables. Being a simple process, it facilitates processing of fruits and vegetables such as banana, sapota, fig, guava, pineapple, apple mango, grapes, carrots, pumpkins, etc. with retention of initial fruit characteristics viz., colour, aroma, texture and nutritional comp...

The drying process is one of the oldest methods used to obtain food products that could be stored for a long time. However, an energy-intensive process. Additionally, convective drying, due high temperature during process, results in loss bioactive substances as well nutritional value. Thus, this research, apple slices were dried combined hot air–infrared air dryer with four different strategie...

In this study, response surface methodology was used for optimization of intermittent microwave-convective air drying (IMWC) parameters with employing desirability function. Optimization factors were air temperature (40-80°C), air velocity (1-2 m/sec), pulse ratio) PR ((2-6), and microwave power (200-600 W) while responses were rehydration ratio, bulk density, total phenol content (TPC), color ...