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Статті в журналах з теми "Fruit dehydration"
Tislinscaia, Natalia, Victor Popescu, Vitali Visanu, Grigore Tofan, Mihail Balan, and Mihail Melenciuc. "Low-Energy Fruit Dehydration Method." Intllectus, no. 1 (July 2022): 113–17. http://dx.doi.org/10.56329/1810-7087.22.1.12.
Повний текст джерелаSirousazar, Mohammad. "Approximate Mathematical Modeling of Osmotic Dehydration of Cone-Shaped Fruits and Vegetables in Hypertonic Solutions." Turkish Journal of Agriculture - Food Science and Technology 5, no. 6 (July 12, 2017): 581. http://dx.doi.org/10.24925/turjaf.v5i6.581-585.821.
Повний текст джерелаZlatkovic, Branislav, and Todor Vulic. "From a smokehouse to a vacuum dehydrator." Journal of Agricultural Sciences, Belgrade 49, no. 1 (2004): 131–39. http://dx.doi.org/10.2298/jas0401131z.
Повний текст джерелаCampos, Camila Dalben Madeira, Ana Carla Kawazoe Sato, Renata Valeriano Tonon, Míriam Dupas Hubinger, and Rosiane Lopes da Cunha. "Effect of process variables on the osmotic dehydration of star-fruit slices." Food Science and Technology 32, no. 2 (March 20, 2012): 357–65. http://dx.doi.org/10.1590/s0101-20612012005000034.
Повний текст джерелаTORREGGIANI, DANILA, ELISABETTA FORNI, and ANNA RIZZOLO. "OSMOTIC DEHYDRATION OF FRUIT." Journal of Food Processing and Preservation 12, no. 1 (March 1988): 27–44. http://dx.doi.org/10.1111/j.1745-4549.1988.tb00064.x.
Повний текст джерелаSirousazar, M., A. Mohammadi-Doust, and B. F. Achachlouei. "Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits." Czech Journal of Food Sciences 27, No. 2 (May 25, 2009): 95–101. http://dx.doi.org/10.17221/72/2008-cjfs.
Повний текст джерелаHansmann, C. F., and G. van Noort. "AN EXPERIMENTAL FRUIT DEHYDRATION SYSTEM." Drying Technology 10, no. 2 (March 1992): 491–508. http://dx.doi.org/10.1080/07373939208916448.
Повний текст джерелаT.A, Saufishan, Harimuthiah S, Ajay Arokiyaraj.A, Arshiya C, Aravind G, and S. Sangeetha Gandhi, Gowthami S. "Recent Advances in Apricot Dehydration." International Journal of Scientific & Engineering Research 11, no. 10 (October 25, 2020): 640–47. http://dx.doi.org/10.14299/ijser.2020.10.09.
Повний текст джерелаLasekan, Ola, Norhashila Hashim, and Adeseye Lasekan. "Flavour chemistry of dehydrated exotic fruits." International Food Research Journal 29, no. 6 (December 6, 2022): 1256–69. http://dx.doi.org/10.47836/ifrj.29.6.03.
Повний текст джерелаGermer, Sílvia Pimentel Marconi, Gisele Marcondes Luz, Lidiane Bataglia da Silva, Marta Gomes da Silva, Marcelo Antonio Morgano, and Neliane Ferraz de Arruda Silveira. "Fruit dragée formulated with reused solution from pineapple osmotic dehydration." Pesquisa Agropecuária Brasileira 52, no. 9 (September 2017): 806–13. http://dx.doi.org/10.1590/s0100-204x2017000900013.
Повний текст джерелаДисертації з теми "Fruit dehydration"
Johnson, Paa-Nil Torgbor. "Dehydration characteristics of plantain (Musa, AAB)." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308100.
Повний текст джерелаAbd, Rahman Hussein bin. "Osmotic dehydration of pineapple (Ananas comosus L.)." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262502.
Повний текст джерелаMcGuckin, C. E. "The mathematical modelling of diffusion techniques associated with osmotic dehydration of apple slices." Thesis, Queen's University Belfast, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329361.
Повний текст джерелаNzobouh, Fossi Pilar Anaïs. "New olive fruit processing approach with stone removal and dehydration: characterization of multifunctional "olive flour"." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2018.
Знайти повний текст джерелаRomero, Gascón Francisco. "ABA-deficiency and molecular mechanisms involved in the dehydration response and ripening of citrus fruit." Doctoral thesis, Universitat Politècnica de València, 2012. http://hdl.handle.net/10251/18105.
Повний текст джерелаRomero Gascón, F. (2012). ABA-deficiency and molecular mechanisms involved in the dehydration response and ripening of citrus fruit [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/18105
Palancia
Biasio, Irene. "Study of polyphenols content and antioxidant activity of apple samples osmo-dehydrated with sucrose and fruit based solutions." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018.
Знайти повний текст джерелаGermer, Silvia Pimentel Marconi. "Cultivares, variaves de processo, reuso do xarope de sacarose e viabilidade economica da pre-secagem osmotica de pessegoa." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256948.
Повний текст джерелаTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Agricola
Made available in DSpace on 2018-08-15T16:47:52Z (GMT). No. of bitstreams: 1 Germer_SilviaPimentelMarconi_D.pdf: 3106531 bytes, checksum: 5c0baacdb09bcd349e61c08612e69b00 (MD5) Previous issue date: 2010
Resumo: O presente estudo teve por objetivo avaliar a industrialização de cultivares da persicultura paulista na forma de fruta passa empregando-se processo combinado de pré-secagem osmótica (PSO) e secagem convencional com ar quente (SC). Avaliou-se a aptidão das cultivares Douradão, Régis, Aurora-1 e Diamante na PSO com xarope de sacarose (65 °Brix, 45 °C, 6 h), seguida de SC (65 °C, 1,5 m/s). As cultivares Regis e Aurora-1 apresentaram melhores desempenhos globais (facilidade no preparo, bom rendimento de processo e boa aceitação sensorial). Empregando-se o delineamento central composto rotacional, investigou-se a influência da temperatura (30 / 50 ºC) e da concentração do xarope (45 / 65 °Brix) na PSO da cultivar Aurora-1 (fatias e metades). Pesquisaram-se as variações físicas e químicas das frutas, os parâmetros perda de massa (PM) e perda de água (PA), e o desempenho sensorial dos produtos. Modelaram-se os resultados usando a metodologia de Superfície de Resposta, obtendo-se os seguintes modelos matemáticos significativos (p<0,05) e preditivos: teores de sólidos solúveis, teores de açúcares totais e não redutores, acidez titulável, L* de cor e PA para as fatias; e dos teores de sólidos solúveis, L* de cor, PA e PM para as metades. Os maiores valores de PA e melhores desempenhos sensoriais foram obtidos nas seguintes faixas: 50 a 54,1 °C e 45 a 65 °Brix para as fatias e 50 a 54,1 °C e 55 a 65 °Brix para as metades. Avaliaram-se, em seguida, dois métodos de recondicionamento (RC) do xarope na PSO de fatias de pêssego: (1) por peneiramento, concentração a vácuo e reposição de xarope; (2) idem, acrescentando-se a operação de filtração. Os ensaios consistiram de 15 ciclos de PSO (50 °C, 65 °Brix, relação xarope: fruta de 4:1) com RC e reuso (RU), seguidos de secagem complementar (SC) (65 °C; 5 h). Análises físicas, químicas e microbiológicas foram realizadas nos xaropes, na matéria-prima e na fruta seca. Determinaram-se os parâmetros PA e incorporação de sólidos (IS), e avaliaram-se sensorialmente os produtos. As cargas microbianas permaneceram baixas. Não houve influência do RC/RU nos parâmetros PA e IS, nem no sabor e na textura sensorial. O RC/RU favoreceu a manutenção da cor amarela do produto. Os métodos apresentaram desempenhos semelhantes. Na seqüência, avaliou-se o desempenho sensorial de compotas de pêssego preparadas com os xaropes da etapa anterior, após 15 ciclos de PSO com RC/RU. Foram três formulações de calda preparadas com: (A) xarope do método (1); (B) xarope do método (2); (C) xarope novo. Não houve diferença significativa (p<0,05) entre os tratamentos quanto à turbidez da calda e à cor da fruta. Quanto ao sabor, os tratamentos A e C resultaram significativamente (p<0,05) superiores ao B. Avaliou-se, finalmente, a viabilidade econômica de uma unidade produtora de pêssego e abacaxi passa (1300 kg de fruta / dia) pelo processo combinado PSO/SC empregando-se o RC/RU do xarope (método 1) por 15 ciclos. Determinaram-se investimentos iniciais, capital de giro, custos e receitas totais. A lucratividade foi avaliada, empregando-se análise de fluxo de caixa, desconsiderando-se capitais de terceiros. A taxa interna de retorno (TIR) foi de 34%, e o valor presente líquido (VPL) obtido indica duplicação do capital em 20 anos. Os resultados apontam para a viabilidade econômica do projeto
Abstract: The objective of the present study was to evaluate the industrialization of peach cultivars from the State of São Paulo, Brazil, in the semi-dried form, using a combined process involving osmotic pre-drying (OPD) and conventional hot air drying (CD). The aptness of the cultivars Douradão, Régis, Aurora-1 and Diamante was evaluated, using OPD with sucrose syrup (65 °Brix, 45 °C, 6 h) followed by CD (65 °C, 1.5 m/s). The cultivars Regis and Aurora-1 showed the best overall performances (ease of preparation, good process yield and good sensory acceptance). A central compound rotary design was used to investigate the influence of temperature (30 / 50 °C) and sucrose concentration (45 / 65 ºBrix) in the OPD of the Aurora-1 cultivar (slices and halves). The physical and chemical variation of the fruits, the mass loss (ML) and water loss (WL) parameters, and the sensory performance of the products were investigated. The results were modeled using response surface methodology, obtaining the following significant (p<0.05) and predictive mathematical models: for the slices - soluble solids contents, total and non-reducing sugar contents, titratable acidity, L* of color and WL; and for the halves - soluble solids contents, L* of color, WL and ML. The highest values for WL and the best sensory performances were obtained in the following ranges: for the slices - 50 to 54.1 °C and 45 to 65 °Brix; and for the halves - 50 to 54.1 °C and 55 to 65 °Brix. Two reconditioning (RC) methods for the syrup used in the OPD of the peach slices were also evaluated: (1) by sieving, vacuum concentration and replacement of the syrup; (2) idem plus a filtration operation. The trials consisted of 15 OPD cycles (50 °C, 65 °Brix, syrup: fruit ratio of 4: 1) with RC and reuse (RU), followed by complementary drying (CD) (65 °C; 5 h). Physical, chemical and microbiological analyses were carried out on the syrups, raw material and dried fruit. The parameters WL and solids incorporation (SI) were determined and a sensory evaluation of the products was carried out. The microbial loads remained low and RC/RU had no influence on the parameters of WL and SI, nor on the sensory flavor or texture. RC/RU favored maintenance of the yellow color of the product and the methods showed similar performances. In sequence, the sensory performance of peach preserves prepared with the syrups from the previous step after 15 cycles of OPD with RC/RU was evaluated. Three syrup formulations were used for the preserves: (A) syrup from method (1); (B) syrup from method (2); and (C) freshly prepared syrup. There were no significant (p<0.05) differences between the treatments with respect to cloudiness of the syrup and fruit color, but with respect to flavor, treatments A and C were significantly (p<0.05) superior to B. Finally, the economic feasibility of a dried peach and pineapple producing unit (1300 kg fruit / day) using the combined OPD/CD process with syrup RC/RU (method 1) for 15 cycles, was evaluated. The initial investment, turnover capital, costs and total income were determined. Profitability was evaluated by analyzing the cash flow and ignoring third party capital. The return of investment (ROI) was 34% and the net present value (NPV) obtained indicated duplication of the capital in 20 years. These results indicated the economic feasibility of the project
Doutorado
Tecnologia Pós-Colheita
Doutor em Engenharia Agrícola
Lima, NatÃlia Duarte de. "Composite drink powder containing acerola pulp (Malpighia emarginata D.C.) and dairy whey : production and stability." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15998.
Повний текст джерелаThe idea of uniting acerola pulp, tropical product, whey by-product of the dairy industry, led to this experiment to develop a new product with different properties, rich in ascorbic acid, proteins and minerals out. Thus, this study aimed to obtain drink made in containing acerola pulp powder and whey through drying spray-dryer. First, we evaluated the influence of process conditions (temperature:. 115-186 Â C and air flow rate from 3.57 to 4.43 m3 / min) on the hygroscopicity, degree of caking, moisture, color (L *, a *, b *) solubility, ascorbic acid and total protein powders using an experimental design type central composite (CCRD). The established from the best drying conditions (. 175 Â C and 3.7 m3 / min), an outline Simplex centroid mixtures for obtaining the best formulation of the powder mix was made containing three components: acerola pulp, whey, maltodextrin. Powders produced were analyzed the following parameters: acidity, pH, soluble solids, humidity, water activity, ascorbic acid, reducing and total sugars, lipids, protein, ash, color parameters (L *, a *, b *) , solubility, hygroscopicity, caking grade and carotenoids. The products produced by the spraying process proved to be of high quality and physical condition and satisfactory physico-chemical, the best formulation was the sample with 50: 25: 25% (m / m) of acerola pulp, whey and maltodextrin, respectively. Next, we assessed the stability of these powders during 75 days of storage laminated packaging and vacuum sealed. It was concluded that the storage kept drinking with good physical and physical-chemical characteristics, as well as ascorbic acid source (1 146.13 mg / 100g) and proteins (0.49% m / m).
A ideia de unir polpa de acerola, produto tropical, com soro lÃcteo subproduto da indÃstria de laticÃnios, conduziu a este experimento a desenvolver um novo produto com propriedades diferenciadas, rico em Ãcido ascÃrbico, proteÃnas e sai minerais. Neste sentido, este trabalho teve como objetivo a obtenÃÃo de bebida composta em pà contendo polpa de acerola e soro lÃcteo por meio da secagem em spray-dryer. Primeiramente, avaliou-se a influÃncia das condiÃÃes de processo (temperaturas: 115 a 186 ÂC e vazÃo de ar de 3,57 a 4,43 m3 / min.) sobre a higroscopicidade, grau de caking, umidade, cor (L*, a*, b*) solubilidade, Ãcido ascÃrbico e proteÃnas totais dos pÃs atravÃs de um planejamento experimental do tipo composto central rotacional (DCCR). A partir das melhores condiÃÃes de secagem estabelecida (175 ÂC e 3,7 m3 / min.), foi feito um delineamento de misturas Simplex Centroide para obtenÃÃo da melhor formulaÃÃo da mistura em pà contendo trÃs componentes: polpa de acerola, soro de leite e maltodextrina. Os pÃs produzidos foram analisados nos seguintes parÃmetros: acidez titulÃvel, pH, sÃlidos solÃveis, umidade, atividade de Ãgua, Ãcido ascÃrbico, aÃÃcares redutores e totais, lipÃdeos, proteÃnas, cinzas, parÃmetros de cor (L*, a*, b*), solubilidade, higroscopicidade, grau de caking e carotenoides. Os produtos produzidos pelo processo de aspersÃo mostraram-se com qualidade e condiÃÃes fÃsicas e fÃsico-quÃmicos satisfatÃrias, a melhor formulaÃÃo foi da amostra com 50:25:25% (m/m) de polpa de acerola, soro lÃcteo e maltodextrina, respectivamente. Em seguida, avaliou-se a estabilidade destes pÃs, durante 75 dias de armazenamento em embalagem laminada e selada a vÃcuo. Concluiu-se que o armazenamento manteve a bebida com boas caracterÃsticas fÃsicas e fÃsico-quÃmicas, alÃm de fonte de Ãcido ascÃrbico (1 146,13 mg / 100g) e proteÃnas (0,49% m/m).
Чебеняк, Тарас Андрійович, та Taras Chebeniak. "Розробка технології виробництва цукатів із тропічних фруктів". Thesis, Тернопільський національний технічний університет імені Івана Пулюя, 2017. http://elartu.tntu.edu.ua/handle/123456789/19362.
Повний текст джерелаMaster's qualification work is devoted to development of production technology of candied tropical fruit (kiwi) to solve problems and get the finished product with high organoleptic characteristics. It justified the choice of raw material for candied fruit; studied forms of communication moisture from plant material; scientifically appropriateness of osmotic dehydration process for the kiwi; The choice of an effective osmotic active substances (invert sugar), which allowed the use of select optimal parameters of osmotic dehydration (duration, hydrological, temperature). The results made it possible to use process (osmotic dehydration) to remove moisture from the raw materials in the production technology of candied fruits.
Silva, Neiton Carlos da. "Desidratação de resíduos do processamento de maracujá-amarelo por diferentes metodologias." Universidade Federal de Uberlândia, 2015. https://repositorio.ufu.br/handle/123456789/15251.
Повний текст джерелаO Brasil é um dos maiores produtores de frutas do mundo, o que implica na geração de uma grande quantidade de resíduos agroindustriais cujo potencial ainda necessita ser melhor estudado. O maracujá-amarelo (Passiflora edulis f. flavicarpa) é um fruto rico em minerais, vitaminas e fibras e sua produção gera uma grande quantidade de subprodutos como cascas e sementes, que podem chegar até 70% do peso do fruto. Dentro dessa realidade, destacam-se as metodologias de desidratação como alternativa para remoção de umidade desse material, impedindo a proliferação de micro-organismos e abrindo oportunidades para seu posterior aproveitamento. Neste trabalho foram verificados os impactos de quatro metodologias de desidratação no resíduo de maracujá: o uso de ar quente, infravermelho, micro-ondas e liofilização. Em todos foi possível obter um material com níveis de umidade final satisfatórios, destacando-se o uso de micro-ondas como o mais eficiente em termos de tempo. A desidratação por ar quente se mostrou impactada positivamente pela velocidade e temperatura de operação, mas os compostos bioativos sofreram maior impacto da temperatura e do tempo (80oC e 7 horas). A temperatura de 95oC se destacou como a mais eficiente tanto em remoção de umidade quanto nos teores de compostos bioativos para a desidratação por infravermelho, mas verificou-se que uma superexposição a essa radiação além dos limites observados deve ser evitada. O uso de micro-ondas indicou que é possível obter um material final de qualidade e rapidamente, desde que sejam utilizadas potências intermediárias (480 W) e evitado o excesso de exposição. A liofilização resultou em um produto final com melhor aspecto visual, porém seus tempos de operação elevados e o nível de compostos bioativos finais encontrados não obtiveram destaque perante os demais métodos, com exceção aos teores de pectina. Quanto aos compostos bioativos, os fenólicos e flavonoides foram impactados positivamente pela desidratação, atingindo valores próximos e superiores ao do resíduo in natura em todas as metodologias. O ácido cítrico apresentou degradação em todas as condições a que foi submetido, indicando a sensibilidade do mesmo tanto a processos térmicos quanto à liofilização. Já o ácido ascórbico se mostrou fortemente influenciado pela exposição ao aquecimento, apresentando aumento em seus teores, com exceção das amostras liofilizadas. Globalmente, o melhor método de desidratação obtido foi o micro-ondas, indicando um potencial uso do mesmo no aproveitamento do resíduo de maracujá.
Mestre em Engenharia Química
Книги з теми "Fruit dehydration"
Seminar, Warsaw Agricultural University. Osmotic dehydration of fruits and vegetables: Proceedings of the Seminar, April 18 -19, 1994, Warsaw. Warsaw: Warsaw Agricultural University, 1995.
Знайти повний текст джерелаKristen Suzanne's easy raw vegan dehydrating: Delicious & easy raw food recipes for dehydrating fruits, vegetables, nuts, seeds, pancakes, crackers, bread, granola, bars & wraps. Scottsdale, AZ: Green Butterfly Press, 2009.
Знайти повний текст джерелаPopeil, Ron. Dehydrated & delicious: The complete book on dehydrating meats, fruits, vegetables, herbs, flowers, yogurt, and more! Carlsbad, CA: Dehydrator Products, 1992.
Знайти повний текст джерелаBell, Mary T. Mary Bell's Complete Dehydrator Cookbook: Everything you need to know to make delicious dried snacks, jerkies, fruit leathers, nutritious meals, and even potpourri. New York: W. Morrow, 1994.
Знайти повний текст джерелаSMITH, Rebecca. Food Dehydrating Guide: All You Need to Know about Dehydration As a Method for Preserving Fruit, Vegetables, Meat and More. Independently Published, 2021.
Знайти повний текст джерелаAdams, Jackie. Dehydrating Food for Beginners and Seniors: All You Need to Know about Dehydration As a Method for Preserving Fruit, Vegetables, Meat and More. Independently Published, 2022.
Знайти повний текст джерелаDensley, Barbara. Food Preservation Pack: Fun With Fruit Preservation, ABC's of Home Food Dehydration, New Concepts in Dehydrated Food Cookery. Horizon Pub & Dist Inc, 1994.
Знайти повний текст джерелаKeogh, Michelle, and Karielyn Tillman. Dehydrating at Home: Getting the Best from Your Dehydrator, from Fruit Leathers to Meat Jerkies. Quarto Publishing Group UK, 2016.
Знайти повний текст джерелаKeogh, Michelle. Dehydrating at home: Getting the best from your dehydrator, from fruit leathers to meat jerkies. 2015.
Знайти повний текст джерелаHenry, Waelti, and Welchert W. T, eds. Food dehydrator. Pullman, [Wash.]: Cooperative Extension, College of Agriculture and Home Economics, Washington State University, 1985.
Знайти повний текст джерелаЧастини книг з теми "Fruit dehydration"
Somogyi, L. P., and B. S. Luh. "Dehydration of Fruits." In Commercial Fruit Processing, 353–405. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-011-7385-8_8.
Повний текст джерелаBarta, József, Csaba Balla, and Gyula Vatai. "Dehydration Preservation of Fruits." In Handbook of Fruits and Fruit Processing, 133–51. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118352533.ch9.
Повний текст джерелаGiroux, F., S. Guilbert, and G. Trystram. "Dynamic Modelling of Fruit Dehydration." In Developments in Food Engineering, 421–23. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_133.
Повний текст джерелаNabais, Regina. "Overview of Flavors and Fruit Dehydration." In Handbook of Fruit and Vegetable Flavors, 485–514. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470622834.ch26.
Повний текст джерелаMartin-Esparza, Eugenia, and Chelo Gonzalez-Martinez. "Osmotic Dehydration – Vacuum Impregnation of Fruit." In Experiments in Unit Operations and Processing of Foods, 47–51. Boston, MA: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-68642-4_6.
Повний текст джерелаur-Rehman, Salim, and Javaid Aziz Awan. "Dehydration of Fruit and Vegetables in Tropical Regions." In Progress in Food Preservation, 191–209. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119962045.ch9.
Повний текст джерелаManzoor, Arshied, Bisma Jan, Qurat Ul Eain Hyder Rizvi, Pir Mohammad Junaid, Junaid Ahmad Pandith, Ishfaq Hamid Dar, Shayeeb Ahmad Bhat, and Saghir Ahmad. "Osmotic Dehydration Technology for Preservation of Fruits and Vegetables." In Quality Control in Fruit and Vegetable Processing, 167–84. New York: Apple Academic Press, 2023. http://dx.doi.org/10.1201/9781003304999-9.
Повний текст джерелаBehera, Gitanjali, Kalpana Rayaguru, and Prakash Kumar Nayak. "Effect of Ultrasound-Assisted Pre-treatment on Osmo-Dehydration Kinetics and Quality of Star Fruit (Averrhoa Carambola L) Slices: An Optimization Study." In Learning and Analytics in Intelligent Systems, 1019–27. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-42363-6_118.
Повний текст джерелаBaruch, Ieroham, Próspero Genina-Soto, Boyka Nenkova, and Josefina Barrera-Cortés. "Neural Model of Osmotic Dehydration Kinetics of Fruits Cubes." In Artificial Intelligence: Methodology, Systems, and Applications, 312–20. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-540-30106-6_32.
Повний текст джерелаDatta, S., A. Das, S. Basfore, and T. Seth. "Value Addition of Fruits and Vegetables Through Drying and Dehydration." In Value Addition of Horticultural Crops: Recent Trends and Future Directions, 179–89. New Delhi: Springer India, 2015. http://dx.doi.org/10.1007/978-81-322-2262-0_10.
Повний текст джерелаТези доповідей конференцій з теми "Fruit dehydration"
Ueno, Shigeaki, Rei Iijima, Mari Harada, Hsiuming Liu, Reiko Shimada, and Ken Fukami. "Effect of saccharide additives on dehydration–drying kinetics and quality properties of dried kiwi fruit products." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7487.
Повний текст джерелаBellaga, S., L. Ben Haj Said, and K. Allaf. "Partial drying of apple fruits to improve freeze/thaw quality during long term frozen storage." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.8372.
Повний текст джерелаCamacho, María del Mar, Mariana Usganda, Andrea Silva, Luis Egas, and Nuria Martínez-Navarrete. "Influence of freeze-drying conditions on orange powder flowability." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7480.
Повний текст джерелаSaleh, Iman, and Mohammed Abu-Dieyeh. "Novel Prosopis Juliflora Leaf Ethanolic extract as natural Antifungal agent against Botrytis Cinerea: Application on Strawberries’ shelf-life extension." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2021. http://dx.doi.org/10.29117/quarfe.2021.0044.
Повний текст джерелаSpiess, W., and D. Behsnilian. "Osmotic Dehydration of Fruits and Vegetable." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060620.
Повний текст джерелаNikhil, Patil, Mane Dipak, and Manoj J. Deshmukh. "Electronic Based Solar Dryer." In National Conference on Relevance of Engineering and Science for Environment and Society. AIJR Publisher, 2021. http://dx.doi.org/10.21467/proceedings.118.29.
Повний текст джерелаSenthilkumar, G., F. Albert Rohit, M. Antony Garwin, Nivin Joy, S. Ganesan, and J. Hemanandth. "Design and fabrication of dehydrator for vegetables and fruits." In 3RD INTERNATIONAL CONFERENCE ON FRONTIERS IN AUTOMOBILE AND MECHANICAL ENGINEERING (FAME 2020). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0034133.
Повний текст джерелаZhongli Pan, Donald A. Olson, K. S. P. Amaratunga, Carl W. Olsen, Yi Zhu, and Tara H. McHugh. "Feasibility of using infrared heating for blanching and dehydration of fruits and vegetables." In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19612.
Повний текст джерелаJANGAM, SACHIN V., VARSHA S. JOSHI, B. N. THORAT, and U. S. ANNAPURE. "AN INDUSTRIAL PROCESS FOR DEHYDRATION OF TROPICAL FRUITS: A CASE STUDY OF SAPOTA." In The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0165.
Повний текст джерелаNarain, Narendra, P. M. Nogueira, M. T. Leite Neta, H. C. S. Araújo, M. S. Jesus, and S. Shanmugam. "Effect of spray drying on volatile compounds of acerola pulp." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7808.
Повний текст джерелаЗвіти організацій з теми "Fruit dehydration"
Schaffer, Arthur A., and Jocelyn Rose. Understanding Cuticle Development in Tomato through the Study of Novel Germplasm with Malformed Cuticles. United States Department of Agriculture, June 2013. http://dx.doi.org/10.32747/2013.7593401.bard.
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