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Fatma Soysal, Osman Ismail (Author)
Pág. 551 - 558
In this study, the effect of temperature and pretreatment on the rehydration capacity of nectarine slices dried either with pretreatment and under ambient conditions (?natural?) at 50°C in a cabinet dryer was investigated. Rehydration proceeded wit...
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Bowen Wu, Guojun Ma, Fangxin Wan, Junmin Ma, Zepeng Zang, Yanrui Xu, Ao Chen and Xiaopeng Huang
This study applied direct-contact ultrasound-assisted Vacuum Far-Infrared (VFIR) to dry Cistanche slices, investigating the influence of radiation temperature (45 °C, 55 °C, 65 °C), ultrasonic frequency (20 kHz, 40 kHz, 60 kHz) and ultrasonic power (72 W...
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Ibrahim Doymaz
Pág. e40570
Kiwifruit slices were dried at four different air drying temperatures of 50, 55, 60 and 70ºC and at 2 m s-1 air velocity by using a cabinet dryer in this study. The drying, rehydration and colour characteristics were significantly influenced by pretreatm...
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Ibrahim Doymaz (Author)
Pág. e40570
Kiwifruit slices were dried at four different air drying temperatures of 50, 55, 60 and 70ºC and at 2 m s-1 air velocity by using a cabinet dryer in this study. The drying, rehydration and colour characteristics were significantly influenced by pretreatm...
ver más
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