Add to ORKGThis paper presents a kinetic study of osmotic dehydration and air drying with and without osmotic pre-treatment of carrot. Carrot cylinders of different diameters (4.5, 7 and 9 mm) were employed and, osmotic solutions of sodium chloride of different concentrations (17, 22 and 26 % w/w) at various process temperatures (25, 35 and 45°C) an
In this paper the kinetics of osmotic dehydration of carrot and the influence of this pretreatment o...
Kinetics of osmotic dehydration (OD) and effects of sucrose impregnation on thermal air-drying of pu...
A new method of drying fruits and vegetables, a combination of the osmotic drying with the CO2 puffi...
This paper presents a kinetic study of osmotic dehydration and air drying with and without osmotic p...
This paper presents a kinetic study of osmotic dehydration and air drying with and without osmotic p...
This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three...
Carrot is dried for consumption in the form of slices and cubes. The objective of this work was to f...
Several vegetables and fruits, apple, ginger, carrot, and pumpkin were dehydrated under various Osmo...
Introduction: Carrot is one of the most commonly used vegetables for human nutrition due to high vit...
The effect of water (0 °Brix), as well as osmotic pre-treatment (5–60 °B), on the rehydration kineti...
In the area of food dehydration, drying of vegetables has a very representative position, it has the...
In this study, the effects of freeze drying (FD), hot-air drying (HAD) and combined drying (HAD-FD) ...
The purpose of this work was to study the infl uence of osmotic pretreatment on the convective dryin...
Mass transfer was quantitatively investigated during osmotic dehydration of fresh carrot over a rang...
Abstract A new method of drying fruits and vegetables, a combination of the osmotic drying with the...
In this paper the kinetics of osmotic dehydration of carrot and the influence of this pretreatment o...
Kinetics of osmotic dehydration (OD) and effects of sucrose impregnation on thermal air-drying of pu...
A new method of drying fruits and vegetables, a combination of the osmotic drying with the CO2 puffi...
This paper presents a kinetic study of osmotic dehydration and air drying with and without osmotic p...
This paper presents a kinetic study of osmotic dehydration and air drying with and without osmotic p...
This paper concerns convective drying of carrot preliminary dehydrated in aqueous solutions of three...
Carrot is dried for consumption in the form of slices and cubes. The objective of this work was to f...
Several vegetables and fruits, apple, ginger, carrot, and pumpkin were dehydrated under various Osmo...
Introduction: Carrot is one of the most commonly used vegetables for human nutrition due to high vit...
The effect of water (0 °Brix), as well as osmotic pre-treatment (5–60 °B), on the rehydration kineti...
In the area of food dehydration, drying of vegetables has a very representative position, it has the...
In this study, the effects of freeze drying (FD), hot-air drying (HAD) and combined drying (HAD-FD) ...
The purpose of this work was to study the infl uence of osmotic pretreatment on the convective dryin...
Mass transfer was quantitatively investigated during osmotic dehydration of fresh carrot over a rang...
Abstract A new method of drying fruits and vegetables, a combination of the osmotic drying with the...
In this paper the kinetics of osmotic dehydration of carrot and the influence of this pretreatment o...
Kinetics of osmotic dehydration (OD) and effects of sucrose impregnation on thermal air-drying of pu...
A new method of drying fruits and vegetables, a combination of the osmotic drying with the CO2 puffi...