Lijuan, Z., Jianguo, L., Yongkag, P., Thermal Dehydration Met- hods for Fruits and Vegetables., Drying Technology, Vol. 23, 2005, pp. 2249-2260.Lijuan Z, Jiango L. Thermal Dehydration methods for fruits and vegetables. Dry Technol. 2005; 23: 2249-2260....
Advances in dehydration techniques and development of novel drying methods have in recentyears enabled the preparation of a wide range of dehydrated products and convenience foods from fruits and vegetables meeting the quality, stability and functional requirements coupled with economy. This has been ...
The drying process is one of the widely accepted methods used to improve the shelf-life by decreasing the water activity of fruits and vegetables. The reduction of water activity will help to retard microbiological activity as well as to reduce the physio-chemical changes of material (Pellissery...
The main cause of perishability of fruits and vegetables are their high water content. To increase the shelf life of these fruits and vegetables many methods or combination of methods had been tried. Osmotic dehydration is one of the best and suitable method to increase the shelf life of fruits...
Canning and freezing are the most common methods of food preservation, but dehydrating fruits, vegetables and herbs is an efficient and healthy way to preserve your garden’s bounty. Dried food takes up less space than jars and freezer containers. ...
The objective of this study was to evaluate the feasibility of using medium and far infraredheating for blanching and dehydration of various fruits and vegetables. The infrared blanching wasreferred as infrared dry-blanching (IDB) in this study since no water or steam was used. A catalyticinfrared...
Dehydration, in food processing, means by which many types of food can be preserved for indefinite periods by extracting moisture, thereby inhibiting the growth of microorganisms. Dehydration is one of the oldest methods of food preservation and was used
Osmotic dehydration of fruits and vegetables is achieved by placing the solid/semi solid, whole or in pieces, in a hypertonic solution (sugar and/or salt) ... S Chandra,D Kumari - 《Critical Reviews in Food Science & Nutrition》 被引量: 29发表: 2015年 An alternative method for the indus...
If you're sick,keep taking small sips of drinks like water or juice,even if you're not that thirsty or hungry.Eating an icepop (冰棒 ) is a great way.Other foods,such as fruits and vegetables,contain water,too.But if your stomach is not feeling well,you might not be ready for ...
Marcela Gongora-Nieto - 《Journal of Food Engineering》 被引量: 446发表: 2001年 Recent advances in drying and dehydration of fruits and vegetables: a review Fruits and vegetables are dried to enhance storage stability, minimize packaging requirement and reduce transport weight. Preservation of fruits...