effects of ethyl oleate and microwave blanching on drying

Microwave intermittent drying characteristics and model

Abstract Microwave intermittent drying technology was applied to thin-layer drying of apple slices by microwave on-line detection device The drying dynamics of apple slices microwaved at 700 W 600 W 450 W and 250W with slice thickness of 3 mm 5 mm 7 mm and 9 mm and heating for 4 s 5 s 6 s and 7 s were studied

Effects of Pretreatment on the Drying Rates and

The effects that two pretreatments -blanching and freezing- used prior to drying had on the drying rate and drying time of potato were investigated An untreated sample was used as a control The initial and overall drying rates were highest for the freezing treatment which resulted in the shortest drying times

Review of the Sensory and Chemical Characteristics of

2020-2-1Understanding almond flavor in terms of both sensory aspects and chemistry is essential for processors to maintain almond quality and to correctly identify acceptable or unacceptable product This overview of the sensory and chemical characteristics of almond flavor discusses raw and heat-processed almonds the volatile compounds generated upon heating the aroma qualities associated with

Effects of steam‐microwave blanching and different

The maturity of the raw material blanching techniques and drying methods were investigated in order to select the best condition to produce high qualities of dried T laurifolia leaves RESULTS The 1st stage of maturity was selected and steam‐microwave blanching (SMB) for 4 min was adequate for blanching leading to the maximum recovery of

C T College of Business at the University of

2014-9-11 (50 points)The textarea shown to the left is named ta in a form named f1 It contains the top 10 000 passwords in order of frequency of use -- each followed by a comma (except the last one) When the Execute p1 button is clicked the javascript function p1 is executed This function:

Effect of blanching methods on drying kinetics of bell

2011-12-1The challenge of reducing drying time and undesirable changes has led to the development of various pretreatment techniques Pretreatment of food materials which includes blanching chemical pretreatment osmotic dehydration soaking in ascorbic acid before or on drying have been investigated to improve the effect of drying and give eventual dried products of good nutritional quality [5 9

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Effects of ethyl oleate and microwave blanching on drying kinetics of bitter gourd Journal of Food Science and Technology 54(5): 1192-1198 2017 Increase in the free radical scavenging capability of bitter gourd by a heat-drying process Food and Function 4(12): 1850-1855 2013

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Effects of ethyl oleate and microwave blanching on drying kinetics of bitter gourd Journal of Food Science and Technology 54(5): 1192-1198 2017 Increase in the free radical scavenging capability of bitter gourd by a heat-drying process Food and Function 4(12): 1850-1855 2013

Mathematical modelling of the thin layer drying of

In this study the influence of air temperature on thin-layer drying of banana blossom was investigated Drying characteristics of the flowers were determined using heated ambient air at temperature from 40 C to 60 C The effects of air temperature and drying time were also determined Results indicated that drying of the blossoms took place in the falling rate period

Effects of Pretreatment on the Drying Rates and

The effects that two pretreatments -blanching and freezing- used prior to drying had on the drying rate and drying time of potato were investigated An untreated sample was used as a control The initial and overall drying rates were highest for the freezing treatment which resulted in the shortest drying times

Bioactive Compounds of Blueberries: Post

2015-8-106 5 Microwave Drying Microwave drying is a method that uses the transfer of electromagnetic waves (i e microwaves) through the material to generate heat by the oscillation of molecules The heat is produced at about the same rate within the entire volume of the materials Microwave drying was previously applied to blueberries [11 79 107]

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Effects of ethyl oleate and microwave blanching on drying kinetics of bitter gourd Journal of Food Science and Technology 54(5): 1192-1198 2017 Increase in the free radical scavenging capability of bitter gourd by a heat-drying process Food and Function 4(12): 1850-1855 2013

Review of the Sensory and Chemical Characteristics of

2020-2-1Understanding almond flavor in terms of both sensory aspects and chemistry is essential for processors to maintain almond quality and to correctly identify acceptable or unacceptable product This overview of the sensory and chemical characteristics of almond flavor discusses raw and heat-processed almonds the volatile compounds generated upon heating the aroma qualities associated with

Effect of Ethyl Oleate Pretreatment on Drying of

Ginger is of high value and export oriented commodity crop which plays an important role in agricultural sector Proper drying techniques are required to capitalize this crop In the present study the effect of chemical pretreatment of alkaline ethyl oleate on drying behaviour of ginger was investigated and compared with untreated ginger at selected temperatures of 45 55 and 65#xb0 C at a

Effect of Ethyl Oleate Pretreatment on Drying of

The Influence of Abrasive Pretreatment on Hot Air Drying of Grape: Ethyl oleate production by means of pervaporation-assisted esterification using heterogeneous catalysis: Investigation of some pretreatments on energy and specific energy consumption drying of black mulberry: Effects of microwave pretreatment on the energy and exergy utilization

Drying of Food

Microwave Drying and Radio Frequency Drying Microwave drying uses the electromagnetic radiation in the microwave frequency range (300– 3 000MHz) as a form of energy to dry food products Microwave drying systems take advantage of the fact that microwaves directly interact with polar molecules especially water in moist foods to generate heat

Indian Institute of Food Processing Technology (IIFPT)

2018-7-18effect of ethyl oleate assisted blanching and drying on antioxidant properties of bitter gourd b156 s1019 study on effects of blanching and suitability of drying models for fenugreek leaves (trigonella foenum-graceum) b157 s1008 kinetics of microwave assisted

topic19a

2020-4-22Steam blanching results in greater retention of water soluble nutrients than water blanching Microwave blanching results in better ascorbic acid retention in Brussels sprout Vegetables that have significant loss of vitamin c and thiamine from blanching include spinach broccoli green beans lima beans Brussels sprout cauliflower and peas

C T College of Business at the University of

2014-9-11 (50 points)The textarea shown to the left is named ta in a form named f1 It contains the top 10 000 passwords in order of frequency of use -- each followed by a comma (except the last one) When the Execute p1 button is clicked the javascript function p1 is executed This function:

Food and Bioproducts Processing

Close The Infona portal uses cookies i e strings of text saved by a browser on the user's device The portal can access those files and use them to remember the user's data such as their chosen settings (screen view interface language etc ) or their login data

Recent advances in conventional drying of foods

Drying kinetics has been studied to predict drying time and conditions for several food products The review aims at displaying evolution of these techniques and critically reviewing the challenges and opportunities for drying of foods Keywords: Artificial drying Drying Drying kinetics Dried food products Natural drying

Hydrogen Peroxide

Hydrogen peroxide topical solution is used to cleanse wounds suppurating ulcers and local infections Hydrogen peroxide topical solution has been used in the treatment of inflammatory conditions of the external auditory canal and as a mouthwash or gargle (eg in the treatment of

Drying of Exotic Tropical Fruits: A Comprehensive

This paper provides a capsule overview of recent experimental studies dealing with the drying of a large assortment of tropical and subtropical fruits also called "exotic" fruits The term exotic includes a number of tropical fruits that are not yet commonly found in global markets but do have the potential to do so in view of their appearance taste and textural and nutritional quality

Office of Pensions

2018-3-9Drying Oven Accessories 41104512 Drying Ovens 41104510 Explosion-proof Ovens 41104506 High Temperature Ovens Hybridization Oven Accessories Hybridization Ovens 41104511 Microwave Oven Accessories 41104507 Microwave Ovens Vacuum Ovens 41104509 High-Throughput Analysis High-Throughput Reactors 23151804 High-Throughput Analysis Concentrator Components

THE INFLUENCE OF APPLICATION OF PRETREATMENT

The synergistic effect of the application of pretreatment on osmotic dehydration was investigated Various osmotic agents such as sucrose glucose fructose maltodextrin and sorbitol and different pretreatment solutions such as 5% Na 2 S 2 O 5 5% K 2 S 2 O 5 2% ethyl oleate (EO) + 5% Na 2 S 2 O 5 2% EO + 5% K 2 S 2 O 5 and 5% K 2 CO 3 were