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21st International Drying Symposium: Enviados recientemente

Mostrando ítems 16-20 de 254

Effect of the solar dehydration on the antioxidant capacity and the content of flavonoids of the blackberry pulp (rubus spp)

Silva-Norman, Azucena; López-Ortiz, Anabel; García-Valladares, Octavio; Pilatowsky-Figueroa, Isaac; Ramirez, J. R. (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Technical performance of two solar drying technologies was evaluated: Solar Greenhouse Drying (SGD) with auxiliary heating system, and Direct Solar Drying (DSD) in order to evaluate its effect on antioxidant activity ...
Moisture content modeling and effective moisture diffusivity determination during convective solar drying of blackberry (rubus spp) and basil (Ocimum basilicum L.)

López-Ortiz, Anabel; Gallardo-Brígido, J. C.; Silva-Norman, A.; Pilatowsky-Figueroa, Isaac; García-Valladares, Octavio; Rodríguez-Ramírez, Juan (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The goal of reducing energy consumption (EC), losses and waste (FL) in the food processing is a challenges in the worldwide. The use of active solar greenhouse dryers (GHD) for EC and FL reductions has increased due ...
Finish drying and surface sterilization of bay leaves by microwaves

Kapoor, Ashish; Sutar, Parag (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Bay leaves (Laurus nobilis L.) refers to aromatic leaves which are native to minor regions of Asia. In order to extend the shelf life of the bay leaves its water activity and the surface micro-organisms were reduced ...
Investigation of influence of pre-treatment and low-temperature on drying kinetics, sorption properties, shrinkage and color of brown seaweeds (Saccharina Latissima)

Tolstorebrov, Ignat; Eikevik, Trygve; Petrova, Inna; Shokina, Yulia; Bantle, Michael (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Drying kinetics of Saccharina latissima (raw and blanched) at low temperatures (10.0, 25.0 and 38.0 °C) was studied. The effective moisture diffusivity coefficient varied due to temperature alterations in the range ...
Mathematical relationship between glass transition temperature and water activity of cellular and non-cellular food systems

Nguyen, Thanh; khalloufi, Seddik; Ratti, Cristina (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Cellular and non-cellular-solid food systems were used to obtain experimental data of aw and Tg as a function of moisture content during drying. GAB, Gordon-Taylor, and Khalloufi-Ratti models were used to obtain the ...