Satimehin, A.; Oluwamukomi, M.; Enujiugha, V. N.; Bello, M.(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] This study was conducted to determine the drying characteristics of oyster mushroom (Pleurotus ostreatus) at 50, 60 and 70 °C. Pleurotus ostreatus were cleaned and dried in a laboratory cabinet dryer. The drying data ...
[EN] his study discusses the influence of temperature and total moisture content on ice fraction in organic apples during atmospheric freeze-drying process. The ice formation of glass transition events were described by ...
Fartdinov, Dinar; Comaposada, Josep; Muñoz, Israel; De Wit, Nieco; Gou, Pere; Guàrdia, Maria(Editorial Universitat Politècnica de València, 2018-09-07)
[EN] The MW heating at early or at final stage of drying process to obtain a crispy apple snack was studied. The effect of MW power and time of application was also evaluated on colour, texture, physico-chemical and sensory ...
[EN] X-ray computed tomography technique was used to observe microstructure formation during freeze-drying. A specially designed vacuum freeze-drying stage was equipped at the X-ray CT stage, and the frozen and dried ...
[EN] Artisanal fresh cheese is a type of cheese from Hispanic origin and one of the most consumed; however, its shelf life is short due to of its pH is close to neutrality, high aw and low salt content. The fluidized bed ...