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21st International Drying Symposium: Enviados recientemente

Mostrando ítems 31-35 de 254

Drying characteristics and mathematical modelling of the drying kinetics of oyster mushroom (Pleurotus ostreatus)

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 ...
Description of atmospheric freeze-drying process of organic apples using thermo-physical properties

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

[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 ...
Healthy apple snack developed using microwaves

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 ...
Observation of microstructure change during freeze-drying by in-situ X-ray Computed Tomography

Nakagawa, Kyuya; Tamiya, Shinri; Sakamoto, Shu; Do, Gabsoo; Kono, Shinji; Ochiai, Takaaki (Editorial Universitat Politècnica de València, 2018-09-07)

[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 ...
Evaluation of the physicochemical properties of dehydrated artisanal cheese during storage

Calis-Pérez, Carlos; Domínguez-Niño, Alfredo; Urrea-García, Galo; Luna-Solano, Guadalupe (Editorial Universitat Politècnica de València, 2018-09-07)

[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 ...