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Changes of Nutritional and Physical Quality Characteristics During Storage of Osmotic Pretreated Apple Before Hot Air Drying and Sensory Evaluation
(Wiley-Hindawi, 2013)
The aim of this research was to increase the application of different osmotic dehydration solutions to decrease the drying time, and decrease the loss of quality after drying and during storage of apples. Sucrose and ...
Investigation of the Performance of a Hybrid Dryer Designed for the Food Industry
(Mdpi, 2019)
In this study, a microwave energy conveyor dryer with the support of solar energy was researched with respect to its usability in the food industry and its short drying time and low energy requirements. The hot air produced ...