Konu "Dehydration" için Meslek Yüksekokulları listeleme
Toplam kayıt 3, listelenen: 1-3
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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 ... -
Vacuum Drying Kinetics of Barbunya Bean (Phaseolus vulgaris L. elipticus Mart.)
(Univ Philippines Los Banos, 2011)Vacuum drying characteristics of barbunya bean (P. vulgaris L. elipticus Mart) were investigated in a laboratory scale vacuum dryer for a temperature range of 50-80 degrees C at constant vacuum pressure of 50 kPa. Results ...