Ara
Toplam kayıt 45, listelenen: 11-20
Effects of hot air and freeze drying methods on antioxidant activity, colour and some nutritional characteristics of strawberry tree (Arbutus unedo L) fruit
(Sage Publications Ltd, 2012)
Antioxidant activity, colour and some nutritional properties of hot air and freeze-dried strawberry tree (Arbutus unedo L.) fruits were investigated. Additionally, the effects of two pre-treatments, namely ethyl oleate and ...
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 ...
The effects of different drying methods on drying kinetics and color parameters of strawberry tree (Arbutus unedo L.) fruit
(2012)
In this study, changing of drying kinetics and color parameters of halved and whole strawberry tree fruits were evaluated by using hot air drying at 50 °C, 60 °C and 70 °C and vacuum drying at 60 °C, 70 °C and 80 °C. Fruits ...
Drying behavior of prina (crude olive cake) using different types of dryers
(Taylor & Francis Inc, 2016)
The purpose of this research is to investigate the drying kinetics and determine the suitable drying method of prina, which is obtained after pressing of olives in olive oil factories, and which cannot be used efficiently ...
The Effects of Olive Pomace Ash on the Color Change of the Composite Material and Its Mechanical Properties
(2018)
The purpose of this study is to apply olive pomace ash (Prina ash), which is the remainingpulp after the pressing of olives, to a plastic material. Prina particles transformed intothe ash were mixed in Polypropylene (PP) ...
Effects of different drying techniques on drying characteristics and some quality attributes of sorrel (Rumex Acetosa L.)
(Scibulcom Ltd., 2017)
This research aimed to determine the effect of different drying methods on changes of drying behaviours and some quality parameters (dry matter, colour, water activity) of sorrel (Rumex acetosa L.) leaves. For this purpose, ...
Sorption isotherms and net isosteric heat of sorption for plum osmotically pre-treated with trehalose and sucrose solutions
(National Centre for Agrarian Sciences, 2014)
Net isosteric heat of sorption can be used to determine the energy requirements of drying processes. Trehalose pre-treatments have better effects on some quality properties such as colour, shrinkage and cell reconstruction ...
Effects of open air and solar drying on the nutritional quality of seed oil, seeds and skins from Muscat Hamburg grapes
(Consejo Superior Investigaciones Cientificas-Csic, Inst Grasa, 2018)
Grape pomace is an agro-industrial by-product from the production of must (grape juice) by pressing whole grapes. In order to evaluate the seeds and skins of the grape pomace, it must first be dried and then separated in ...
Effects of Different Drying Methods on Drying Kinetics and Color Parameters of Strawberry Tree (Arbutus unedo L.) Fruit
(Namık Kemal Üniversitesi, Ziraat Fakültesi, 2013)
Changing of drying kinetics and color parameters of strawberry tree fruits that were notreated (NPT), ethyl oleate pretreated (EO) and water blanched at 80 ºC (WB) for one minute were evaluated during hot air drying at 50 ...
Selected Mechanical Properties and Bruise Susceptibility of Nectarine Fruit
(Taylor & Francis Inc, 2012)
This research was conducted to evaluate some mechanical properties and bruise susceptibility of nectarine (Prunus persica variety). Compression and impact tests were conducted to determine the mechanical properties and the ...