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Showing 1 to 3 of 3 for “"refractance window drying"”.

  1. Effects of freeze drying, refractance window drying and hot-air drying on the quality parameters of açaí

    Item released from any restrictions by Sarah Shreeves (sshreeve@illinois.edu) on 2012-05-19T10:00:14Z

    uiuc Repository record for Effects of freeze drying, refractance window drying and hot-air drying on the quality parameters of açaí (opens in a new tab)

  2. Use of ultrasonication, thermogravimetric analysis and newly developed hot-air drying platform for evaluation and optimization of drying processes of agricultural materials

    Drying is one of the oldest and most complex unit operations in the food industry. Four billion tons per year of food are produced for human consumption worldwide, and about 20% of the products are dehydrated. Hot-air drying is the most widely used drying method for preserving fruits and …

    uiuc Repository record for Use of ultrasonication, thermogravimetric analysis and newly developed hot-air drying platform for evaluation and optimization of drying processes of agricultural materials (opens in a new tab)

  3. Bioactive compounds in leek (Allium ampeloprasum var. porrum): analysis as a function of the genetic diversity, harvest time and processing techniques

    … methods, including lactic acid fermentation and drying, were therefore investigated in Chapter 9 with regard to the retention of the antioxidant properties. The results of Chapter 9 demonstrate the higher antioxidant capacity and polyphenol content upon fermentation especially in the green …

    ghent Repository record for Bioactive compounds in leek (Allium ampeloprasum var. porrum): analysis as a function of the genetic diversity, harvest time and processing techniques (opens in a new tab)