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Mengqing Li, Mengyao Li, Xuetao Zhang, Qian Zhang and Xuhai Yang
The objective of this research was to investigate the effect of infrared-combined hot air intermittent drying (IIRHAD) on energy consumption, drying characteristics, and the quality of jujube slices. The water content of jujube slices decreased from 0.26...
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Yuan Zhong, Ye Jin, Shaoqing Xu, Xiangrui Liu and Jianli Song
Thrips have become some of the most challenging pests to control in mango production due to their short developmental time, hidden locations and resistance to pesticides, in the tropical regions of China. To improve pesticides efficacy, the tank-mix adju...
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Abdulrahman Alhashimi, Arwa Abdulkreem AL-Huqail, Mustafa H. Hashem, Basem M. M. Bakr, Waleed M. E. Fekry, Hosny F. Abdel-Aziz, Ashraf E. Hamdy, Ramadan Eid Abdelraouf and Maher Fathy
Many techniques have been and are being made to find alternatives to water-saving practices. Among them, Partial root drying (PRD), one effective approach, plays a major role in reducing the harmful effects of water deficit stress. Field experiments were...
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Hasmet Emre Akman, Ismail Boyar, Sadiye Gozlekci, Onur Saracoglu and Can Ertekin
In this study, 3 mm thick quince slices were dipped in bitter orange (BO), tangerine (Citrus deliciosa Mediterranean) (CDM), orange (O), tangerine (Citrus reticulata Owari) (CRO), pomegranate (P) juices and a non-pre-treatment (control) dried at an air t...
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Sthefany Leticia Aguilera-Chávez, Tzayhri Gallardo-Velázquez, Ofelia Gabriela Meza-Márquez and Guillermo Osorio-Revilla
The Mexican plum (Spondias purpurea L.) is a source of phenolic compounds; however, these compounds are susceptible to various factors (humidity, temperature, light, oxygen), as well as the digestion process, which can modify their bioaccessibility. This...
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Raimundo P. Farias, Ricardo S. Gomez, Elisiane S. Lima, Wilton P. Silva, Ivonete B. Santos, Maria J. Figueredo, Genival S. Almeida, Fagno D. Rolim, Vital A. B. Oliveira, Guilherme L. Oliveira Neto and Antonio G. B. Lima
Fresh bananas are fruits with high moisture content after harvest and are submitted to a drying process to minimize waste and increase shelf life. This work aims to experimentally study the convective drying of bananas in an oven with hot-air recirculati...
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Vasileios K. Firfiris, Zoi D. Kaffe, Sotirios D. Kalamaras, Antonios A. Lithourgidis, Anastasia G. Martzopoulou and Thomas A. Kotsopoulos
Agricultural product drying is of great importance as it is a reliable method for fruit and vegetable preservation. Tackling the high energy consumption of the process will reduce the final product cost and mitigate greenhouse gas emissions. In this work...
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Katrin Jödicke, Robin Zirkler, Timo Eckhard, Werner Hofacker and Bernd Jödicke
In modern fruit processing technology, non-destructive quality measuring techniques are sought for determining and controlling changes in the optical, structural, and chemical properties of the products. In this context, changes inside the product can be...
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Anna Michalska-Ciechanowska, Joanna Majerska, Jessica Brzezowska, Aneta Wojdylo and Adam Figiel
Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reas...
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Oleg Burdo,Igor Bezbakh,Nikolay Kepin,Aleksandr Zykov,Igor Yarovyi,Aleksander Gavrilov,Valentyna Bandura,Igor Mazurenko
Pág. 24 - 32
The paper reports results of investigating innovative equipment for the integrated processing of food raw materials, which would make it possible to implement the local energy influence directly on the particles of a dispersed material, the near-boundary...
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