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RISmulti-objective optimization of air-dried banana quality pretreated with osmotic dehydration and ultrasonication using RSM
concentration (30 and 50 Brix) and ultrasonication. Dehydrated banana slices were then subjected to air drying at 60 and 80 C for 4, 5 and 6 hours. Color changes, shrinkage and moisture content of dried samples were regarded as responses to the non...
Effect of coating concentration and combined osmotic and hot-air dehydration on some physico-chemical, textural and sensory properties of apple slabs
In a 120 min osmotic dehydration procedure followed by an air drying process, the effect of Carboxy-Methyl Cellulose (CMC) on some qualitative characteristics of apple slabs including browning index (BI) and rehydration capacity were studied...
Online measuring of quality changes of banana slabs during convective drying
Color and shrinkage are two main quality attributes of dried banana. In this study, a hot air dryer equipped with a computer vision system -CVS- was employed for online monitoring of quality changes of banana during drying. ...
Preserving melons by osmotic dehydration in a ternary system
In this study, the kinetics of osmotic dehydration of melons (Tille variety) in a ternary system followed by air-drying for preserving melons in the summer to be used in the winter were investigated. The effect of different osmotic solution...
Preserving Melons by Osmotic Dehydration in a Ternary System Followed by Air-Drying
In this study, we present the kinetics of osmotic dehydration of melons (Tille) in a ternary system along with air-drying for preserving melons in the summer to be used in the winter. The effect of different osmotic solution concentrations 30, 40...
Multi-Objective Optimization of Osmotic– Ultrasonic Pretreatments and Hot-Air Drying of Quince Using Response Surface Methodology
to air-drying at 60 and 80 °C. Rehydration ratio,
shrinkage, and moisture content of dried samples were
regarded as responses to the non-thermal and air-drying
conditions. Multi-objective optimization led to obtaining the...
Preserving Melon by Osmotic Dehydration in a Ternary System
In this study, the kinetics of osmotic dehydration of melons (Tille variety) in a ternary system followed by air-drying for preserving melons in the summer to be used in the winter were investigated. The effect of different osmotic solution...
Effect of Osmotic Dehydration and Air Drying on Physicochemical Properties of Dried Kiwifruit and Modeling of Dehydration Process Using Neural Network and Genetic Algorithm
Abstract In this study, effect of osmotic dehydration and
hot air-drying conditions on shrinkage, rehydration capacity,
and moisture content of dried kiwifruit was investigated
and artificial neural network and genetic algorithm...
Study on the effect of osmotic pretreatment on the quality of air-dried potato sticks using response surface methodology
بهینه‌سازی خشک کردن خلال‌های سیب‌زمینی با استفاده از پیش‌تیمار اُسمزی و روش سطح پاسخ
در این تحقیق، تأثیر پیش‌تیمار اسمزی بر ویژگی‌های کیفی و خصوصیات حسی خلال‌های سیب‌زمینی خشک‌شده مورد بررسی قرار گرفت. محتوای رطوبت، ظرفیت بازجذب آب، چروکیدگی، قهوه‌ای شدن، شاخص‌های رنگی و خصوصیات حسی (طعم، رنگ، شکل‌ظاهری، ...