2017-10-22the effect of drying pretreatments on the drying characteristics of banana as inves-tigated by various researchers Effects of different pre-treatments on drying characteristics of banana slices as conducted by Abano and Sam-Amoah (2011) revealed a min-imum rehydration ratio of 1 215 for ascorbic acid treated slices and a maxi- This paper investigated the effects of different pretreatments on the drying process and quality characteristics of catalytic infrared (CIR) dried garlic slices Different garlic samples including a control (un-pretreated) and samples pretreated with alcohol alcohol-ultrasound (US + Alcohol) and water-ultrasound (US + Water) were prepared

The effect of pretreatments on air drying

2016-3-24In this study whole and peeled persimmons were dried in the ranges of 55–75 C of drying temperature in a hot air dryer The effect of drying temperature and pretreatments on the drying characteristics was determined Immersing in a solution of 20 % sucrose resulted in an increase in the drying rate of persimmons A non-linear regression procedure was used to fit five thin-layer drying

2007-9-1Effects of pretreatments with trehalose on drying of sliced vegetables (potato and carrot) were experimentally investigated Two different pretreatment methods were tested Sliced vegetables were steam-blanched and then immersed in a sugar solution In another method sliced vegetables were coated with sugar powder and then steam-blanched

The drying rate curves showed that drying occurred in falling rate period and the drying times of pretreated ginger were shorter than those of untreated ginger Thin-layer drying models such as Newton Page Modified Page Henderson and Pabis and Wang

2017-2-16Pretreatments and different drying methods resulted in a 13 69% to 19 72% degradation of the initial capsaicinoid content prior to drying and textural characteristics of dried products Likewise drying can diminish the Effects of these drying methods in terms of physico-chemical properties rehydration ability

2020-7-5This study was aimed to evaluate the effect of pre-treatments and drying methods on the chemical composition (proximate composition β-carotene content and phytochemicals) functional properties microbial and sensory of orange-fleshed sweet potato flour and porridge Physical (blanching) and chemical (1% salt 0 5% citric acid solution soaked for 20 min) of the sliced OFSP followed by drying

Effect of Various Pretreatments on Quality Attributes

The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices Four different pretreatments addressed in this study were (1) blanching as control (2) blanching and osmotic dehydration with maltodextrin (MD) solution (3) blanching osmotic dehydration and coating with sodium carboxymethyl cellulose (CMC) (4) blanching and

2020-4-19Full Article EffectS of Steaming and Microwave Pretreatments on Mass Transfer CHARACTERISTICS of Aleppe oak (Quercus infectoria)Hadi Dashti a Mahdi Shahverdi a * Hamid Reza Taghiyari b Shoboo Salehpur c and Sina Heshmati c In this research effects of steaming and microwave pretreatments on the mass transfer properties of never-dried Q infectoria were investigated

2020-1-9deterioration reactions during drying and subsequent storage Therefore the objectives of this review were to present an over-view of the advances in pretreatment technologies (Fig 1)of fruits and vegetables before drying and evaluate the effects of different pretreatments on drying characteristics

In this study changes in the drying kinetics color change and the energy consumption for microwave energy were investigated for Trabzon persimmon In addition to that the microstructure of the persimmon was also investigated by considering its thermal changes It is important to be aware of the purpose of the drying process for determining the drying system

The effects of ascorbic acid salt solution lemon juice and honey pretreatment on the drying kinetics and sensory characteristics were studied Pretreatments used affected the effective moisture diffusivity and rehydration properties of the dried mangoes

Hameed O B Ahsan H Rather A H Hussain S Z Naik H R Influence of Pretreatments and Drying Methods on Water Activity Dehydration and Rehydration Ratio of Dried Tomato Zharikov E Tolstaya A Analysis of Magnetic Endoscopic Capsule Movement in

This study aimed to determine the effects of different pretreatments on the sensory quality and shelf life of dehydrated sliced banana Treatments designated as follows: T1- Control no pretreatment applied T2- 100g sliced banana: 4166 mg (8 33 tablets of 500mg) ascorbic acid T3- 100g sliced banana : 5 0 g of salt T4- 100g sliced banana : 100 ml lemon juice

The drying rate curves showed that drying occurred in falling rate period and the drying times of pretreated ginger were shorter than those of untreated ginger Thin-layer drying models such as Newton Page Modified Page Henderson and Pabis and Wang

Effects of different pretreatments on drying

2014-6-17assess the effects of different pretreatments and temperature on drying characteristics of banana slices Specifically the work aimed to investigate the effect of different pre-treatment method on the rate of drying the moisture diffusivity and rehydration ratios and coefficients In addition the work was expected to provide

Pretreated slices were dehydrated in a tray dryer at 40 45 50 and 55 C and their drying characteristics such as rate of drying diffusion rate and re-hydration ratio were studied The qualities of dehydrated slices were evaluated on the basis of veil opening and amino acid content The samples dehydrated at 50 C showed better quality

Abstract The effects of different pretreatments and temperature on the drying characteristics of ripe Gros Michel banana slices were investigated 5 and 7 mm thick slices of bananas were pretreated with four different pretreatments such as ascorbic acid lemon juice salt solution honey dip and a control for 10 minutes each replicated three times

Article Effects of pretreatments and drying temperatures on drying characteristics antioxidant properties and color of ginger slice Journal ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS (ISSN: 12118516)

The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices Four different pretreatments addressed in this study were (1) blanching as control (2) blanching and osmotic dehydration with maltodextrin (MD) solution (3) blanching osmotic dehydration and coating with sodium carboxymethyl cellulose (CMC) (4) blanching and