Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices

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Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

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Summary: The emerging vacuum-steam pulsed blanching (VSPB) technology shows higher efficiency and better quality in blanching carrots, improving color, texture, and preservation of phytochemicals.

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Article Food Science & Technology

Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels

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Summary: The study found that vacuum-microwave drying (VMD) significantly impacted the crispiness of sweet corn kernels, while osmotic dehydration (OD) using concentrated apple juice resulted in a fruitier, better-tasting material. The optimal method for producing crunchy kernels was VMD, while OD/ VMD was recommended for juicier, less crunchy material with improved taste.

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Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying

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Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling

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Three-dimensional morphological changes of potato slices during the drying process

Li Sun et al.

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Acoustically-aided osmo-dehydration pretreatments under pulsed vacuum dryer for apple slices: drying kinetics, thermodynamics, and quality attributes

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Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

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Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage

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The effect of an apple polyphenol extract rich in epicatechin and flavan-3-ol oligomers on brachial artery flow-mediated vasodilatory function in volunteers with elevated blood pressure

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A dual-view computer-vision system for volume and image texture analysis in multiple apple slices drying

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Intermittent and Continuous Microwave-Convective Air-Drying Characteristics of Sage (Salvia officinalis) Leaves

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Microwave drying of ginger (Zingiber officinaleRoscoe) and its effects on polyphenolic content and antioxidant activity

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Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber

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Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices

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