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pro vyhledávání: '"Samia Briki"'
Pulsed electric field treatment is a new, non-thermal pretreatment method that preserves foods forexcellent sensory, nutritional and long-life quality. In this study, the impact of pulsed electric field pretreatment on drying kinetics and the quality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::763907d0a6b7a059079dc5aa6ed0ee69
https://doi.org/10.21203/rs.3.rs-1574203/v1
https://doi.org/10.21203/rs.3.rs-1574203/v1
Publikováno v:
Heat and Mass Transfer. 55:3189-3199
The purpose of this study is to compare convective and infrared heating as means of drying pomegranate arils. The drying process was conducted at 50, 60 and 70 °C. The minimal times required to reach 9 ± 0.2% moisture (mass/mass) starting from 78
Publikováno v:
Annals: Food Science & Technology; 2019, Vol. 20 Issue 2, p230-239, 10p