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Osmotik ve Konvektif Kurutma Sonrası Dondurma İşleminin Enerji Verimliliğine ve Kırmızıbiberin Bazı Fizikokimyasal Özellikleri Üzerine Etkisi

Autor: BAŞÜNAL GÜLMEZ, Handan, TOPUZ, Ayhan

Publikováno v: Volume: 20, Issue: 2 103-113
Akademik Gıda

The effect of osmotic and convective drying treatments on main physicochemical properties of frozen sliced red peppers was investigated. Sliced red peppers were dried partially using either osmotic dehydration or convective hot air drying before free

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::248c5e3b559b8c29b13c28e86d87d8cd
https://dergipark.org.tr/tr/pub/akademik-gida/issue/71469/1149718

Determination and kinetic modeling of changes in some quality characteristics of fresh and dehydrofrozen carrots and tomatoes

Autor: Tümer, Emre

Kısmen kurutulmuş olarak dondurma; belirlenen bir su içeriğine kadar kurutulan gıdaların uygun bir yöntem ile dondurulmasına dayanan bir gıda işleme ve muhafaza yöntemidir. Bu araştırmada, taze olarak veya üç farklı yöntemle (konvekt

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3566::66c262525c983de84b4f6c2a0ac05148

Effects of dehydrofreezing conditions on carrot β-carotene and kinetics of β -carotene change in dehydrofrozen carrots during storage

Autor: Emre Tumer, Yahya Tulek

Publikováno v: Food Science and Technology, Volume: 42, Article number: e70220, Published: 23 JUN 2021
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 23 JUN 2021

Dehydrofreezing is a food freezing method in which the foods are partially dehydrated before freezing. In this study, carrots were frozen with convective (-30, -35, -40 degrees C and 2 m/s airflow) and cryogenic methods after dehydrating them by diff

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::335600cad8441a2d895ab7e4144f9efa
https://doi.org/10.1590/fst.70220

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