Influence of anti-browning agent pretreatment on drying kinetics, enzymes inactivation and other qualities of dried banana (Musa ssp.) under relative humidity-convective air dryer
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DOI: 10.1007/s11694-018-9737-0
Abstract: The influences anti-browning agents (citric and ascorbic acids) and relative humidity (RH) on dried banana slices were investigated. Three concentrations (0.5, 1.0 and 1.5% w/v) of each citric and ascorbic acids pretreated banana slices (5 mm)… read more here.
Keywords: anti browning; browning agents; air; dried banana ... See more keywords
Design of domestic electric oven using uniformity of browning index of bread in baking process
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DOI: 10.1007/s12206-019-0827-7
Abstract: The browning index (BI) represents the color of browning bread and is an important part of the baking process when using a domestic electric oven. Previous studies have developed CFD models for analyzing the baking… read more here.
Keywords: domestic electric; process; browning index; electric oven ... See more keywords