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Published in 2020 at "Food Engineering Reviews"
DOI: 10.1007/s12393-020-09237-w
Abstract: Infrared (IR) radiations are an important source of energy used in the food industry for a wide range of applications such as drying, roasting, pasteurization, blanching, peeling, and removal of antinutrients from legumes. IR drying…
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Keywords:
materials recent;
recent advances;
infrared drying;
drying food ... See more keywords
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Published in 2021 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2021.01.061
Abstract: Abstract Background Nowadays, there is a growing trend in the consumption of bioactive food ingredients and their use in the production of functional foods. Since these bioactive components are very sensitive to process and environmental…
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Keywords:
food ingredients;
food;
drying food;
nano spray ... See more keywords
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Published in 2021 at "Drying Technology"
DOI: 10.1080/07373937.2021.1914078
Abstract: Abstract Drying plays a critical role in processing of various food and bioproducts as significant amount of moisture need to be removed for further processing. The rate of moisture removal could impact not only the…
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Keywords:
food bioproducts;
product quality;
efficiency;
drying food ... See more keywords
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Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2132210
Abstract: Refractance window (RW) dryer has an immense advantage in terms of final product quality (textural and color attributes, nutrient retention), energy consumption, and drying time over other conventional dryers. RW is a thin film drying…
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Keywords:
food;
hybrid drying;
refractance window;
drying food ... See more keywords