Novel sequential and simultaneous infrared-accelerated drying technologies for the food industry: Principles, applications and challenges
Sign Up to like & getrecommendations! Published in 2022 at "Critical Reviews in Food Science and Nutrition"
DOI: 10.1080/10408398.2022.2126963
Abstract: Abstract Infrared drying (IRD) is considered an innovative drying solution for the food industry with advantages of energy-saving potentials, reduced drying time and production cost-effectiveness. However, IRD also suffers from drawbacks such as weak penetrative… read more here.
Keywords: food industry; drying technologies; food; accelerated drying ... See more keywords
Energy efficient drying technologies for sweet potatoes: Operating and drying mechanism, quality-related attributes
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DOI: 10.3389/fnut.2022.1040314
Abstract: Sweet potatoes (SPs) are a versatile tuberous crop used as subsistence and cash crop in raw and processed forms. The major issue with SPs is post-harvest losses, which result in noticeable quality decline because of… read more here.
Keywords: drying technologies; quality; sweet potatoes; energy efficient ... See more keywords
Obtention of Sacha Inchi (Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11243950
Abstract: Sacha inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds; however, it is prone to oxidation. This work aimed to obtain SIO… read more here.
Keywords: drying technologies; sacha inchi; obtention sacha; seed oil ... See more keywords