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Published in 2018 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-018-2147-9
Abstract: Pulsed vacuum osmotic dehydration (PVOD) is a widely used technique for reducing moisture content and water activity in biological products. This study aimed to analyze the effect of vacuum application (VA) on PVOD of beetroot,…
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Keywords:
osmotic dehydration;
vacuum osmotic;
carrot;
beetroot ... See more keywords
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0
Published in 2020 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-020-02507-9
Abstract: The aim of the study was to evaluate the effect of sonication (S), microwave-vacuum (MWV), convective freezing (F), cryogenic freezing (N), and their combinations, as well as pulsed vacuum osmotic dehydration (PVOD) on the drying…
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Keywords:
osmotic dehydration;
vacuum osmotic;
drying kinetics;
pulsed vacuum ... See more keywords
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Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.03.016
Abstract: The influence of the pulsed-vacuum impregnation (PVI) and periodic pulsed-vacuum impregnation (PPVI), and the temperature, on the salting process of pirarucu fillet was studied. For this, the dorsal region of the fish in the slab-shaped…
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Keywords:
pulsed vacuum;
process;
vacuum;
process pirarucu ... See more keywords
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1
Published in 2022 at "Foods"
DOI: 10.3390/foods11030318
Abstract: With a high moisture content, fresh peppers are perishable and rot easily. Drying is essential for shelf-life extension. The natural thin wax layer on the pepper surface hinders moisture transfer. Traditionally, chemical dipping or mechanical…
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Keywords:
pretreatment;
humidity hot;
hot air;
pulsed vacuum ... See more keywords
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2
Published in 2023 at "Foods"
DOI: 10.3390/foods12091785
Abstract: Jambolan (Syzygium cumini) is a native fruit from Asia that has adapted well to the tropical climate of the Amazonian region. However, due to its limited annual availability and high perishability, the jambolan fruit is…
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Keywords:
convective air;
jambolan;
vacuum osmotic;
pulsed vacuum ... See more keywords
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Published in 2022 at "Plants"
DOI: 10.3390/plants11192500
Abstract: In order to explore an alternative drying method to enhance the drying process and quality of persimmon slices, pulsed vacuum drying (PVD) was employed and the effects of different drying temperatures (60, 65, 70, and…
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Keywords:
antioxidant capacity;
persimmon slices;
vacuum drying;
pulsed vacuum ... See more keywords