Refractance Window Drying of Apple Slices: Mass Transfer Phenomena and Quality Parameters
Sign Up to like & getrecommendations! Published in 2019 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-019-02334-7
Abstract: The present study investigates the effect of Refractance Window (RW) drying at different temperatures (60 °C, 70 °C, 80 °C, and 90 °C) on drying characteristics and quality of apple slices and its comparison with… read more here.
Keywords: quality; apple slices; dincer dost; window drying ... See more keywords
Refractance Window drying of goldenberry (Physalis peruviana L.) pulp: A comparison of quality characteristics with respect to other drying techniques
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109772
Abstract: Abstract Refractance window drying (RWD) is a novel drying technique, in which heat transfer is by conduction and radiation. In this study, RWD technique has been performed in a static mode at a temperature of… read more here.
Keywords: quality; peruviana pulp; goldenberry physalis; window drying ... See more keywords
Evaluation of physical, rheological, microbial, and organoleptic properties of meat powder produced by Refractance Window drying
Sign Up to like & getrecommendations! Published in 2018 at "Drying Technology"
DOI: 10.1080/07373937.2017.1377224
Abstract: ABSTRACT Meat spoils very rapidly and its microbial load exceeds the permitted limit very soon even if it is kept in a refrigerator. The main goal of this study was to dry meat by a… read more here.
Keywords: meat powder; meat; powder produced; refractance window ... See more keywords
Refractance window drying of food and biological materials: Status on mechanisms, diffusion modelling and hybrid drying approach.
Sign Up to like & getrecommendations! 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… read more here.
Keywords: food; hybrid drying; refractance window; drying food ... See more keywords
Process and product characteristics of refractance window dried Curcuma longa.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food science"
DOI: 10.1111/1750-3841.15587
Abstract: This work addresses the optimality of hot water bath based refractance window drying (RWD) characteristics of 1 mm Curcuma longa (turmeric) slices. Mylar film thickness (125 to 350 µm) and water bath temperature (65 to 95 °C) have been… read more here.
Keywords: refractance; curcuma longa; product; process ... See more keywords
Convective and refractance window drying of cornelian cherry pulp: Effect on physicochemical properties
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.12917
Abstract: Cornelian cherry is a wild fruit contains considerable amounts of bioactive compounds such as ascorbic acid, anthocyanins, and phenolics. It has many different health beneficial effects due to these bioactive compounds. In the present study,… read more here.
Keywords: refractance; physicochemical properties; window drying; refractance window ... See more keywords