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The effect of ultrasound pretreatment on quality attributes of freeze-dried quince slices: Physical properties and bioactive compounds
The study was conducted to examine the effect of ultrasound (US) pretreatment on physical and chemical/nutritional attributes of freeze-dried quince slices. The quince fruits were washed, hand-peeled and cut with a dimension ...
Influence of microwave and microwave-convective drying on the drying kinetics and quality characteristics of pomelo
The present study investigated the effects of microwave (90 and 160 W) and combined microwave-convective (90 W-55 degrees C, 90 W-65 degrees C, 90 W-75 degrees C, 160 W-55 degrees C, 160 W-65 degrees C and 160 W-75 degrees ...