Now showing items 1-3 of 3
Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh-cut quince fruit (Cydonia oblonga Mill.)
The study was conducted to examine the effect of chemical treatment (ascorbic acid and calcium chloride), physical treatment (water bath at 65 degrees C), and ultrasound (US) in ultrasonic bath for the prevention of enzymatic ...
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 ...
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 ...