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Agricola

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Freeze drying of turkey breast meat: Mathematical modeling and estimation of transport parameters.

• Authors : Cumhur, Öznur¹ (AUTHOR); Şeker, Mahmut¹ (AUTHOR); Sadıkoğlu, Hasan^1,2 (AUTHOR)

Subjects: *FOOD dehydration; *DRYING; *MATHEMATICAL models

• Source: Drying Technology. 2016, Vol. 34 Issue 5, p584-594. 11p.

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Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology.

• Authors : Qadri, Ovais Shafiq^1,2 (AUTHOR); Srivastava, Abhaya Kumar¹ (AUTHOR); Yousuf, Basharat^1,3 (AUTHOR)

Subjects: *FOOD dehydration; *GLASS transition temperature; *MICROWAVE drying

• Source: Critical Reviews in Food Science & Nutrition. 2020, Vol. 60 Issue 10, p1667-1676. 10p.

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Effect of Pretreatments and Drying Methods on the Properties and Fishy Odor/Flavor of Gelatin from Seabass ( Lates calcarifer ) skin.

• Authors : Sae-Leaw, Thanasak¹ (AUTHOR); Benjakul, Soottawat¹ (AUTHOR) ; O'Brien, Nora M.² (AUTHOR)

Subjects: *FOOD dehydration; *SEA basses; *GELATIN

• Source: Drying Technology. 2016, Vol. 34 Issue 1, p53-65. 13p. 2 Black and White Photographs, 2 Charts, 2 Graphs.

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Foam-Mat Freeze Drying of Egg White - Mathematical Modeling Part II: Freeze Drying and Modeling.

• Authors : Muthukumaran, Arun¹ (AUTHOR) ; Ratti, Cristina² (AUTHOR); Raghavan, VijayaG. S.¹ (AUTHOR)

Subjects: *FREEZE-drying; *FOOD dehydration; *XANTHAN gum

• Source: Drying Technology. Apr2008, Vol. 26 Issue 4, p513-518. 6p. 6 Graphs.

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Novel Concepts in Microwave Drying of Foods.

• Authors : Wray, Derek¹ (AUTHOR); Ramaswamy, Hosahalli S.¹ (AUTHOR)

Subjects: *FOOD dehydration; *MICROWAVE drying; *MICROWAVE ovens

• Source: Drying Technology. 2015, Vol. 33 Issue 7, p769-783. 15p.

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Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil (Ocimum basilicum L.) leaves.

• Authors : Telfser, Anna¹; Gómez Galindo, Federico¹

Subjects: *BASIL; *FOOD dehydration; *FOOD quality

• Source: LWT - Food Science & Technology. Jan2019, Vol. 99, p148-155. 8p.

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Innovation in Monitoring Food Freeze Drying.

• Authors : Pisano, Roberto¹ (AUTHOR) ; Barresi, AntonelloA.¹ (AUTHOR); Fissore, Davide¹ (AUTHOR)

Subjects: *FOOD dehydration; *BIOLOGICAL products; *FOOD industry

• Source: Drying Technology. Dec2011, Vol. 29 Issue 16, p1920-1931. 12p. 1 Diagram, 6 Graphs.

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Thesis Summary: Use of Fractal Analysis to Evaluate Physical Changes of Foods during Drying.

• Authors : Kerdpiboon, Soraya¹ (AUTHOR)

Subjects: *FOOD dehydration; *MICROSTRUCTURE; *SUPERHEATED steam

• Source: Drying Technology. Jun2007, Vol. 25 Issue 6, p1141-1131. 1p.

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Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant) – Evaluation of the final products.

• Authors : Chranioti, Charikleia¹; Chanioti, Sofia¹; Tzia, Constantina¹

Subjects: *STEVIOSIDE; *FOOD dehydration; *SPRAY drying

• Source: Food Chemistry. Jan2016, Vol. 190, p1151-1158. 8p.

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