Food
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Foam Mat Drying of Fruit and Vegetable Products
Foam- mat drying is a promising new development in the field of drying aqueous foods. This method offers a wide…
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MODELING OF THE OSMOTIC DEHYDRATION
Although considerable efforts have been made to improve the understanding of mass transfer in osmotic dehydration, fundamental knowledge about predicting…
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Osmotic Dehydration Drying of Foods, Vegetables and Fruits
Nowadays there is a heightened motivation that explains many recent advances in the area of osmotic dehydration. Food applications of…
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Impact of osmotic dehydration on quality properties
Osmotic treatment of fruits and vegetables preceding convective drying may strongly affect properties of the final product (Lewicki and Lukaszuk,…
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