Influence of Different Drying Methods and Storage on the Quality of Indian Spinach (Basella rubra L.)
La deshidratación osmótica como pretratamiento en la conservación de mora (Rubus glaucus) y uchuva Physalis peruviana L.)
Moisture removal from solids is an integral part of food processing with convective drying representing one of the most important techniques for preservation of biological products. However, removal of moisture during drying has detrimental effects on the physiochemical properties of the material. For evaluating of the rehydration capability the sweet potato cubes of 1.2x1.2x1.2 cm were dried to final moisture content of 6-7% (d.b.) under air temperature of 50, 60, 70, 80 and 90°C and air velocity of 3.5 m sec-1 in a laboratory scale hot air dryer.
El polvo de ajo (Allium sativum L.) es una alternativa para conservar en el tiempo sus propiedades sensoriales y prolongar su vida útil como alimento procesado. En la actualidad, no existe una definición clara de las propiedades sensoriales que caracterizan el ajo ni de las técnicas más adecuadas para su análisis.
Determining Slice Thickness of Banana (Musa spp.) for Enclosed Solar Drying using Solar Cabinet Dryer under Ethiopian Condition
Food drying is one of the oldest methods of preserving food for later use. It can either be an alternative to canning or freezing, or compliment these methods. Drying foods is simple, safe and easy to learn. With modern food dehydrators, fruit leathers, banana chips and beef jerky can all be dried year round at home.
How Drying Preserves Food
The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodium chloride solution. This product was treated with solutions of sucrose (30 to 72 °Brix), and dried in a hot air dryer at different temperatures (40, 60 and 80 °C).