1. Abbasi, A.M., Guo, X., Fu, Zhou, L., Chen, Y., Zhu, Yan, H., Liu, R.H. (2015). Comparative assessment of phenolic content and in vitro antioxidant capacity the pulp peel mango cultivars. International Journal Molecular Sciences, 16(6), 13507–13527. https://doi.org/10.3390/ijms16.... CrossRef Google Scholar

The avocado (Persea americana) is a fruit that possesses high nutritional content and abundant in phytochemical compounds. However, there lack of research conducted on the processing preservation methods this fruit. Application innovative drying such as infrared could create potential product from for food cosmetics industry. In study, two important factors, including temperature radiation (65, 70, 75 80 °C) formulation (avocado pulp with without maltodextrin (9 g/100 g pulp)), were...

Abstract Bitter melon ( Momordica charantia L.) is a fruit that brings health benefits to consumers because the rich in bioactive compounds. In this work, combination of low‐temperature convective drying and microwave radiation was used dehydrate sliced bitter melon. One‐factor‐at‐a‐time design performed evaluate influence power density (1.5, 3.0, 4.5 W/g), temperatures (20, 25, 30°C), air velocity (1.0, 1.2 1.4 m/s) on change moisture content, nutrient levels (vitamin C total phenolics),...

1. Abul-Fadl, M., Ghanem, T. (2011). Effect of refractance-window (RW) drying method on quality criteria produced tomato powder as compared to the convection method. World Applied Sciences Journal, 15(7), 953–965. Google Scholar

Abstract In this study, 5 mm thick thin layers of bitter melon ( Momordica charantia L.) were microwave‐assisted dried at a low temperature on laboratory scale. Bitter was selected as material due to its nutritional value and therapeutic effectiveness. the full‐factorial design with microwave power densities (1.5, 3.0, 4.5 W/g) air‐drying temperatures (20, 25, 30°C) used investigate kinetics drying various soaking (25, 50, 80°C) for each tested conditions study rehydration characteristics....

The changes in nutrient (phenolics and vitamin C) color of bitter melon slices, during microwave-assisted drying (MWAD) at different microwave power values (1.5, 3.0, 4.5 W/g) air temperatures (20, 25, 30°C) are reported. Fits the experimental data to a semi-empirical mathematical model were used determine half-lives nutrients. Color change was similarly characterized using CIELAB space parameters. rates degradation increased with an increase power, temperature, but times decreased...

In this study, avocado pulp with a good nutritional profile and economic value was dehydrated using infrared drying to produce powder, which shows potential application in supplements. An experimental design two factors, namely maltodextrin level (0% 9%) temperature (ranging from 65 80 °C), used. Responses related the physicochemical properties of resulted powder were observed, including peroxide value, total polyphenols, chlorophylls, antioxidant activity, color parameters (L*, a*, b*...

Mango (Mangifera indica) is a tropical fruit with high nutritional value, and mango powder considered convenient ingredient in developing other industrial food products. In production, hydrocolloids could be added to improve the drying operation quality of powder. this study, concentration maltodextrin (6, 7.5, 9, 10.5 %) carrageenan (0.3, 0.6, 0.9, 1.2 pulp was investigated determine behavior color change refractance window drying. The results showed supplemented into control evaporation...

1. Afzal, T.M., Abe, T., Hikida, Y. (1999). Energy and quality aspects during combined FIR-convection drying of barley. Journal Food Engineering, 42(4), 177–182. https://doi.org/10.1016/S0260-.... CrossRef Google Scholar

The experiments were conducted at different air-drying temperatures (45, 50, 55 and 60 °C) for hot air drying microwave power (150, 300, 450 600 W) to compare kinetics energy consumption Polyscias fruticosa (L.) leaves. process occurred in the falling period except 45 °C. behavior of leaves could be determined by Midilli or Weibull models. values Deff ranged from 2.557×10−11 10.550×10−10 m/s2 3.574×10−10 drying. activation energies 54.34 kJ/mol 8.605 W/g corresponding moisture removal In...