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dc.contributor.authorÖnal, Begüm
dc.date.accessioned2023-05-16T15:35:56Z
dc.date.available2023-05-16T15:35:56Z
dc.date.issued2020-06-26
dc.identifier.urihttp://elea.unisa.it/xmlui/handle/10556/6591
dc.identifier.urihttp://dx.doi.org/10.14273/unisa-4656
dc.description2018 - 2019it_IT
dc.description.abstractIn the recent years, dehydrated food industry has gained prominence in the world. In concern with increasing demand of high quality and healthy products and changing customer behaviour, the food market needs to maintain at a high level nutritional and sensory properties of the initial fresh products. Drying of fruits and vegetables enables the availability of these products on the global markets during all seasons. The aim of this research wasto investigate the effects of different pretreatments (i.e natural - innovative dipping solutions, microwave and ultrasound applications) and hot air drying process conditions on the drying characteristics and quality propertiesof selected fruits in terms of colour, shrinkage, total phenolics, antioxidant activity, volatile aroma compounds, microstructure, texture, preliminary sensorial evaluation, rehydration behaviour. .. [edited by the Author]it_IT
dc.language.isoenit_IT
dc.publisherUniversita degli studi di Salernoit_IT
dc.subjectDrying processit_IT
dc.subjectMathematical modellingit_IT
dc.subjectPre-treatmentit_IT
dc.titleDrying of fruits: improvement of quality and process modellingit_IT
dc.typeDoctoral Thesisit_IT
dc.subject.miurCHIM/10 CHIMICA DEGLI ALIMENTIit_IT
dc.contributor.coordinatoreDonsi, Francescoit_IT
dc.description.cicloXXXII cicloit_IT
dc.contributor.tutorDi Matteo, Marisait_IT
dc.contributor.tutorAdiletta, Giuseppinait_IT
dc.identifier.DipartimentoIngegneria Industrialeit_IT
dc.contributor.refereeCinquanta, Lucianoit_IT
dc.contributor.refereeRusso, Paolait_IT
dc.contributor.refereeSilva, Cristina L. M.it_IT
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