Effects of pulsed electric fields and preliminary vacuum drying on freezing assisted processes in potato tissue

Mathematical modelling of the effect of solution concentration and the combined application of pulsed electric fields on mass transfer during osmotic dehydration of sea bass fillets

(2020) Ioanna Semenoglou et al.   FOOD AND BIOPRODUCTS PROCESSING

Freeze-Drying of Plant-Based Foods

(2020) Sagar Bhatta et al.   Foods

A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies

(2020) Abhay Menon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of temperature difference on the aroma and quality of carrots processed through microwave drying combined with hot air drying

(2019) Wanxiu Xu et al.   FOOD AND BIOPRODUCTS PROCESSING

Effects of pulsed electric fields treatment on vacuum drying of potato tissue

(2018) Caiyun Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Convective air, microwave, and combined drying of potato pre-treated by pulsed electric fields

(2018) Caiyun Liu et al.   DRYING TECHNOLOGY

Experimental investigation of bound and free water transport process during drying of hygroscopic food material

(2017) Md Imran H. Khan et al.   INTERNATIONAL JOURNAL OF THERMAL SCIENCES

Kinetic study of the effect of the osmotic dehydration pre-treatment with alternative osmotic solutes to the shelf life of frozen strawberry

(2016) Efimia K. Dermesonlouoglou et al.   FOOD AND BIOPRODUCTS PROCESSING

Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying

(2016) Paula Sette et al.   FOOD AND BIOPRODUCTS PROCESSING

Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization

(2016) Eduardo Puértolas et al.   FOOD AND BIOPRODUCTS PROCESSING

Pulsed electric field assisted vacuum freeze-drying of apple tissue

(2016) Oleksii Parniakov et al.   Innovative Food Science & Emerging Technologies

Effects of pulsed electric fields assisted osmotic dehydration on freezing-thawing and texture of apple tissue

(2016) Oleksii Parniakov et al.   JOURNAL OF FOOD ENGINEERING

Recent developments in high-quality drying of vegetables, fruits, and aquatic products

(2015) Min Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses

(2015) Lina Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Unfreezable Water in Apple Treated by Pulsed Electric Fields: Impact of Osmotic Impregnation in Glycerol Solutions

(2015) Oleksii Parniakov et al.   Food and Bioprocess Technology

Effect of electric field and osmotic pre-treatments on quality of apples after freezing–thawing

(2015) O. Parniakov et al.   Innovative Food Science & Emerging Technologies

A Critical Review of Dehydrofreezing of Fruits and Vegetables

(2014) Christian James et al.   Food and Bioprocess Technology

“Cold” electroporation in potato tissue induced by pulsed electric field

(2012) N. Boussetta et al.   JOURNAL OF FOOD ENGINEERING

Effect of a Pulsed Electric Field and Osmotic Treatment on Freezing of Potato Tissue

(2010) Jihène Ben Ammar et al.   Food Biophysics

Impact of a Pulsed Electric Field on Damage of Plant Tissues: Effects of Cell Size and Tissue Electrical Conductivity

(2010) J. Ben Ammar et al.   JOURNAL OF FOOD SCIENCE

Pulsed Electric Fields and Temperature Effects on Drying and Rehydration of Red Beetroots

(2008) M. V. Shynkaryk et al.   DRYING TECHNOLOGY

Freezing of potato tissue pre-treated by pulsed electric fields

(2008) Mounia Jalté et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Exergy analysis for a freeze-drying process

(2007) Yongzhong Liu et al.   APPLIED THERMAL ENGINEERING