Enzymatic Pretreatment Effects on the Drying Process in Terms of Kinetics, Physical and Structural Aspects of the Vegetable Carrot Daucuscarota

Faculty Agriculture Year: 2016
Type of Publication: ZU Hosted Pages:
Authors:
Sabah Mohamed Monir
Journal: Advance Journal of Food Science and Technology Maxwell Scientific Publication Corp. Volume:
Keywords : Enzymatic Pretreatment Effects , , Drying Process , Terms    
Abstract:
This study is part of a large comparative study of various pre-treatments used to improve the technological abilities of plants. This study is specifically designed to systematically analyze the intensification of vacuum drying of carrots u
    
     
 
       

Author Related Publications

  • Sabah Mohamed Monir, "Impact of instant controlled pressure drop treatment on dehydration and rehydration kinetics of green moroccan pepper (Capsicum annuum)", فرنسا, 2012 More
  • Sabah Mohamed Monir, "Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process", فرنسا, 2011 More
  • Sabah Mohamed Monir, "The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying kinetics and End Product Attributes..", Springer Science+Business Media, LLC, 2010 More
  • Sabah Mohamed Monir, "Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snacks and Expanded Granule Powder of Apple and Onion.", Taylor & Francis, 2011 More
  • Sabah Mohamed Monir, "Improving the drying of onion using the instant controlled pressure drop technology.", Taylor & Francis, 2011 More

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