Instant controlled pressure drop as a process of Texturing/sterilizing vegetables, improving upon conventional drying methods

Faculty Agriculture Year: 2017
Type of Publication: ZU Hosted Pages:
Authors:
Sabah Mohamed Monir
Journal: 1 CRC press Volume:
Keywords : Instant controlled pressure drop , , process , Texturing/sterilizing    
Abstract:
In a very relevant study, The Swedish Institute for Food and Biotechnology (SIK) suggests that about 1.3 billion tons per year of vegetables, or roughly one-third of food produced for human consumption, are lost or globally wasted (Jenny G
    
     
 
       

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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