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International Journal of Food Properties Volume 9, 2006 - Issue 2
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Original Articles

Rehydration of Apple Dried by Different Methods

P.P. Lewicki Department of Food Engineering and Process Management, Warsaw Agricultural University (SGGW), Warsaw, PolandCorrespondence[email protected]
&
J. Wiczkowska Department of Food Engineering and Process Management, Warsaw Agricultural University (SGGW), Warsaw, Poland
Pages 217-226 | Received 17 Aug 2004, Accepted 30 Apr 2005, Published online: 06 Feb 2007

Citations (12)

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R.P.F Guiné, M.J. Barroca & V. Silva. (2013) Mass Transfer Properties of Pears for Different Drying Methods. International Journal of Food Properties 16:2, pages 251-262.
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Articles from other publishers (11)

Malini Buvaneswaran, Venkatachalapathy Natarajan, Chikkaballapur Krishnappa Sunil & Ashish Rawson. (2022) Effect of pretreatments and drying on shrinkage and rehydration kinetics of ginger ( Zingiber officinale ) . Journal of Food Process Engineering 45:3.
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Virginie Boy, Sahar Mlayah, Marina Giblaine, Yves Lemée & Jean-Louis Lanoisellé. (2021) A Case Study of Turbulent Free Jet Flows Issuing from Rectangular Slots on Process Performances and Quality of Hot-Air-Dried Apple. Processes 9:11, pages 1900.
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Cristina Gabriela Burca-Busaga, Noelia Betoret, Lucía Seguí, Jorge García-Hernández, Manuel Hernández & Cristina Barrera. (2021) Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization. Foods 10:9, pages 2155.
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Estefania Lopez‐Quiroga, Valentina Prosapio, Peter J. Fryer, Ian T. Norton & Serafim Bakalis. (2019) Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes. Journal of Food Process Engineering 43:5.
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Navneet Kumar, Sagar Kachhadiya & Pratik Nayi. (2020) Storage stability and characterization of biochemical, rehydration and colour characteristics of dehydrated sweet corn kernels. Journal of Stored Products Research 87, pages 101619.
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Sandhya R. Shewale, Deependra Rajoriya & H. Umesh Hebbar. (2019) Low humidity air drying of apple slices: Effect of EMR pretreatment on mass transfer parameters, energy efficiency and quality. Innovative Food Science & Emerging Technologies 55, pages 1-10.
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E. Lopez-Quiroga, V. Prosapio, P.J. Fryer, I.T. Norton & S. Bakalis. (2019) A model-based study of rehydration kinetics in freeze-dried tomatoes. Energy Procedia 161, pages 75-82.
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Urszula Tylewicz, Kemal Aganovic, Marianna Vannini, Stefan Toepfl, Villiam Bortolotti, Marco Dalla Rosa, Indrawati Oey & Volker Heinz. (2016) Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques. Innovative Food Science & Emerging Technologies 37, pages 352-358.
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Theodoros Varzakas & Constantina TziaAthanasia Goula. 2015. Handbook of Food Processing. Handbook of Food Processing 157 221 .
S. Abe, S. Takimoto, Y. Yamamuro, K. Tau, F. Takenaga, K. Suzuki & M. Oda. (2010) High-Pressure and Heat Pretreatment Effects on Rehydration and Quality of Sweet Potato. American Journal of Food Technology 6:1, pages 63-71.
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Min-Hee Kim, Kwan-Su Kim, Young-Bok Song, Won-Joon Seo & Kyung-Bin Song. (2009) Characteristics of Apple, Persimmon, and Strawberry Slices Dried with Maltodextrin. Preventive Nutrition and Food Science 14:4, pages 367-372.
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