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A combined pretreatment of trehalose (0.5 %) and NaCl (0.5 %) solution was applied prior to drying eggplant to reduce shrinkage, browning and loss of polyphenols. Drying behaviour of eggplant slabs was experimentally examined in a convective dryer at temperatures of 50, 60 and 70 °C and at 2.3 m/s air velocity. Then the effects of pretreatment and drying temperature on the quality of the eggplant...
This work evaluated the effects of two drying temperatures (40 and 60 o C) on some physical and chemical properties of chestnuts, both dried and after their rehydration using steam at 100 o C. The morphological characteristics of fresh starch granules were characterized by a round or oval shape, with diameter length ranging from 3.0 to 15.0 μm. After drying and rehydration, the granules...
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