Showing results for: post harvest drying Articles
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Influence of maturity at harvest, N fertiliser and postharvest storage on dry matter, ascorbic acid and β-carotene contents of vegetable amaranth ( Amaranthus hypochondriacus )
Vegetable amaranth is a leafy vegetable traditionally grown in sub-Saharan Africa and Asia where it is the most consumed traditional vegetable. It is considered to have high nutritional quality, containing relatively large amounts of vitamins A and C. We have assessed the influence of the maturity of the vegetable and soil nutrition on the visual and nutritional quality of amaranth. We found ...
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Some recent developments in drying technologies appropriate for postharvest processing
There has been an explosive growth in the Research and Development (R&D) effort devoted to drying R&D over the past three decades. This growth was stimulated by the energy crisis of the early 1970s and by the increased consumer demand for better quality products. Many of the innovative new technologies were triggered by their potential for application in industrial drying in diverse industrial ...
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Influence of maturity at harvest, N fertiliser and postharvest storage on dry matter, ascorbic acid and β-carotene contents of vegetable amaranth (Amaranthus hypochondriacus)
Vegetable amaranth is a leafy vegetable traditionally grown in sub-Saharan Africa and Asia where it is the most consumed traditional vegetable. It is considered to have high nutritional quality, containing relatively large amounts of vitamins A and C. We have assessed the influence of the maturity of the vegetable and soil nutrition on the visual and nutritional quality of amaranth. We found that ...
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Grapes Dehydration for Raisins Production in Turkey
Raisins are produced commercially by drying harvested grape berries. In order for a grape berry to dry, water inside the grape must be removed completely from the interior of the cells onto the surface of the grape where the water droplets can evaporate. However, this diffusion process is very difficult because the grape skin contains wax in its cuticle, which prevents the water from passing ...
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