Browse Dept. of Food Science and Human Nutrition by Subject "Quality"
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Manothermosonication (MTS) treatment of apple-carrot juice blend: effect on inactivation of Escherichia coli O157:H7 and quality attributes during storage (2015-01-21)With advantages such as requiring less time, saving energy and reducing the costs manothermosonication has become increasingly popular in the food processing industry in recent years. My thesis research was conducted to ...
(2020-05-12)Conventional, hot air drying is one of the most commonly used drying methods in the food industry for its simplicity, high productivity, and low capital cost. However, hot air drying has many limitations surrounding energy ...