Academic literature on the topic 'Dehydrated Vegetables'

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Journal articles on the topic "Dehydrated Vegetables"

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Verma, Anupama, Rishabh Patidar, and P. Shrivastava. "Consumer Preferences for Dehydrated Vegetables." Archives of Current Research International 24, no. 12 (2024): 10–20. https://doi.org/10.9734/acri/2024/v24i12993.

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Why do buyers purchase certain products but not others? How do they determine how much to purchase? Under what circumstances does a sensible customer spend his money and what is his goal? These are some of the important questions to which we seek answers. The overall vegetable production for 2023-24 is expected to be around 205.80 million tonnes, screening a balanced trend. Substantial growths are expected in crops like tomato, cabbage, cauliflower, tapioca, bottle gourd, pumpkin and cucumber. Globally, it has been estimated that 42% of all of fruit and vegetable calories produced are ultimately wasted. Our sample consisted of a total of 100 participants who have been consuming the dehydrated vegetables. The study was conducted in the year 2023-24. Our focus in the physical sampling exercise was on important locations around Jabalpur, MP. Due to the location VAM Agro, selection of Jabalpur, Madhya Pradesh as study area for examining scope of dehydrated vegetables with specific reference to VAM Agro Processing Private Limited was therefore quite strategic and justified. We relied on convenient sampling in picking the study participants. It was found that more male members are there in the dehydrated vegetable consumer group in comparison with females. Of the major proportion of consumers interested in dehydrated vegetables, 78% fall within the age bracket of 21-25 years. 40 per cent of the respondents use them in instant foods such as potato chips and ready-to-eat foods, citing convenience and speed. A cool, dry place was best preferred by most consumers for storing their dehydrated vegetables, as it allows quality maintenance and prevents spoilage from moisture.
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Tomar, Serlene, Geeta Chauhan, Annada Das, and Somesh Meshram. "Optimization of Ready-to-Cook Chicken Cutlet Mix Using Different Levels of Antioxidant Dietary Fiber Enriched Dehydrated Vegetable Mix." International Journal of Bio-resource and Stress Management 14, Aug, 8 (2023): 1196–203. http://dx.doi.org/10.23910/1.2023.3587b.

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A study was conducted during a period of six (6) months from June to December, 2019 at the Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh, India to develop a nutritious, convenience and shelf stable ready-to-cook chicken cutlet mix extended with dried vegetables as a source of antioxidant dietary fiber. Dehydrated vegetable mix was added at three different levels (2.5, 5 and 7.5%) and compared with control having no added vegetables. The results revealed that the dehydrated vegetable mix proved to be an additional source of minerals and dietary fibre in the chicken cutlet mix. Extension of ready-to-cook cutlet mix improved the yield, and colour saturation of the mix. The chicken cutlets prepared using the extended mix offered improved juiciness and overall acceptability along with better textural profile. Physico-chemical analysis revealed that the mix was shelf stable due to its low water activity and moisture content and hence could probably be stored for long periods of time. Extension of the mix with DVM enhanced the functionality of the product by improving its antioxidant potential. However, as indicated by sensory evaluation higher levels of dehydrated vegetables (7.5%) altered the colour, texture and flavour of developed product. Hence, 5% level of DVM was found to be the most suitable level for extension of the ready-to-cook mix. Therefore, extension with dehydrated vegetables could serve to meet technological and functional properties in the development of convenient, nutritious and tasty ready-to-cook dehydrated mix, which could serve an alternative to fresh meat cutlets.
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Roberts, Roland E., Kenneth Gray, and Joseph J. Bryant. "Breedlove Dehydrated Foods Feeding Hungry People Worldwide in Partnership with Fruit and Vegetable Growers." HortScience 32, no. 4 (1997): 605D—605. http://dx.doi.org/10.21273/hortsci.32.4.605d.

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Breedlove Dehydrated Foods (BDF), the largest charitable dehydration plant in the world, is capable of dehydrating 6,000 lb. raw product/hr. BDF dehydrates and distributes nutritious fruits, vegetables, and legumes to charitable organizations which feed hungry people. At least 35,617 people die from hunger in our world every day! Thousands of tons of nutritious but slightly imperfect horticultural products are wasted yearly in the United States. Donations totaling $7.8 million funded construction of BDF. Texas A&M and Texas Tech Universities provided expertise to plan and operate BDF. BDF dehydrated over 30 million lb. of fruits and vegetables in the initial two years of operation. BDF is a model of people focused on an unusually high goal and working together.
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Akeredolu, Abosede. "Microflora of Three Dehydrated Vegetables." British Microbiology Research Journal 3, no. 3 (2013): 295–308. http://dx.doi.org/10.9734/bmrj/2013/3139.

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Khin, Hnin Aye. "Dehydration of Selected Vegetables by Different Drying Methods." Dagon University Research Journal Vol.4, no. 2012 (2019): Pg.143–150. https://doi.org/10.5281/zenodo.3545238.

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Selected vegetables (i.e. pumpkin, okra and ginger) were dehydrated by four different drying methods: by hot air oven, by the combination of hot air oven and microwave oven, by heated dehumidified air dryer and by sun drying. Drying time, drying yield and drying ratio of four different drying methods were studied for each selected vegetable. Comparative study of the four different drying methods showed that drying by combination of hot air oven and microwave oven had decreased the drying time of vegetables with higher energy and drying efficiency. The quality of the dried products was examined by their re-hydration ratio, nutritive value and by the determination of microorganism (mold) on the dried products. The storage life of dehydrated products from four different drying methods was also determined in this work.
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Man, Simona, and Adriana Paucean. "Using Dehydrated Vegetables in Some Brown Bread Types." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 70, no. 1 (2013): 72. http://dx.doi.org/10.15835/buasvmcn-fst:9447.

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Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Bakery products as basic and popular food, could be used in the prevention of nutritive deficiencies of many important nutrients, by supplementing the products with biologically valuable ingredients. Such ingredients are dehydrated vegetables in the form of powder. For establishing the bread quality, a special importance shows it’s chemical composition, because the substances that enter in it’s constitution serve to obtaining the energy necessary to the human body. Beside the chemical composition, the bread quality and alimentary use, respectively, depends a large measure on a series of signs: flavor and taste, external appearance, crumb porosity and texture, breads’ volume. This paper belongs to a more complex study, which aims are obtaining some bread assortments with high nutritional value, and improving their sensorial and rheological features, by adding dehydrated vegetables at different levels 4% potato flakes, 2% dehydrated onion, 0.5% dehydrated garlic and 2% dehydrated leek.
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Amirtham, D., J. Aswini Nivedida, K. Dhivya, S. Ganapathy, and C. Indurani. "EVALUATION OF DEHYDRATED MUKIA MADERASPATANA LEAVES AS A POTENT SOURCE OF DIETARY ANTIOXIDANTS." International Journal of Research -GRANTHAALAYAH 7, no. 6 (2019): 27–36. http://dx.doi.org/10.29121/granthaalayah.v7.i6.2019.735.

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Green leafy vegetables are the most underexploited class of vegetables despite high nutritional value. The current study has been focused on the evaluation of anti-oxidant status of fresh and dehydrated under- utilized green leafy vegetable namely Mukia maderaspatana (L.) (Family: Cucurbitaceae), an indigenous plant; traditionally it is used as an ingredient of various cocktail preparations for the management of severe inflammatory disorders in Indian system of medicine. The total phenolic content (TPC), total flavonoid content (TFC) and total antioxidant activities were evaluated for the ethanolic extract of leaves to assess the in vitro antioxidant activities. The results showed that there exist a linear correlation between polyphenol content and antioxidant property. The ethanolic extract of dehydrated Mukia leaves showed the highest phenolic content (269.34 ± 0.78mg GAE/g), and total antioxidant activity (543±46 µmol Trolox/100 g). HPTLC analysis has revealed the presence of significant quantity of Quercitin (26.52%), an important flavonoid of tremendous antioxidant, anticancer and ant inflammatory properties in both the fresh and dehydrated leaves which might be the chief bioactive principle in Mukia.
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D., Amirtham, Aswini Nivedida J., Dhivya K., Ganapathy S., and Indurani C. "EVALUATION OF DEHYDRATED MUKIA MADERASPATANA LEAVES AS A POTENT SOURCE OF DIETARY ANTIOXIDANTS." International Journal of Research - Granthaalayah 7, no. 6 (2019): 27–36. https://doi.org/10.5281/zenodo.3262114.

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Green leafy vegetables are the most underexploited class of vegetables despite high nutritional value. The current study has been focused on the evaluation of anti-oxidant status of fresh and dehydrated under- utilized green leafy vegetable namely Mukia maderaspatana (L.) (Family: Cucurbitaceae), an indigenous plant; traditionally it is used as an ingredient of various cocktail preparations for the management of severe inflammatory disorders in Indian system of medicine. The total phenolic content (TPC), total flavonoid content (TFC) and total antioxidant activities were evaluated for the ethanolic extract of leaves to assess the in vitro antioxidant activities. The results showed that there exist a linear correlation between polyphenol content and antioxidant property. The ethanolic extract of dehydrated Mukia leaves showed the highest phenolic content (269.34 ± 0.78mg GAE/g), and total antioxidant activity (543±46 µmol Trolox/100 g). HPTLC analysis has revealed the presence of significant quantity of Quercitin (26.52%), an important flavonoid of tremendous antioxidant, anticancer and ant inflammatory properties in both the fresh and dehydrated leaves which might be the chief bioactive principle in Mukia.
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Toma, M., M. Vintila, C. Vapor, L. A. Iliescu, L. Chira, and D. Hoza. "Innovative products obtained from dehydrated vegetables." Acta Horticulturae, no. 1391 (March 2024): 747–54. http://dx.doi.org/10.17660/actahortic.2024.1391.100.

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JELEA, Stela Gabriela, Marian JELEA, Lucia MIHALESCU, Zorica VOŞGAN, and Oana Corina JELEA. "Monitoring Food Additives and Nutritional Composition of Labels of Food Bases." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture 76, no. 1 (2019): 40. http://dx.doi.org/10.15835/buasvmcn-hort:2018.0007.

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During June, 2017, ten products from the food bases category have been studied. The companies and the products types were noted and the manufacturer’s labels were studied. It has been found that the rules on the labeling of food bases are respected. The study had the following objectives: studying the ingredients and the nutritional composition and identifying the additives used in the manufacture of the product. Studying product labels also highlighted an increased salt and sugar content. The percentage of dehydrated vegetables was between 4.49% and 38%. The vegetables content was different for the food bases investigated. The 40% of food bases had between nine and ten dehydrated vegetables, the 60% had between four and six dehydrated vegetables. Additives added to foods during processing are important to improve their appearance and to extend their shelf life.
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Dissertations / Theses on the topic "Dehydrated Vegetables"

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ALAM, Md Rizvi. "The effect of pulsed electric field pre-treatment on drying kinetics and quality in dehydrated fruits and vegetables." Doctoral thesis, Università degli studi del Molise, 2017. http://hdl.handle.net/11695/75163.

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L'obiettivo principale della tesi è di studiare l'effetto di diversi pretrattamenti sull'essiccamento di prodotti vegetali. In particolare si è utilizzato per un “super food”, le bacche di Goji, un pretrattamento tradizionale, basato su un’abrasione superficiale. Mentre nel caso di carote e pastinache è stato impiegato un pretrattamento innovativo, utilizzando i campi elettrici pulsati. Le bacche di Goji hanno la epidermide ricoperta da uno strato sottile di cera, che ostacola il passaggio di umidità dall'interno all'esterno del frutto. In questo studio è stato considerato un pretrattamento fisico, consistente nell'abrasione della buccia delle bacche di Goji con un impianto pilota. Sono stati quindi determinati le principali variazioni nutrizionali e sensoriali delle bacche di goji, quali colore, zuccheri totale, attività antiossidante e carotenoidi. Le bacche pretrattate hanno mostrato ridotti tempi di essiccamento e minori variazioni nel colore, mentre il contenuto zuccherino è risultato simile ai campioni non trattati. Inoltre, la capacità antiossidante dei campioni essiccati con abrasione è risultata maggiore di quelli non trattati. Il trattamento con campi elettrici pulsati (PEF) è un metodo innovativo alternativo a quelli tradizionali di permeabilizzazione delle membrane cellulari, come l'aggiunta di sostanze chimiche o enzimi. Il trattamento con PEF è stato effettuato in un impianto di laboratorio. La misura dell'impedenza elettrica dei tessuti trattati con PEF e non trattati è stata utilizzata per rilevare il grado di permeabilizzazione delle membrane cellulari. Gli studi effettuati su fette di carota e pastinaca hanno dimostrato che la forza del campo elettrico e il numero di impulsi sono i principali parametri di processo che determinano l'efficacia del trattamento. Il grado di permeabilizzazione è risultato maggiore aumentando la forza del campo elettrico e il numero di impulsi. Lo studio ha poi indagato come i pre-trattamenti (PEF) hanno influenzato le cinetiche di essiccamento e alcuni parametri qualitativi dei vegetali trattati. I pre-trattamenti con PEF hanno ridotto significativamente il tempo di essiccamento delle fette di carota e pastinaca. L'indice di disintegrazione delle cellule (CDI) era significativamente diverso tra carote e pastinaca. Il tempo di essiccamento delle carote e delle pastinache trattati con PEF è stato ridotto fino al 21% a 60°C e al 24% a 70°C. Il PEF e le alte temperature hanno indotto la reazione di Maillard nelle pastinache, con elevata produzione di furosina e imbrunimento dei campioni, confermata dalla diminuzione dei valori di luminosità (L*) e da un significativo aumento dei valori dell’indice giallo (b*). Le carote essiccate pre-trattate con PEF hanno mostrato un valore inferiore di luminosità rispetto a quelle non trattate. Il trattamento con PEF non ha influenzato le caratteristiche della struttura (texture) delle carote e delle pastinache essiccate a 50 e 60°C, mentre a 70°C è stato rilevato un significativo aumento della forza necessaria per tagliare le fette. Infine è stato determinato il contenuto in carotenoidi nelle carote, rappresentati soprattutto dal β-carotene (69%), seguito da α-carotene (13%), fitoene (9%), 13-cis-β-carotene (8%) e 9-cis-β-carotene (1%).<br>The main objective of the thesis is to study the effect of different pre-treatments on the drying of vegetables foods. In particular, for Goji berries, classified as "super food", a traditional pre-treatment based on surface abrasion, was used. While for carrots and parsnips, an innovative pre-treatment, based on pulsed electrical fields, was used. Goji berries have the epidermis covered by a thin layer of wax, which obstructs the passage of moisture from inside to outside the fruit. In this study a physical pre-treatment, consisting in a mild abrasion of Goji berry peel with a pilot plant, was considered. The main nutritional and sensory variations in goji berries were determined, such as color, total sugars, antioxidant activity and carotenoids. The pre-treated berries showed reduced drying times and minor variations in color, while the sugar content was similar to untreated samples. In addition, the antioxidant activity of the abrasion-dried samples was higher than the untreated ones. Pulsed electric fields (PEF) treatment is an innovative, alternative method to traditional cell membrane permeabilization. PEF treatment was performed in a laboratory plant. The electrical impedance measurement of untreated and PEF treated tissues was used to detect the degree of permeabilization of cell membranes. The trials on carrot and parsnip slices have shown that the strength of the electric field and the number of pulses are the main process parameters that determine the effectiveness of the treatment. The degree of permeability is increased by increasing the electric field strength and the number of pulses. The study then investigated how the PEF pre-treatments influenced the drying kinetics and some qualitative parameters of the treated roots. PEF pre-treatments significantly reduced the drying time of carrot and parsnip slices. The cell disintegration index (CDI) was significantly different between carrots and parsnips. The drying time of carrots and parsnips treated with PEF was reduced to 21% at 60°C and 24% at 70°C, respectively. PEF and high temperatures induced the Maillard reaction in the parsnips, with high production of furosine and darkening of the samples, confirmed by the decrease in brightness values (L*) and the significant increase in the values of the yellow index (b*). Dried carrots pre-treated with PEF showed a lower brightness value than untreated ones. PEF treatment did not affect the characteristics of the texture of dried carrots and parsnips at 50 and 60°C, while a significant increase in the force needed to cut the slices at 70°C, was detected. Finally, the carotenoid content in dried carrots, mainly represented by β-carotene (69%) α-carotene (13%), phytoene (9%), 13-cis-β-carotene (8%) and 9-cis-β-carotene (1%), was more stable in PEF pre-treated samples.
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Books on the topic "Dehydrated Vegetables"

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UNCTAD/GATT, International Trade Centre, ed. Dehydrated vegetables: A survey of major markets. International Trade Centre UNCTAD/GATT, 1993.

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Popeil, Ron. Dehydrated & delicious: The complete book on dehydrating meats, fruits, vegetables, herbs, flowers, yogurt, and more! Dehydrator Products, 1992.

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Brandy, Elizabeth. Dehydrated Vegetable Cookbook: Step by Step Guide to Dehydrate Vegetables Includes over 40 Delicious Recipes. Independently Published, 2021.

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MCGREEN, James. Easy Dehydrated Vegetable Cookbook: Simple Guide on How to Dehydrate Vegetables for Low Risk of Bacteria and Contamination and Lots More. Independently Published, 2021.

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Punch, Albert. Dehydrated Vegetable Recipes : How to Dry Many of the Most Popular Dried Vegetables Found in Stores: The Secret to Drying Vegetables Fast. Independently Published, 2021.

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Group, Research. The 2000 World Market Forecasts for Imported Dried, Dehydrated and Evaporated Vegetables. Icon Group International, 2000.

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Parker, Philip M. The 2007-2012 Outlook for Dried and Dehydrated Fruits and Vegetables in India. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Dried and Dehydrated Fruits and Vegetables in Japan. ICON Group International, Inc., 2006.

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Brian, Lisa. Complete Food Dehydrator Recipe Book: 101 Dehydrator Machine Recipes for Jerky, Fruit Leather, Dehydrated Vegetables and More, Plus Instructions & Pro Tips, in the Ultimate Dehydrator Cookbook! Independently Published, 2019.

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The 2006-2011 World Outlook for Dried, Dehydrated, and Freeze-Dried Fruits and Vegetables. Icon Group International, Inc., 2005.

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Book chapters on the topic "Dehydrated Vegetables"

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Min, Zhang, Wang Chenzhi, Ma Xiaoyu, and Li Chunli. "Study of Rehydration before Eating on Dehydrated Vegetables." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_130.

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Jen, Joseph J., Gurmail S. Mudahar, and Romeo T. Toledo. "Chemistry and Processing of High-Quality Dehydrated Vegetable Products." In ACS Symposium Series. American Chemical Society, 1989. http://dx.doi.org/10.1021/bk-1989-0405.ch019.

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McHugh, T. H., C. W. Olsen, and E. Senesi. "Fruit and Vegetable Edible Wraps: Application to Partially Dehydrated Apple Pieces." In Advances in Experimental Medicine and Biology. Springer US, 2004. http://dx.doi.org/10.1007/978-1-4419-9090-7_21.

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Grabowski, Stefan, Michele Marcotte, and Hossahali Ramaswamy. "Dehydrated Vegetables." In Handbook of Food Science, Technology, and Engineering - 4 Volume Set. CRC Press, 2005. http://dx.doi.org/10.1201/b15995-115.

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Tang, Juming, and Tom Yang. "Dehydrated Vegetables." In Food Science and Technology. CRC Press, 2003. http://dx.doi.org/10.1201/9780203912911.pt5.

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"Using Dehydrated Food Materials." In Concepts of Dehydration and Drying for Small-scale Food Processors. Royal Society of Chemistry, 2024. http://dx.doi.org/10.1039/9781837673674-00254.

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A key factor in small-scale and home food dehydration is using the dried material. This chapter looks at a variety of applications such as snacks, trail mixes, herbal teas, and powdered herbs and seasonings. Water uptake during rehydration of dried materials is an important component of this chapter since it can have a major impact on recipe modification compared to using fresh fruits and vegetables.
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Chen, Fang, Jinghua Qi, and Tongyi Cai. "Dehydrated Oriental Mushrooms, Leafy Vegetables, and Food Preparation Herbs and Condiments." In Food Science and Technology. CRC Press, 2003. http://dx.doi.org/10.1201/9780203912911.ch22.

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Rathnayaka, C. M., H. C. P. Karunasena, Wiji Senadeera, Lisa Guan, and Y. T. Gu. "Three-Dimensional (3D) Numerical Modeling of Morphogenesis in Dehydrated Fruits and Vegetables." In Advances in Agricultural Machinery and Technologies. CRC Press, 2018. http://dx.doi.org/10.1201/9781351132398-17.

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Bhowmik, Arnab, Prasenjit Guchhait, Sathish Sundararaman, and Supriya Subrahmanian. "DRYING CONDUCT OF OSMO-CONVECTIVE DRYING OF DAUCUS CAROTA AND MANGIFERA INDICA: QUALITY ATTRIBUTES OF DEHYDRATED PRODUCTS." In Futuristic Trends in Chemical Material Sciences & Nano Technology Volume 3 Book 13. Iterative International Publishers, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3becs13p2ch7.

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Drying seasonal fruit and vegetables are essential for safe storage and preservation by reducing the moisture content to a certain level. In this study, green mangoes and carrots were treated with an osmotic solution and followed by drying in a micro oven-assisted convective dryer. The green mangoes sample was treated with 10 % (w/w) NaCl solution for 4 h, and carrot slices were osmotically dehydrated with 30 % honey (w/w) for 10 h. The moisture content was reduced after osmotic treatment was 5.2 and 5 % for green mangoes and carrots, respectively. Moreover, the behavior of convective and osmo-convective drying was investigated. Furthermore, the curve for moisture %, drying rate, and convective drying were plotted. The results show that the osmo-convective process reduced the time consumption for drying than regular convective drying at the same temperature. It was reduced to 70 and 20 min for green mangoes and carrots, respectively. Additionally, the fresh samples of carrots and green mangoes that were osmotically dried had much higher nutritional value. Altogether, osmotic dehydration followed by convective drying is a commercially acceptable process for the preservation of fruits and vegetables without altering the nutrition value.
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Patil, Mayur Sanjay, Harshad Subhash Lawande, Sharvari Sanjay Bakal, and Kalyani Sudam Thote. "DEVELOPMENT AND QUALITY EVALUATION OF BEETROOT APPLE JAM." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 19. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcag19p5ch1.

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Jam is a semisolid food product that is created by boiling fruit pulp (not less than 45% by weight) with sufficient sugar (55% by weight) to a reasonably thick consistency, firm enough to hold the fruit tissues in position, and richin carbohydrates, vitamins, and fiber. The objective of the present work was development and evaluation of the quality of enriched beetroot apple jam. The beetroot apple jam was prepared from 60% apple and 40% beetroot. It was found most acceptable by considering the sensory attributes. Beetroot's low sugar content means it is not utilized to make sugar; instead, it is produced for a variety of food purposes, including as fresh vegetables, dehydrated or frozen goods, or for food preparations like pickles or juices. Apple is rich in Vit. C, Iron, pectin -1-1.5% (unripe apple) Apples are helpful for the prevention of cancer treatment of anemia, for diabetes, and reducing high blood pressure. It is particularly provided with nutrition-rich jam. The developed beetroot applejam was prepared with different formulations. The developed Beetroot Apple Jam was evaluated for Proximate composition. The analysis revealed that percentages of fat, moisture, TSS and Ash value of beetroot apple jam were 0.28%-, 27.80%- ,68.5-degree brix, and 0.45% respectively.
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Conference papers on the topic "Dehydrated Vegetables"

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Jadhav, S. V., S. S. Wangikar, A. M. Kulkarni, M. K. Patil, A. A. Bansode, and A. A. Mulani. "Development of a Compact Solar Vegetable Dehydrator." In National Conference on Relevance of Engineering and Science for Environment and Society. AIJR Publisher, 2021. http://dx.doi.org/10.21467/proceedings.118.21.

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Agricultural products, such as, vegetables are generally perishable and are difficult to store. Drying is one method to reduce the increase their shelf life. Dehydrators use different type of energy as per availability and requirement. Solar dehydrators are more popular since they use renewable solar energy. In this paper such a domestic passive solar dehydrator is designed and analysed for its utility and effectiveness. The dehydrator is designed for converting the perishable agricultural products into powders so that it can be stored and used for longer time. It is designed in two parts. The first part work as a solar energy collector and the second part works as the dehydrator. The heat from solar radiations is imparted to the air in the solar collector. This hot air is used in dehydrator foe drying agricultural products. The experimentation has been performed for different temperatures and flow velocity of air varying for different vegetables depending on their moisture content and time required to remove the moisture. It is observed that drying at different temperature is required for different vegetables to convert them into powder. The taste and colour of the powder produced are found to be good. Therefore, it is suitable and affordable even for farmers with lesser quantity of products.
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Senthilkumar, G., F. Albert Rohit, M. Antony Garwin, Nivin Joy, S. Ganesan, and J. Hemanandth. "Design and fabrication of dehydrator for vegetables and fruits." In 3RD INTERNATIONAL CONFERENCE ON FRONTIERS IN AUTOMOBILE AND MECHANICAL ENGINEERING (FAME 2020). AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0034133.

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Prabhakaran, J., Harveer Singh Pali, and Nishant K. Singh. "Development of Dehydrated Kusum Oil as a Potential Bio-Lubricant." In WCX SAE World Congress Experience. SAE International, 2025. https://doi.org/10.4271/2025-01-8312.

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&lt;div class="section abstract"&gt;&lt;div class="htmlview paragraph"&gt;Depletion of petroleum crude oil and its environmental impacts challenge future generations. Vegetable oils provide a sustainable alternative with benefits like anti-wear properties, biodegradability, and renewability. Kusum oil's ability to lower carbon emissions significantly and promote sustainable industrial practices highlights its potential as a viable green alternative. This research paper presents a comprehensive and comparative analysis of a sustainable, environmentally friendly bio-lubricant and nonedible vegetable oil like Kusum oil. Bio-lubricant is produced by transesterification followed by epoxidation, which is known as epoxidized kusum oil lubricant or dehydrated kusum oil (DKO). The process of epoxidation significantly enhances the properties of Kusum oil, making it a promising alternative to conventional lubricants. It is compared with a widely used conventional mineral oil lubricant like SAE10W40. DKO exhibits comparable density, viscosity index, pour point, and flash point with SAE10W40 and found satisfactory. Subsequently, FTIR (Fourier Transform Infrared Spectroscopy) and GC (Gas Chromatography) are also used to characterize the chemical composition of DKO, and the results are comparable with SAE10W40. By introducing epoxy groups into the unsaturated fatty acids of Kusum oil, epoxidation increases the oil's oxidative stability, making it more resistant to degradation at high temperatures, which is verified with the Thermo Gravimetric Analysis (TGA). It reveals that the bio-lubricant is thermally stable up to 250°C, with significant decomposition occurring between 250°C and 450°C. The epoxidized kusum oil with 0.2wt. % MWCNT significantly improves its anti-wear characteristics, leading to a reduction in wear volume when compared to both SAE10W40. This highlights its promise as a viable and eco-friendly substitute lubricant for mechanical uses. This comparison underscores the importance of epoxidized kusum oil bio-lubricant, and it provides a new direction for similar research and development in lubricants, aiming to balance performance with environmental responsibility.&lt;/div&gt;&lt;/div&gt;
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Rossa-Sierra, Alberto, Fabiola Cortes Chavez, Marcela De Obaldia, and Mariel Garcia-Hernandez. "Food packaging design that help reduce consumer-generated waste." In 13th International Conference on Applied Human Factors and Ergonomics (AHFE 2022). AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1001942.

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Estimations affirm that by 2030 there will be 9 billion people on our planet, which makes the problem of food a priority issue. A large part of the food, especially in industrialized countries, is packaged, either fresh produce from the field (fruits and vegetables) or cooked products, many of them in the ready-to-take mode.The recent COVID-19 pandemic increased the consumption of food prepared for home delivery, causing more waste in municipal landfills. In countries like Spain, takeaway fast food services have increased during the pandemic by 83% compared to 2019, already representing 3% of the shopping basket, which indicates that spending on this appearance has doubled.The Starpack Competition organized by the Institute of Materials, Minerals, and Mines of England used this problem as a theme for its contest in 2021. The students of the "Molds and production in plastics" course of Engineering in Innovation and Design at Universidad Panamericana in Mexico participated in the contest, obtaining outstanding positions in the awards.This communication shows the results obtained. We explain six design projects, who received prizes in the contest. The projects include a container for take-out tacos, a dehydrator container for fruits and vegetables, a Multi-purpose container for foods such as salads, sushi, hamburgers, etc., a container for scones, and finally, a container for fresh potatoes.All the proposals presented were made with recycled or recyclable plastic materials, thinking about the circular economy, the possibility of being re-used, and the reduction to a minimum of waste and the manufacturing process. The intervention of the human factor was taken into account during the design process, considering the physical and psychological aspects in the design of the packaging projects.
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Khanzode, Anand U., and Sachin R. Karale. "Overview of Solar Air Drying Systems in India and His Vision of Future Developments." In ASME 2006 International Solar Energy Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/isec2006-99116.

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Solar Air Drying is one of the oldest method of food preservation. For several thousand years people have been preserving grapes, herbs, Potato’s, corn, milk, fruits, vegetables, spices, meat and fish by drying. Until canning was developed at the end of the 18th century, drying was virtually the only method of food preservation. It is still the most widely used method. Solar Drying is an excellent way to preserve food and solar food dryers are an appropriate food preservation technology for a sustainable world. This technology makes it possible to dehydrate and preserve food professionally without compromising on quality, color, texture, enzymes, vitamins, taste and nutritional values of foods in the process. Food scientists have found that by reducing the moisture content of food to between 10 and 20%, bacteria, yeast, mold and enzymes are all prevented from spoiling it. India is blessed with an abundance of sunlight, water and biomass. Vigorous efforts during the past two decades are now bearing fruit as people in all walks of life are more aware of the benefits of renewable energy, especially solar energy in villages and in urban or semi-urban centers of India. Industries that can benefit from application of solar energy to heat air are Food, Textiles, Dairies, Pharma and Chemical. This paper reviews the present scenario of Solar Air Dryer and strategies for future developments in India.
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