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Journal articles on the topic 'Dehydrated Vegetables'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

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 ultimate

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2

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 an

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3

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

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4

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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5

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

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6

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

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7

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 etha

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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 etha

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9

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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10

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 f

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11

Fay, Megan L., Joelle K. Salazar, Yuying Ren, et al. "Growth Kinetics of Listeria monocytogenes and Salmonella enterica on Dehydrated Vegetables during Rehydration and Subsequent Storage." Foods 12, no. 13 (2023): 2561. http://dx.doi.org/10.3390/foods12132561.

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Dehydrated vegetables have low water activities and do not support the proliferation of pathogenic bacteria. Once rehydrated, vegetables can be incorporated into other foods or held for later use. The aim of this study was to examine the survival and proliferation of Listeria monocytogenes and Salmonella enterica on dehydrated vegetables during rehydration and subsequent storage. Carrots, corn, onion, bell peppers, and potatoes were heat dehydrated, inoculated at 4 log CFU/g, and rehydrated at either 5 or 25 °C for 24 h. Following rehydration, vegetables were stored at 5, 10, or 25 °C for 7 d.

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12

Ghourchian, Sedighe, Masoumeh Douraghi, Akram Baghani, and Dallal Mohammad Mehdi Soltan. "Detection and Frequency of Enterotoxin (cpa,cpe) Genes of Clostridium perfringens Isolated from Dehydrated Vegetables by PCR." Journal of Advances in Medical and Biomedical Research 29, no. 133 (2020): 63–67. https://doi.org/10.30699/jambs.29.133.63.

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<strong> Background and Objective: </strong><em>Clostridium perfringens</em> is an anaerobic bacterium, commonly present in retail foods. Its enterotoxin-producing ability, short generation time, ability to grow at elevated temperatures, and spore-forming ability, allows it to survive in food-processing temperatures, and cause foodborne illness. The aim of study was to screen dehydrated vegetables contaminated with <em>cpe</em> and <em>cpa </em>carrying <em>C.perfringens</em>. <strong> Materials and Methods: </strong>This is descriptive-an

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13

Singh, Anchal. "Evaluating the Nutritional Value of Dehydrated Green Leafy Vegetables (Bengal Gram, Fenugreek, and Spinach)." Journal of Scientific Research and Reports 30, no. 9 (2024): 227–33. http://dx.doi.org/10.9734/jsrr/2024/v30i92347.

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The present study investigated the nutritional composition of dehydrated spinach, fenugreek, and Bengal gram leaves. For the development of leaf powder, the green leafy vegetables (GLVs), were steam blanched for 2 min after pretreatment and dried in an oven at 80 °C for 8 h. The dehydrated samples were analyzed for selected proximate constituents, vitamins, minerals, antinutrients, and iron. Among all the dehydrated leaves powder BLP contains the highest (24.39%) crude protein followed by SLP (24.79) and FLP (23.0%). The β-carotene of BLP (Bengal gram leaves powder), FLP (Fenugreek leaves powd

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14

Toai, Doan Ba. "Research on China's Vegetable Exports from 2019 to the Present." Financial Economics Insights 2, no. 1 (2025): 36–48. https://doi.org/10.70088/pdr4q376.

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This paper conducts an in-depth analysis of China's vegetable exports from 2019 to the present. It comprehensively analyzes the scale, market distribution, and product structure of China's vegetable exports through relevant data. In terms of export scale, China has maintained a large-scale export volume of vegetables, with both quantity and value showing certain growth trends in some years. For example, in 2019, the export volume of vegetables reached 9,790,000 tons, and the export value was 15.5 billion US dollars, with a year-on-year increase of 3.3% and 1.7% respectively. In terms of market

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15

P, Hema Praba, Sudha P, and Devibala B. "Studies on the effect of chemical treatments on Dehydrated Tomato." Madras Agricultural Journal 94, July (2007): 290–94. http://dx.doi.org/10.29321/maj.10.100710.

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Post harvest losses are considerably high in India. Dehydration technology plays a vital role in the preservation of fruits and vegetables, by converting them to a stable form that can be stored throughout the year. Tomato is an important seasonal vegetable widely grown in India. It contains 0.9% protein, 48% calcium and 3.6% carbohydrates and offers 20 Kilocalories of energy. Biochemical analysis showed that, the total ash content was found to increase as the percentage of dextrose levels increases. Treatment with 1200 ppm SMBS and 1% calcium chloride had an increased crude fat level, that ca

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16

Morais, R. M. S. C., A. M. M. B. Morais, I. Dammak, et al. "Functional Dehydrated Foods for Health Preservation." Journal of Food Quality 2018 (2018): 1–29. http://dx.doi.org/10.1155/2018/1739636.

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics

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17

Godase, Neha A., and Dr Geeta S. Rao. "Economic Analysis of Processing Industry with Special Reference to Dry Moringa Powder by Dehydration Method in Pune District of Maharashtra." International Journal of Research and Scientific Innovation XII, no. VI (2025): 1–9. https://doi.org/10.51244/ijrsi.2025.12060001.

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The fruit and vegetable processing industry play an important role in processing of agricultural products. India ranks third in the production of dried fruits and vegetables. India ranks third in the production of dried fruits and vegetables. The industry is largely decentralized and India has a large number of small-scale units having small capacities up to 250 tons per annum. The commercial production of processed fruits and vegetables is very low in India, contributing only to around 2.2 percent of the total food production. The growth of this industry will bring immense benefits to the eco

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18

Jackson, Marcus B., Shanqianq Ke, Barbara A. Laschkewitsch, and Chiwon W. Lee. "549 PB 099 VEGETABLE PRODUCTION IN NORTH DAKOTA." HortScience 29, no. 5 (1994): 510b—510. http://dx.doi.org/10.21273/hortsci.29.5.510b.

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The growing conditions of North Dakota are characterized by short frost-free seasons (< 120 days), long photoperiods, a large fluctuation in summer temperatures, and fertile soils especially in the Red River Valley region. Commercial production of vegetables in the state has been increasing with renewed interests in fresh and processed products. Currently, about 1,200 acres are devoted to vegetable production in the state with most of it conentrated in the eastern part of the state. This excludes 158,000 acres used for potato production. The top ten vegetables, excluding potato, are onion,

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19

Singh, Papu, Sweta Singh, B.R. Singh, Jaivir Singh, and S.K. Singh. "The Drying Characteristics of Amaranth Leaves under Greenhouse Type Solar Dryer and Open Sun." Greener Journal of Agricultural Sciences 4, no. 6 (2014): 281–87. https://doi.org/10.15580/GJAS.2014.6.040314174.

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The dehydrated leafy vegetables have the potential to become an important product because of relatively inexpensive, easily and quickly cookable and rich in several nutrients which are essential for human health. The proper drying techniques are the most important aspect of leafy vegetable preservation. The use of solar dryer helps to reduce the losses and improves the quality of product. A Greenhouse type solar dryer was used and the experiments were conducted to develop dehydrated amaranth leaves so as to enhance the availability of amaranth leaves during off season. In the present study, fr

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20

Otugbeikwu, Joshua Oheji, Philip Abraham Aligwe, and Julius Amove. "Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching." Food ScienTech Journal 5, no. 1 (2023): 80. http://dx.doi.org/10.33512/fsj.v5i1.19225.

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21

Shahi, Farhad, Seyed Amir Hossein Emami, Mandana Shirazi, et al. "Assessing Physicians' Performance when Telling the Truth to Patients Diagnosed with Cancer." Journal of Advances in Medical and Biomedical Research 29, no. 133 (2020): 68–73. https://doi.org/10.30699/jambs.29.133.68.

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<strong> Background and Objective:</strong> The ability of breaking bad news to patients, especially to patients diagnosed with cancer is one of the challengeable issues in the field of medicine. On this basis, this study was designed to assess physicianschr('39') performance as well as importance of their training on how to deliver bad news to patients diagnosed with cancer. <strong> Materials and Methods:</strong> This was a prospective cross-sectional study for assessing physicians’ performance in delivering bad news. The hematologists and oncologists from

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22

Joshi, H. C., Kusum L. Joshi, N. Joshi, et al. "Quality Comparison of Vegetables Dehydrated in Solar Drier and Electrical Oven." Defence Science Journal 41, no. 1 (1991): 87–91. http://dx.doi.org/10.14429/dsj.41.4414.

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23

Leahu, Ana, Cristina Ghinea, and Mircea-Adrian Oroian. "Osmotic dehydration of apple and pear slices: color and chemical characteristics." Ovidius University Annals of Chemistry 31, no. 2 (2020): 73–79. http://dx.doi.org/10.2478/auoc-2020-0014.

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AbstractOsmotic dehydration is the pre-treatment method of preservation the fruits and vegetables to increase their shelf life. This method consists of immersing fruits and vegetables in concentrated solutions of salt or sugar. The effect of osmotic dehydration was investigated on the color and chemical characteristics of dehydrated fruits (apple and pear) in fructose osmotic solutions. Difference in CIE-LAB, chroma - C* and hue angle H* were performed with a Chroma Meter CR-400/410. Apple (Malus domestica ‘Jonathan’) and sweet autumn pear variety (Pyrus comunis) were osmotically dehydrated in

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24

Vindhyvasni, A. Gupta, N. Gupta, and R. Prasad. "Organoleptic evaluation of the noodles prepared with iron rich millet flour and dehydrated leaves powder." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 18, no. 2 (2022): 808–12. http://dx.doi.org/10.15740/has/ijas/18.2/808-812.

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The research study was undertaken to develop value added food product noodleswith the incorporation of low-cost millets and dehydrated leaves powder mix. Methodology: Noodles were formulated with the incorporation of selected millets and dehydrated leaf mix powdersuch as Drumstick leaf powder and Amaranthus leaf powder. Sensory evaluation was done by using a 9 point hedonic scale Performa. Results and Discussion: Results shows that average sensory scores of different parameters in control and treated sample in relation to color and appearance which that T2 (8.3) had the highest score followed

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Asmat-Campos, D., and Angel Carreño-Ortega. "Proposal for a solar fruit dryer design with organoleptic properties recovery system." E3S Web of Conferences 80 (2019): 02003. http://dx.doi.org/10.1051/e3sconf/20198002003.

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With the passing of time, the demand for dehydrated organic products has increased, ranging from vegetables to fruits, however in the latter efforts to achieve a quality product have led to the use of industrialized systems which depend on the use of fossil fuels or systems that use electric current which greatly increase production costs. At present, various solar dryer models have emerged, having achieved an optimal performance in what corresponds to the processing of vegetables, however in the processes of dehydration of fruits the results have not been satisfactory, due to the loss of its

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26

GUPTA, Sheetal, and Jamuna PRAKASH. "Influence of Antioxidant Components on Antioxidant Activity of Dehydrated Green Leafy Vegetables." Food Science and Technology Research 14, no. 1 (2008): 104–9. http://dx.doi.org/10.3136/fstr.14.104.

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27

Sakhale, BK, RF Chavan, and NA Giri. "Effect of Drying Modes on Quality Characteristics of Dehydrated Green Leafy Vegetables." Indian Journal of Agricultural Biochemistry 33, no. 1 (2020): 61. http://dx.doi.org/10.5958/0974-4479.2020.00010.6.

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28

Romero-de Soto, María Dolores, Patricia García-Salas, Salvador Fernández-Arroyo, Antonio Segura-Carretero, Francisco Fernández-Campos, and Beatriz Clares-Naveros. "Antioxidant Activity Evaluation of New Dosage Forms as Vehicles for Dehydrated Vegetables." Plant Foods for Human Nutrition 68, no. 2 (2013): 200–206. http://dx.doi.org/10.1007/s11130-013-0346-0.

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29

Antal, Tamás. "Experiment of quality properties of dehydrated fruits." Acta Agraria Debreceniensis, no. 30 (October 10, 2008): 7–15. http://dx.doi.org/10.34101/actaagrar/30/2984.

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The lyophilization is the joint application of freezing and drying. It is an up-to-date conserving procedure, the point of which is that the humidity existing in the frozen humid material is transferred from the solid state directly into the gaseous state at a temperature below 0 oC under vacuum. Out of the procedures applied nowadays, this is the most tolerant drying process.With regard to the high investment and operational costs, freeze drying is applied only for valuable, heat-sensitive materials when the technological aim is to preserve such properties as aroma, taste and colour as well a

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30

Joshi, Pallavi, and Beena Mathur. "Development of value added products from the leaf powders of dehydrated less utilized green leafy vegetables." Nutrition & Food Science 45, no. 2 (2015): 302–9. http://dx.doi.org/10.1108/nfs-09-2013-0101.

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Purpose – The purpose of this paper is to analyze the nutritional composition and the acceptability of value-added products prepared from the dehydrated leaf mixture of underutilized green leafy vegetables (GLVs). GLVs are dense in micronutrients and are of great importance to the nutrition of population in developing countries. Nutritive value of commonly consumed GLVs has been studied extensively, but there is limited information available on nutritive value and acceptability of unconventional leafy vegetables. Design/methodology/approach – The nutritional potential and acceptability of leaf

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31

Vanishree, S1 and Udaykumar Nidoni2. "DEVELOPMENT AND EVALUATION OF CONVENIENCE FOODS USING JOWAR." MULTILOGIC IN SCIENCE XIII, no. XXXXVI (2023): 637–39. https://doi.org/10.5281/zenodo.7789299.

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The present study was undertaken with an objective to develop ready to cook convenience products by using jowar. viz., ready to cook upama mix and Ready to cook Bisibele bath mix. Joawr grains were pre-treated and converted into semolina of different sizes (microns). Dehydrated vegetables were added to the ready to cook mixes. Further, upama mix and Bisibele bath mix were assessed for nutritional and sensory quality parameters. Further, these products were compared with control samples which are prepared by traditional methods. i.e, upama by wheat semolina and Bisibelebath by using rice. Resul

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32

Krokida, Magdalini K., and Zacharias B. Maroulis. "The effect of drying methods on viscoelastic behaviour of dehydrated fruits and vegetables." International Journal of Food Science & Technology 35, no. 4 (2000): 391–400. http://dx.doi.org/10.1111/j.1365-2621.2000.tb00001.x.

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33

Peñas, Elena, Beatiz Sidro, Mónica Ullate, Concepción Vidal-Valverde, and Juana Frias. "Impact of storage under ambient conditions on the vitamin content of dehydrated vegetables." Food Science and Technology International 19, no. 2 (2013): 133–41. http://dx.doi.org/10.1177/1082013212442188.

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Krokida, Magdalini K. "The effect of drying methods on viscoelastic behaviour of dehydrated fruits and vegetables." International Journal of Food Science & Technology 35, no. 4 (2000): 391. http://dx.doi.org/10.1046/j.1365-2621.2000.00396.x.

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35

Rufián-Henares, José A., Belén García-Villanova, and Eduardo Guerra-Hernández. "Occurrence of furosine and hydroxymethylfurfural as markers of thermal damage in dehydrated vegetables." European Food Research and Technology 228, no. 2 (2008): 249–56. http://dx.doi.org/10.1007/s00217-008-0929-4.

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36

Gallardo, Miguel A., María Esther Martínez-Navarro, Manuel Álvarez-Ortí, and José E. Pardo. "Utilization of Flours Derived from the Waste from the Frozen Vegetable Industry for Bakery Product Production." Agriculture 14, no. 10 (2024): 1747. http://dx.doi.org/10.3390/agriculture14101747.

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Currently, the agri-food industry faces a significant challenge in reducing food waste in line with circular economy principles. In this context, the frozen vegetables industry rejects products that do not meet consumers’ appearance standards, leading to a waste of vegetables that could be reincorporated into the food chain. Thus, waste generated from broccoli, cauliflower, and peas in the last selection stages of a frozen vegetable industry manufacturer were collected, dehydrated, and transformed into flour. These flours were used to replace 50% of the wheat flour in a basic bakery product, u

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37

JAYARAMAN, K. S., V. K. GOPINATHAN, P. PITCHAMUTHU, and P. K. VIJAYARAGHAVAN. "The preparation of quick-cooking dehydrated vegetables by high temperature short time pneumatic drying." International Journal of Food Science & Technology 17, no. 6 (2007): 669–78. http://dx.doi.org/10.1111/j.1365-2621.1982.tb00226.x.

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38

Murcia, M. A., A. M. Jiménez-Monreal, L. García-Diz, M. Carmona, L. Maggi, and M. Martínez-Tomé. "Antioxidant activity of minimally processed (in modified atmospheres), dehydrated and ready-to-eat vegetables." Food and Chemical Toxicology 47, no. 8 (2009): 2103–10. http://dx.doi.org/10.1016/j.fct.2009.05.039.

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39

Pandya, Bansri, and Dr Waheeda Thomas. "An Economical Review of Dehydrated Onion Firm of Mahuva Taluka of Bhavnagar District, Gujarat." YMER Digital 21, no. 02 (2022): 25–31. http://dx.doi.org/10.37896/ymer21.02/03.

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The fruits and vegetables processing industries have tremendous potentials in creating income and employment for rural labour-force. This study is concerned with the problems and prospects of the cluster of onion dehydration enterprises located in Mahuva taluka Bhavnagar district of Gujarat state in India. This paper is regarding contribution of onion dehydration firm in Indian Economy. We wish to discuss about types of different product produced in large amount by onion dehydration firm, on the basis of primary data.

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40

Ramírez-Fajardo, Antonio-Fer, Cristina Martín-Vizcaíno, Ignacio Rodríguez-García, and José Luis Guil-Guerrero. "Vegetables Treated before Drying with Natural Antioxidants plus UV-C Improve Colour and Bioactive Compounds." AgriEngineering 6, no. 4 (2024): 3635–51. http://dx.doi.org/10.3390/agriengineering6040207.

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The quality of minimally processed fruits and vegetables is essential for consumers’ health and effective marketing. This study investigates the effects of UV-C irradiation, applied alone and combined with various natural antioxidants, on the preservation of bioactive compounds and the colour of dehydrated fruits and vegetables. To achieve this, red peppers, yellow peppers, tomatoes, zucchini, eggplants, and melons were subjected to pre-treatments with natural antioxidants and UV-C before processing using low-temperature airflow (50 °C). The drying kinetics showed typical curves of hygroscopic

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Sun, Alanna, Tamara Kondratyuk, Supakit Wongwiwatthananukit, Dianqing Sun, and Leng Chee Chang. "Investigation of Antioxidant, Anticancer, and Chemopreventive Properties of Hawaiian Grown Māmaki tea (Pipturus albidus)." Natural Product Communications 17, no. 3 (2022): 1934578X2210809. http://dx.doi.org/10.1177/1934578x221080945.

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Objective Māmaki tea ( Pipturus albidus) is a native Hawaiian plant species that is best known for its medicinal uses. It is endemic and only grows on the Hawaiian Islands. We evaluated different extraction methods and investigated antioxidant, anticancer, and/or chemopreventive potential of Māmaki tea. Materials and Methods Fresh Māmaki tea leaves were purchased from Hilo Farmers Market on Big Island. The Ferric Reducing Antioxidant Power (FRAP) assay was used to evaluate the antioxidant activities of selected Hawaii-grown teas, fruits, and vegetables. In addition, chemopreventive assays agai

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Trunov, Stanislav S., Dmitriy A. Tikhomirov, Aleksey V. Khimenko, Aleksey V. Kuz’michev, and Nikolay G. Lamonov. "Thermoelectric Dryer for Vegetables and Fruits." Elektrotekhnologii i elektrooborudovanie v APK 3, no. 44 (2021): 3–8. http://dx.doi.org/10.22314/2658-4859-2021-68-3-3-8.

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In the conditions of medium and small agricultural enterprises, personal subsidiary farms, drying is the most acceptable and eﬀective method of processing vegetables and fruits. It provides high eﬃciency of production, storage and transportation of finished products. (Research purpose) The research purpose is in developing a scheme of a drying plant using a heat pipe and a thermoelectric heat pump used as a source of thermal energy. (Materials and methods) The article presents an analog of a drying plant. The disadvantages of a convective electric dryer are a long drying time of products (for

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Ito, H., K. Ippoushi, K. Azuma, and H. Higashio. "POTENTIAL OF NEAR-INFRARED REFLECTANCE SPECTROSCOPY FOR ESTIMATING TOTAL DIETARY FIBER CONTENT OF DEHYDRATED VEGETABLES." Acta Horticulturae, no. 483 (January 1999): 265–74. http://dx.doi.org/10.17660/actahortic.1999.483.29.

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Bisharat, G. I., V. P. Oikonomopoulou, N. M. Panagiotou, M. K. Krokida, and Z. B. Maroulis. "Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables." Food Research International 53, no. 1 (2013): 1–14. http://dx.doi.org/10.1016/j.foodres.2013.03.043.

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Puscaselu, Roxana, Gheorghe Gutt, and Sonia Amariei. "Biopolymer-Based Films Enriched with Stevia rebaudiana Used for the Development of Edible and Soluble Packaging." Coatings 9, no. 6 (2019): 360. http://dx.doi.org/10.3390/coatings9060360.

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Currently, there is an increasing concern toward the plastic pollution of the environment, in general, and of oceans, in particular, as a result of disposable packaging in the food industry. Thus, it is extremely necessary that we identify solutions for this problem. This study was aimed at identifying a viable alternative—biopolymer-based, edible, and renewable food packaging—and succeeded in doing so. For this work, 30 films with different characteristics and properties were obtained using agar and sodium alginate as film-forming materials and glycerol for plasticization. Tests were performe

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Ansari, Md Irfan Ahmad, Chhaya ., Augustine Guria, and Pramod Rai. "Effect of Heat Pump Drying on Quality of Fruits and Vegetables: A Review." Environment and Ecology 42, no. 3 (2024): 921–26. http://dx.doi.org/10.60151/envec/wbvs1056.

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Drying is one of the most important unit operations used in food processing sector at large scale to extend shelf-life, enhance appearance, maintain nutritional value, reduce packaging and transporting cost. The high temperature convective hot air drying process reduces the nutritional and organoleptic quality of food products. Heat pump drying is one of the options for drying of fruits and vegetables at low temperature with high nutritional and organoleptic quality apart from saving in energy consumption and operation under controlled conditions. Heat pump drying works on the principle of ref

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Mayor, Luis, Ramón Moreira, Francisco Chenlo, and Alberto M. Sereno. "Effective Diffusion Coefficients during Osmotic Dehydration of Vegetables with Different Initial Porosity." Defect and Diffusion Forum 258-260 (October 2006): 575–85. http://dx.doi.org/10.4028/www.scientific.net/ddf.258-260.575.

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Chesnut and pumpkin fruits were dehydrated with osmotic solutions of sucrose and NaCl at 25°C. These food materials have different structure, composition and porosity. Water loss and solids gain kinetics were experimentally determined and modeled using a diffusional model. In spite of the several mass transfer mechanisms taking place along with diffusion during osmotic dehydration, the modeling was satisfactory and involved effective coefficients of diffusion useful to quantify the different mass transfer fluxes. Water and sucrose transfer rates during osmotic dehydration with sucrose solution

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Panich, Sirirat. "Total Phenolic Compounds of Fruit and Vegetable Powders in Thailand." Applied Mechanics and Materials 901 (August 2020): 3–9. http://dx.doi.org/10.4028/www.scientific.net/amm.901.3.

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Fruits and vegetables pack with various antioxidant compounds which are known as an essential constituent for maintaining health. Unfortunately, the shelf life of fresh produces is short after harvesting. As a result, a dehydration process by converting freshly harvested parts into powders can be an alternative to extend the storage period. The powder delivers not only nutrients, flavor, color, and texture, but the dehydrated form is also easy for storage, transportation, and is used as an ingredient in healthy products. However, the loss of essential nutrients can besides occur during the deh

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K.V., Pavani, and Priyanka Aduri. "Effect of Packaging Materials on Retention of Quality Characteristics of Dehydrated Green Leafy Vegetables during Storage." International Journal of Environment, Agriculture and Biotechnology 3, no. 1 (2018): 256–59. http://dx.doi.org/10.22161/ijeab/3.1.32.

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Lee, Jae-Han, You-Jin Choi, Jin-Hyuk Chun, Yun-Gu Kang, Yeo-Uk Yun, and Taek-Keun Oh. "Effects of organic fertilizers mixed with dehydrated food waste powder on agronomic performance of leafy vegetables." Korean Journal of Agricultural Science 49, no. 3 (2022): 397–405. http://dx.doi.org/10.7744/kjoas.20220027.

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