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Full-Text Articles in Food Science
Preserving Apples, Kathleen Riggs, Charlotte Brennand
Preserving Apples, Kathleen Riggs, Charlotte Brennand
All Current Publications
This publication describes selecting apples, preparing them for freezing and canning, drying, storage, and nutritional information
Apples, Georgia C. Lauritzen Ph. D.
Apples, Georgia C. Lauritzen Ph. D.
Archived Food and Health Publications
Publication gives information on apples, including seasons, storing, canning, freezing, and whitening.
Effects Of Dehydration Processes With Special Reference To Microwave Irradiation On Selected Biochemical And Physical Changes In Apples (Pyrus Malus), Fredoon Shahin Nury
Effects Of Dehydration Processes With Special Reference To Microwave Irradiation On Selected Biochemical And Physical Changes In Apples (Pyrus Malus), Fredoon Shahin Nury
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Many innovations have been attempted to shorten drying time or improve dehydration techniques for foods. Despite the recent advances in science and technology the bulk of dried fruit production throughout the world, over 1 1/2 billion tons (dry basis), is prepared by the energy of the sun (Copley and Van Arsdel, 1964). However, other techniques and processes for food dehydration and preservation are occupying more prominent positions in the overall production of dehydrated foods, particularly in the more advanced countries. Economics notwithstanding, it is readily apparent that dehydration as compared to sun-drying offers at least two main advantages. It is …