with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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Studying the Effect of Osmosis-Ultrasound Compound Pre-treatment on Drying Kiwi Fruit Sheets

Elahe Eshraghi; Mahdi Kashani-Nejad; Yahya Maghsoudlou; Shahram Beiraghi-Toosi; Mehran Alami

Volume 9, Issue 4 , January 2014

https://doi.org/10.22067/ifstrj.v9i4.31332

Abstract
  The aim of this research was to use Osmosis-Ultrasound Compound pre-treatment and studying the time of drying and the potentiality to rehydration in dried samples of kiwi fruit (Hayvard variety). The samples were drained in three timed phases, 10, 20 and 30 minutes in room temperature in 30, 50 and 70 ...  Read More