Impact of instant controlled pressure drop treatment on dehydration and rehydration kinetics of green moroccan pepper (Capsicum annuum)

Faculty Agriculture Year: 2012
Type of Publication: ZU Hosted Pages: 978 – 1003
Authors:
Sabah Mohamed Monir
Journal: Procedia Engineerin فرنسا Volume:
Keywords : Impact , instant controlled pressure drop treatment    
Abstract:
A comparative study of various drying techniques were carried out on Green Moroccan Peppers GMPs, Traditional Hot Air Drying, Swell Drying SD, and freeze drying, in order to compare the dried product’s behavior during drying and rehydrati
    
     
 
       

Author Related Publications

  • Sabah Mohamed Monir, "Characterization of pure cheese snacks and expanded granule powders textured by the instant controlled pressure drop (DIC) process", فرنسا, 2011 More
  • Sabah Mohamed Monir, "The Instant Controlled Pressure Drop Process as a New Post-harvesting Treatment of Paddy Rice: Impacts on Drying kinetics and End Product Attributes..", Springer Science+Business Media, LLC, 2010 More
  • Sabah Mohamed Monir, "Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snacks and Expanded Granule Powder of Apple and Onion.", Taylor & Francis, 2011 More
  • Sabah Mohamed Monir, "Improving the drying of onion using the instant controlled pressure drop technology.", Taylor & Francis, 2011 More
  • Sabah Mohamed Monir, "Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (Capsicum annuum L.)", springer, 2013 More

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