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The Drying of Foods and its Effect on the Physical-Chemical, Sensorial and Nutritional Properties

dc.contributor.authorGuiné, Raquel
dc.date.accessioned2017-05-15T11:02:46Z
dc.date.available2017-05-15T11:02:46Z
dc.date.issued2017-05
dc.description.abstractDrying of foods is an ancient practice that has been adopted to preserve foods beyond their natural shelf life. The process started with the exposure of foods to the sun, to extract from them a great proportion of the water, thus contributing for their conservation. The traditional solar dying with direct exposure to the sun had many disadvantages and presently more modern methods are used, such as hot air drying, spray drying, lyophilization, infrared, microwave or radiofrequency drying, osmotic dehydration or many combined processes.Many foods can be preserved through drying, but their organoleptic and nutritional properties are greatly altered as compared to the fresh counterparts. This work describes advances in drying methods and the effects of drying on the attributes of the dried foods.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné, R.P.F. (2017). The Drying of Foods and its Effect on the Physical-Chemical, Sensorial and Nutritional Properties. in Abstract Book and Proceedings of 3rd International Conference on Food and Agricultural Engineering - ICFAE (pp.7-8). NARIC Food Science Resarch Institute, Budapeste, Hungary.pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/4590
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectDrying methodspt_PT
dc.subjectColourpt_PT
dc.subjectTexturept_PT
dc.subjectOrganoleptic propertiespt_PT
dc.subjectChemical compositionpt_PT
dc.subjectNutritionpt_PT
dc.titleThe Drying of Foods and its Effect on the Physical-Chemical, Sensorial and Nutritional Propertiespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceBudapeste, Hungriapt_PT
oaire.citation.endPage8pt_PT
oaire.citation.startPage7pt_PT
oaire.citation.title3rd International Conference on Food and Agricultural Engineering (ICFAE 2017)pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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