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111 # 2465
Changes in internal structure of apple tissue dried using the convection process,induced by osmotic dehydration
114 # 2514
The impact of drying method on selected mechanical properties of carrots after rehydration
118 # 2622
Mathematical model of rehydration kinetics for dried vegetables
120 # 2702
Changes in parameters of berry fruit colour caused by drying, storage and rehydration
126 # 2914
Dried fruit quality and its rehydration progress depending on apple drying method
129 # 2965
The impact of drying method on dried parsley rehydration ability
130 # 2976
Static optimization of osmotic dehydration and storage process of strawberries
146 # 3458
Assessment of possibility of using microwaves for heating spouted bed during drying apples
147 # 3482
Impact of drying parameters on the loss of dry substance mass during rehydration of dried apples
148 # 3516
Influence of freezing treatment, osmotic dehydration and storage time on the rehydration of vacuum dried strawberries
150 # 3576
Impact of drying parameters and methods on the volume increase of dried apples during their rehydration
19 # 1010
Effect of blanching, drying and rehydration on changes in onion dry matter content
60 # 1556
Influence of selected parameters of osmotic dehydration on inner structure of dride tissue on example apples
61 # 1163
Influnce of the microwave and vacuum potato dehydration on the dried vegetables quality
69 # 851
Influence of strawberry size on mass exchange during osmotic dehydration
69 # 842
Mass motion in model gels and apples dehydrated by osmosis, frozen and stored
69 # 870
The influence of convective drying technique on chosen dried plant tissue quality determinants
71 # 1430
Diffusivity of osmotic-convection dried plant tissue
71 # 1469
Rehydration and water adsorption of freeze-dried strawberries
77 # 36
Rehydration and compressive strength of vacuum microwave dehydrated red beet flesh in the low preassure conditions
78 # 55
Influence of parameters of parsley root vacuum drying on kinetics of dried product rehydration
78 # 56
Influence of parameters of parsley root vacuum drying on rehydration properties of dried product and organoleptic properties of rehydrated product
79 # 115
Influence of blanching on the rehydration of freeze-dried radicular parsley
82 # 283
Effect of osmotic dehydration on water adsorption of osmotically freeze-dried strawberries
82 # 277
Influence of meat sonification on the dynamics of water loss in the liofilization process
82 # 256
Influence of ultrasound treatment on the proces of moisturisation of dried carrot
82 # 252
Mechanical properties of intermediate moisture dried apples
93 # 1836
Setting out the degree of sublimation dehydration during sublimation-vacuum-steam meat defrosting process
93 # 1814
The influence of osmotic substance type on adsorption of steam by the lyophilizated strawberry
96 # 1967
The effect of drying method on celery rehydration
98 # 1932
The microwave-vacuum drying model for fruit and vegetables
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