Inżynieria Rolnicza
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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
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
69 # 870
The influence of convective drying technique on chosen dried plant tissue quality determinants
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 # 256
Influence of ultrasound treatment on the proces of moisturisation of dried carrot
93 # 1836
Setting out the degree of sublimation dehydration during sublimation-vacuum-steam meat defrosting process
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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