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Quality analysis of fresh and dried mangoes

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Quality analysis of fresh and dried mangoes

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Arendt, S.; Jodicke, K.; Hofacker, W.; Speckle, W. (2018). Quality analysis of fresh and dried mangoes. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1591-1598. https://doi.org/10.4995/IDS2018.2018.7526

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/117699

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Title: Quality analysis of fresh and dried mangoes
Author:
Issued date:
Abstract:
[EN] Organic acids, sugar and colour define the quality and the taste of mangoes. The quality deteriorates during drying on a single-layer-dryer. Quality losses can be reduced by using drying parameters that influence the ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Organic acids , Sugars , Colour , Shrinkage , Thin-layer-dryer
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7526
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7526
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Thanks:
The underlying RELOAD-Project for this report is funded by the German Federal Ministry of Education and Research, grant number 031A247C. The responsibility for the content of this publication lies with the author.
Type: Capítulo de libro Comunicación en congreso

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