سال انتشار: ۱۳۹۰

محل انتشار: نخستین کنفرانس خاورمیانه ای خشک کردن

تعداد صفحات: ۳

نویسنده(ها):

Toktam HEJRAN – Department of Food Science Technology Sabzevar Branch , Islamic Azad University Sabzevar , Iran
Farzaneh SHAHRAKI – Department of Food Science Technology Sabzevar Branch , Islamic Azad University Sabzevar , Iran
Maryam RANJBAR – Department of Food Science Technology Sabzevar Branch , Islamic Azad University Sabzevar , Iran

چکیده:

The drying is one of the methods for storage or supplied the food products. The tendency for consumption products with high value nutritive and quality and probe for environmentally friendly technologies leads to development , nonthermal technology for drying food products , such as pulse electric , high pressure or nonthermal pretreatment. In relation with quality of food stuff , PEF processes is preferable from food processes with comparison thermal technology , because PEF system reducing or preventing undesirable changes in physical and chemical properties of food and remain nutrition component. Also PEF system need lower energy in comparison other drying processes.