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Article

4 Citations

2,240 Views

13 Pages

The Quality Assessment of Sour Cherries Dried Using an Innovative Simultaneous Osmotic–Microwave–Vacuum Approach Based on Image Textures, Color Parameters, and Sensory Attributes

Ewa Ropelewska,
Dorota Konopacka and
Jan Piecko

Agriculture2024, 14(1), 54;https://doi.org/10.3390/agriculture14010054

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27 December 2023

Sour cherries are a perishable raw material, and their preservation is needed to extend their availability to consumers. Improving drying techniques is desirable to ensure the highest quality of products. This study aimed to determine image textures...

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Article

11 Citations

3,493 Views

19 Pages

Maximizing Contents of Phytochemicals Obtained from Dried Sour Cherries by Ultrasound-Assisted Extraction

Anita Milić,
Tatjana Daničić,
Aleksandra Tepić Horecki,
Zdravko Šumić,
Danijela Bursać Kovačević,
Predrag Putnik and
Branimir Pavlić

Separations2021, 8(9), 155;https://doi.org/10.3390/separations8090155

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16 September 2021

Sour cherries were first dried by vacuum drying and then used as material for obtaining extracts rich in bioactive compounds by ultrasound-assisted extraction (UAE). The first step was to apply a factorial design for the preliminary experiments to de...

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Article

1 Citations

3,734 Views

18 Pages

Prototype of an Innovative Vacuum Dryer with an Ejector System: Comparative Drying Analysis with a Vacuum Dryer with a Vacuum Pump on Selected Fruits

Zdravko Šumić,
Aleksandra Tepić Horecki,
Vladimir Kašiković,
Andreja Rajković,
Lato Pezo,
Tatjana Daničić,
Branimir Pavlić and
Anita Milić

Foods2023, 12(17), 3198;https://doi.org/10.3390/foods12173198

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25 August 2023

The following article describes new research about the design, construction and installation of the new prototype of a vacuum dryer with an ejector system. Moreover, the testing of this new prototype involved comparing the qualities of fruit dried in...

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