Physicochemical and sensory fruit characteristics were studied to assess the effects of cool
storage on quality attributes of sweet cherries of the Sciazza variety, widespread in the …

Five onion landraces belonging to Bianca di Pompei cv., cultivated in Campania region (Italy),
were characterized for their main quality parameters. The onion landraces were harvested …

Grape drying is a slow and energy intensive process because the waxy peel has low
permeability to moisture. Therefore, peel chemical and physical pretreatments are considered …

The phenolic contents and antioxidant activities of grass pea (Lathyrus sativus), lentil (Lens
culinaris), and chickpea (Cicer arietinum) cultivars from the Campania region of Southern …

In this paper an alternative physical method for enhancing the drying rate of seedless grapes
is proposed. It consists of the superficial abrasion of the grape peel using an inert abrasive …

The effects on orange juice batch pasteurization in an improved pilot‐scale microwave (MW)
oven was evaluated by monitoring pectin methyl‐esterase (PME) activity, color, carotenoid …

This work evaluated the effects of two drying temperatures (40 and 60 C) on some physical
and chemical properties of chestnuts, both dried and after their rehydration using steam at …

… Marisa Di Matteo Dipartimento di Ingegneria Industriale, Università di Salerno, Via Ponte
Don Melillo, 84084 Fisciano (SA), Italy … Marisa Di Matteo …

Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined
in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 C at a fixed …

In this paper two mathematical models with shrinkage effect describing eggplant drying are
developed and discussed. The models are both modified diffusion equations and take …