Convective Drying with the Application of Ultrasonic Pre-Treatment: The Effect of Applied Conditions on the Selected Properties of Dried Apples.

The aim of this study was to evaluate the effect of ultrasound used as a preliminary treatment and drying temperature on the properties of dried apples (var. Golden Delicious). The aim of the work was also to optimise the process in terms of reducing the drying time and obtaining a product with specific properties.

High Power Factor Nb-Doped TiO Thermoelectric Thick Films: Toward Atomic Scale Defect Engineering of Crystallographic Shear Structures.

Donor-doped TiO-based materials are promising thermoelectrics (TEs) due to their low cost and high stability at elevated temperatures. Herein, high-performance Nb-doped TiO thick films are fabricated by facile and scalable screen-printing techniques. Enhanced TE performance has been achieved by forming high-density crystallographic shear (CS) structures.

The Rheological Properties and Texture of Agar Gels with Canola Oil-Effect of Mixing Rate and Addition of Lecithin.

This study aimed to determine the effect of different mixing rates and the addition of lecithin on the rheological mechanical, and acoustic properties of agar gels with the addition of canola oil. The mixing rate of the agar-oil mixture was changed from 10,000 to 13,000 rpm. Additionally, agar gels with the addition of lecithin from 1 to 5% were prepared.

Effect of Pulsed Electric Field Pre-Treatment and the Freezing Methods on the Kinetics of the Freeze-Drying Process of Apple and Its Selected Physical Properties.

The aim of this study was to investigate the effect of application of pulsed electric field (PEF) and different freezing methods (fast, slow and vacuum freezing) on the drying kinetics as well as selected physical properties of freeze-dried apple. The apples were subjected to PEF treatment with range of pulses from 0 to 160 and the intake energy from 0 to 1327 kJ·g. Apples with and without PEF treatment were frozen with different rates and the freeze-dried.

The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials.

This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5-20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC.