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Dissertation
Optimization of drying process for better quality retention of dried potato
(2018-06-05)
According to the World Food Organization, nearly half of all root and tuber crops worldwide are not consumed, but are lost due to inappropriate storage and post-harvest losses. In developing countries such as Ethiopia, potatoes have not been dried, but are traditionally stored in potato clamps. So far, dried potatoes have not been converted into usable foods. The aim of the present work is to convert potatoes - perishable rootlets and tubers - into stable products by hot air drying. Hot air dryers are economical to ...
Dissertation
Denaturation mechanism of whey protein by using the hot extrusion technology
(2022-02)
Milk proteins are one of the heat-sensitive nutritional components, especially whey proteins changing their structure through thermal treatment, consequently denaturizing and aggregating. The transformation of native whey proteins structure in presence of shear stress resulted in the microparticulation, which affected the functional properties. Many authors investigated these parameters with different conditions; however, understanding the combination of relevant parameters of the microparticulation process of whey ...
Dissertation
Process optimisation and non-destructive quality attributes monitoring during drying: A case study of celeriac slices and characterisation of its powder
(2023)
This study investigated strategies applied in drying technology to produce an optimised quality of plant-sourced food while considering environmental and sustainability aspects based on a case study of celeriac and powder, respectively. The I-optimal design of response surface methodology with 30 experiment runs was applied for process optimisation. Pre-drying treatments (blanching at 85 °C, 3 min; dipping in 1% citric acid solution, 3 min; no pre-drying treatment), drying temperatures (50, 60, and 70 °C), air ...