MECHANICAL PROPERTIES OF DRIED APPLES AFTER REHYDRATION

The properties of apples dehydrated by the osmotic-convection method and dried by convection after rehydration and the degree of recreating mechanical properties of fresh apples were determined. The osmo-convection dried and rehydrated apples have higher mechanical strenght than apples dried by convection and rehydrated. After rehydration apples have the same elasticity as raw apples.

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EFFECT OF PRE-DRYING METHOD ON THE QUALITY AND MECHANICAL PROPERTIES OF FRENCH FRIES

DEHYDRATION OF APPLES BY A COMBINATION OF CONVECTIVE AND VACUUM-MICROWAVE DRYING

Effect of Quantity of Low-Methoxyl Pectin on Physical Properties of Freeze-Dried Strawberry Jellies

TECHNOLOGICAL USABILITY OF TUBERS OF GENETICALLY MODIFIED POTATO.

RELATIONSHIP BETWEEN WATER ACTIVITY OF CRISP BREAD AND ITS MECHANICAL PROPERTIES AND STRUCTURE

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.