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Liège syrup is a Belgian traditional cooked fruit foodstuff, produced mainly from apples and pears. The process includes several hours of heating at high temperature during which complex chemical reactions occur, such as Maillard condensation between reducing sugars and amino acids. Aiming at unders…
The use of conventional drying methods for dehydrating vegetables and fruits with high sugar, amino acid, and moisture content is not feasible. Under extreme conditions, drying reduces the amount of functional ingredients present in these vegetables and fruits. Recently, there has been an increasing…
Convection dryers are the most affordable and most commonly used dryers for processing of agricultural products. However, since the temperature is high or the drying time is long, materials such as fruits and vegetables may turn brown and the nutrients deteriorate, therefore this method is not suita…