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UID:20261101T214538EST-2939uS7gZn@132.216.98.100
DTSTAMP:20261102T024538Z
DESCRIPTION: \n\nPhD Oral Defense of Nora Salina MD Salim\, Bioresource Eng
 ineering\n\nThis study focuses on the valorization of broccoli stalk as dr
 ied food product rather being discarded in the field. Drying can increase 
 the shelf life of food products by removing the water content to a point w
 here the product is shelf-stable. There are various drying technologies in
  food processing and recent advent of hybrid system such as microwave-assi
 sted\n	hot air drying is very promising. A study was conducted to compare t
 he drying performance of broccoli stalk slices dried under hot air drying 
 and microwave-assisted hot air drying. The results indicated that the micr
 owave-assisted hot air drying was more efficient since it allowed faster m
 oisture removal. Different treatments of preconditioning drying are sugges
 ted to improve the quality of dried product.\n\nEveryone in the McGill com
 munity is welcome to attend a PhD oral defense. Please join us in celebrat
 ing the accomplishments of our PhD candidates.\n\n \n\n \n
DTSTART:20160729T131500Z
DTEND:20160729T131500Z
LOCATION:R3-045\, Raymond Building\, CA\, QC\, St Anne de Bellevue\, H9X 3V
 9\, 21111 Lakeshore Road
SUMMARY:PhD Oral Defense: Dried Broccoli Stalk Through Application of Osmot
 ic Dehydration and Microwave-Assisted Hot Air Drying 
URL:https://www.mcgill.ca/macdonald/channels/event/phd-oral-defense-dried-b
 roccoli-stalk-through-application-osmotic-dehydration-and-microwave-assist
 ed-261844
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