in order to improve food texture, hydrocolloids are used widely as gelling material in food systems. wild sage seed has remarkable amounts of gum (mucilage) with good functional properties. this mucilage also improves the rheological, textural and functional properties of foods. in this study the effects of different drying methods including hot air drying (40, 50, 60, 70 and 80°c), freeze dryi...

In this research the drying of four kinds of vegetables was investigated in a vacuum dryer. The effect of temperature on drying rate of samples at various temperatures (30, 35 and 45 °C) was studied. Six thin-layer drying models were fitted to drying data and suitable model was selected from them. Then effective moisture diffusivity and ...

Mangabeira (Hancornia speciosa Gomes), a native plant in Brazil, is found growing spontaneously in various regions of the country. The high perishability of tropical fruits such as mangaba, causes it to be necessary to use technologies that promote conservation, aiming to increase the shelf life of this fruit and add value. The objective of this study was to compare the mangabas lyophilization ...

BACKGROUND The current typical drying methods for red ginseng are sun drying and hot-air drying. The purpose of this study was to investigate drying characteristics of red ginseng by using far-infrared drying. METHODS The far-infrared drying tests on red ginseng were conducted at two drying stages: (1) high temperature for 24 h drying and (2) low temperature drying until the final moisture co...

The drying behavior of green peas is investigated in a pilot scaled Fluidized Bed Dryer (FBD) with inert particles assisted by an Infra Red (IR) heat source. The variation of shrinkage and moisture diffusivity with temperature and moisture content were investigated. The experimental drying curves were adjusted to the diffusion model of Fick’s law for spherical particles. The result was that...

the drying behavior of green peas is investigated in a pilot scaled fluidized bed dryer (fbd) with inert particles assisted by an infra red (ir) heat source. the variation of shrinkage and moisture diffusivity with temperature and moisture content were investigated. the experimental drying curves were adjusted to the diffusion model of fick’s law for spherical particles. the result was that, al...

Vacuum drying of Salicornia herbacea L. was performed at different drying temperatures (50, 60, 70, and 80°C) to evaluate the drying characteristics and the effect of drying temperatures on the quality of Salicornia. As the drying temperature increased, the drying time decreased significantly (P< 0.05). The drying rate decreased with decrease in moisture content and increase in drying time. On ...

Finger millet (Eluesine coracana) and foxtail millet (Setaria italica), are highly nutritious minor millets and hence is used in most of the staple foods. The present study was to estimate the thin layer drying characteristics of foxtail and finger millet and developing a thin layer model which adequately fits the data. Foxtail and finger millet with an initial moisture content of 0.314 and 0.3...