Characteristics of microwave drying of wood strands with different initial moisture contents and geometries were investigated using a commercial 10 small microwave oven under different power inputs. Temperature and moisture changes along with the drying efficiency were examined at different drying scenar­ ios. Extractives were analyzed using gas chromatography=mass spectrometry (GC=MS). The res...

In this data article, laboratory experimental investigation results on drying kinetic properties: the drying temperature (T), drying air velocity (V) and dewatering time (Te), each of the factors has five levels, and the experiment was replicated three times and the output: drying rate and drying time obtained, were observed. The experiment was conducted at National Centre for Agricultural Mech...

inject liquid formulation technology (1), the need arose for a process whereby large quantities of highly polished spherical glass microspheres of known density could be manufactured. The process needed to be inexpensive, scalable, GMP-compliant and capable of sterile manufacture for parenteral drugs. Methods such as emulsion drying, freeze drying and spray-freeze drying were all investigated, ...

The effects of slice thickness, microwave pre-treatment, and drying temperature on drying orange kumara slices were investigated. The highest drying rate, with minimal loss of colour, occurred at 80°C. Slice thickness did not significantly influence colour but drying time increased with slice thickness. The drying curves fitted the Page thin-layer drying model. Two minutes microwave pre-treatme...

Microwave drying technology has the potential for large production time and energy cost savings versus traditional vacuum drying methods for active pharmaceutical ingredient (API) applications. One of the most critical parameters in the drying process is the determination of the end point, usually at a specified moisture content. On-line mass spectrometry (MS) was used as a tool to monitor micr...

Multistage heat pump drying of macadamia nut under modified atmosphere was studied to improve the drying process and quality of the nuts. Conditions of study included drying temperature of 40-60°C, using nitrogen and normal air as drying medium. Drying kinetics and quality of nuts (moisture content, aw, rancidity and colour) as well as energy consumption of all drying processes were examined. T...

Drying behavior and instrumental color development of beef slices untreated or pretreated with salt vinegar solutions were monitored by determining the moisture content change measuring CIELAB values during drying at 50, 60, 70 °C. Time-series hyperspectral imaging (400–1000 nm) was applied regard to non-invasive measurement systems based on robust models predict independent pre-treatment tempe...

ABSTARCT: Solar drying is an integral part of rural life for various products, especially vegetable, fruits & spices which are produced in rural areas and have no scientific means of preserving such raw products. This paper is an attempt to review the solar drying process & solar dryers used for chilli drying worldwide which includes types of solar dryer, drying process & techno economical feas...

Microwave (MW) drying is a rapid dehydration technique that can be applied to specific foods. Increasing concerns over product quality and production costs have motivated the researchers to investigate and the industry to adopt microwave drying technology. The advantages of microwave drying include the following: shorter drying time, improved product quality, and flexibility in producing a wide...