Dehydration is a critical step in many food processes. In this paper, we propose an original strategy, based on experiments and modelling, to evaluate the performance of compression dewatering cassava help design equipment. The various grated roots was experimentally studied through 42 filtration–consolidation cell pressure range 4–21 bar. evaluated terms moisture content limit kinetics. Each e...

Among tubers, Amorphophallus companulatus known as elephant foot yam is a highly potential tropical tuber crop containing a good amount of protein as well as starch, fiber, minerals and vitamins. Fresh yams are perishable in nature and deteriorate in quality on storage. The shelf life of Elephant foot yam can be increased if processed properly. The quality of the dehydrated product can be enhan...

The effect of different concentrations of sugar solution (hypertonic) (30%, 45% and 60% w/v) and carboxyl methyl cellulose (CMC) (0%, 1% and 2% w/v) coating on freeze drying of apple slices was studied. In total, nine treatments with respect to concentrations of hypertonic solution and coating layer were prepared to analyze their influence on the physical and chemical properties of freeze dried...

The hydrothermal synthesis of a mcallisterite (Mg2(B6O7(OH)6)2 · 9(H2O)) mineral at low temperatures was characterized. For this purpose, several reaction temperatures (0-70°C) and reaction times (30-240 min) were studied. Synthesized minerals were subjected to X-ray diffraction (XRD), fourier transform infrared (FT-IR), and Raman spectroscopies and scanning electron microscopy (SEM). Additiona...

In this paper, the dehydration (heat charge) and hydration (discharge) reaction kinetics of thermochemical sorbents synthesised in previous work by author is established using isothermal method, with aim understanding their conversion behaviour developing models for numerical simulations. The effects temperature, advancement, vapour pressure are fully considered employed a energy storage model....

This study determined whether marked hyperthermia alone or in combination with dehydration reduces the initial rate of rise in O(2) consumption (VO(2) on-kinetics) and the maximal rate of O(2) uptake (VO(2 max)) during intense cycling exercise. Six endurance-trained male cyclists completed four maximal cycle ergometer exercise tests (402 +/- 4 W) when euhydrated or dehydrated (4% body wt) with ...