In this study, objective was to determine the best drying and conditioning times for achieving desired quality jelly candies of different weights. Drying time (also known as Stoving time) (12, 16, 20, 24 h) in oven, (WIP (0, 24, 48, 72 h), unit weight (2.5 g, 3 6 g) were variable parameters investigated. TPA, moisture content, water activity, TSSC, TD-NMR Relaxometry experiments performed. Opti...

A fully instrumented air conditioning laboratory unit capable of controlling drying air temperature and humidity integrated with an instantaneous weighing thin layer drying system was used to investigate the thin layer drying behavior and desorption equilibrium moisture content of canola (Brassica napus L.). To this aim, freshly harvested canola samples with moisture content of about 12±0.5% (d...

canola is known as an important oilseeds crop throughout the world. cultivation and subsequent oil extraction of this crop has gained substatantial development in recent years in iran. many parts of iran (northern provinces) especially golestan and mazandarn are of high relative humidity during harvesting season as well as during storage periods. spoilage and rancidity are problems more encount...

Dill (Anethum graveolens L.) and parsley (Petroselinum crispum Mill.) were dried by using sun and oven (50oC) drying methods. Oven drying decreased the drying time approximately 50% when compared to the sun drying method for both herbs. K, Ca, P, Mg and Na were the most abundant elements in dill and parsley samples. Oven-dried samples had higher mineral values than that of the su...

The effects of hot air temperature (40, 50 and 60 oC) and Radiation Intensity (RI) (0.21, 0.31 and 0.41 w/cm2) on the response variables (drying time, Head Parboiled Rice Yield (HPRY), color value and hardness)) of parboiled rice were investigated. The drying was performed using hybrid hot air–infrared drying. The optimization of drying variables and the relationship b...

banana is one of the most important tropical fruit from commercial and industrial point of view. this fruit is an extremely perishable fruit which can not be preserved using freezing process. therefore, drying is the most promising method. conventional air drying is energy intensive and consequently expensive method. pre-treatments can be used to reduce the initial water content or to modify th...

the canola drying process was investigated using three laboratory scale dryers connected to a computer which continuously recorded the drying processes of each unit. a completely randomized design (crd) with three replications was used for the statistical analysis. the effect of temperature (40°, 50°, 60°c) and air velocity (1, 2 m/s) on the drying kinetics of a monolayer were studied. the effe...

Desiccation tolerance (DT) is the ability of an organism or structure to dry completely and subsequently survive in that air-dry state. Hornworts are excellent plant models study desiccation effects as they have contrasting life histories which likely associated with DT. We tested whether (1) epiphytic species had more efficient DT responses drying postrehydration than non-epiphytic (2) “green”...

Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage  of  food  materials  has  a negative  consequence  on  the  quality  of  the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...

drying properties of high moisture potato slices with initial moisture content of about 4.06 (db) under thin layer fixed, semi fluidized and fluidized bed conditions were studied. drying air temperatures of 40, 50, 60 and 70°c were applied in experiments using a laboratory fluidized bed convective dryer. in order to predict the drying behavior of potato slices, seven thin layer drying models we...