Background. Drying is the oldest method of food preservation. It works by removing water from the food, which prevents the growth of microorganisms and decay. Moreover, spray or freeze drying is also used for the preservation of probiotic cultures. The aim of this study was to compare a survival rate of probiotic bacteria Lactobacillus rhamnosus during spray and freeze drying in ATPS. These res...

The vacuum oven-drying method (60#{176}C) was compared with the freeze-drying method. By the former method, 72.85 ± 0.0374 (SD) % moisturewas removed, by thelatter, 81.04 ± 0.050%.The feces were from the same source. With the freeze-drying method total moisture removed is clearly greater, and the time required was only 16 h, as compared with 48 h required by the vacuum oven-drying method. There...

Among popular crops, plum (Prunus domestica L.) has received special attention due to its health-promoting properties. The seasonality of this fruit makes it impossible to consume it throughout the year, so new products in a powder form may offer an alternative to fresh consumption and may be used as high-quality natural food ingredients. A 100% plum (cultivar "Valor") juice was mixed with thre...

Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six treatments were applied: drying beef with salt (B1), drying beef without salt (B2), drying beef with salt and spices (B3), drying buffalo meat with salt (B4), without salt (B5) and with salt and spices (B6). Taste and smell of all samples were acceptable up to 120 days of storage. The dry matter...

This experiment viewed to evaluate the physiological quality of grain sorghum seeds as well as to determine the respective drying curve of each of three drying methods. The seeds harvested at 18.9%, 18.1%, and 18.2% of moisture content were submitted to the following drying methods : a) under natural conditions, b) an intermittent dryer in which the combustion of firewood was the source of calo...

Freeze-drying for electron microscopy is one of the most successful methods for avoiding specimen distortion caused by drying of liquid solutions in air. It has been calculated that the surface forces of receding droplets subject small specimens to pressures of the order of tons per square inch (1). In freeze-drying, an aqueous solution of the specimen is rapidly frozen and the ice allowed to s...

2 Variation of colour and selected physical and mechanical properties related to artificial drying of sawn silver birch (Betula pendula Roth) timber from plantations Veikko Möttönen Dissertationes Forestales 13 3 Möttönen, V. 2005. Variation of colour and selected physical and mechanical properties related to artificial drying of sawn silver birch (Betula pendula Roth) timber from plantations. ...

The conventional methods of drying Chinese wolfberry fruits cause loss of active ingredients and the drying time is very long. In order to explore and investigate the new method of drying Chinese wolfberry fruits, electrohydrodynamic (EHD) drying system was used to drying for Chinese wolfberry fruits with a multiple needle-to-plate electrode on five levels alternating voltage at 0, 20, 24, 28 a...

Maintaining and preserving fungal cultures are essential elements of systematics and biodiversity studies. Because fungi are such a diverse group, several methods of cultivation and preservation are required to ensure the viability and morphological, physiological, and genetic integrity of the cultures over time. The cost and convenience of each method, however, also must be considered. We enco...