by Giuliano Maurizio Laudone Environmentally friendly technology: The behaviour of natural and synthetic binder systems within paper coatings. Coating shrinkage upon drying is a phenomenon well known to the paper coating industJy, where it often causes changes in the final structure of the coating layer leading to poor results in terms of gloss, light scattering, surface strength, coverage, uni...

Leaf shrinkage provides insights into the potential variation of foliar SVR, within the same species, when leaf moisture content is changing in response to water deficit. Since SVR is among the most significant plant flammability features, leaf shrinkage would be a relevant component of fuel hazard assessment through its influence on SVR, enhancing-if it is taken into account-thereby the wildfi...

The drying of hydrogel films formed by poly(ethylene oxide)-poly(propylene oxide) (PEO-PPO) block copolymers (Pluronic P105 and Pluronic L64) is investigated at various air relative humidity (RH) conditions in the range 11-94%. These amphiphilic block copolymers self-assemble to form a variety of ordered (lyotropic liquid crystalline) structures as the water content decreases. The amount of wat...

BACKGROUND Drying of terebinth fruit was conducted to provide microbiological stability, reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because terebinth fruit is susceptible to heat, the selection of a suitable drying technology is a challenging task. Artificial neural networks (ANNs) are used as a nonlinear mapping structures for mod...

abstract: the combination of pulsed vacuum osmotic dehydration and microwave drying of garlic bulbs were examined. the response surface methodology (rsm) was used to determine the effect of nacl concentration (8%-20%), osmotic solution temperature (25-65°c), operation pressure (240-830 mbar), immersion time (20-300 min) and microwave power level (100-600 w) on water loss (wl), solids gain (sg),...

The drying of grapes is a more complex process compared to the dehydration of other agricultural materials due to the necessity of a pretreatment operation prior to drying. Grape drying to produce raisins is a very slow process, due to the peculiar structure of grape peel, that is covered by a waxy layer. Its removal has been so far carried out by using several chemical pre-treatments. However,...

Microscopic changes occur in plant food materials during drying significantly influence the macroscopic properties and quality factors of the dried food materials. It is very critical to study microstructure to understand the underlying cellular mechanisms to improve performance of the food drying techniques. However, there is very limited research conducted on such microstructural changes of p...

In this study, the effect of edible coat (carboxy methyl cellulose) before osmotic dehydration anddifferent drying methods on sensory and physical properties of dried apple (V. Golden delicious)rings was investigated. The coated and non-coated samples pretreated with 50% sucrose osmoticsolution and dried in freeze drier (-40 to -50°C, 0.026-0.017 mbar, 24 hr), vacuum drier (70°C, 200mbar, 8-10 ...

Drying performance, drying rate, and shrinkage are essential subjects in the field of food technology. Microwave vacuum at room temperature is well known for high-quality fast food. This study presents in-situ continuous measurements samples' mass shape without taking out samples from chamber. The change measurement method ex-situ to demonstrates that microwave heating accelerates water transfe...

Drying is one of the methods used for preserving fruits and vegetables. However, due to lengthy process elevated temperature convective drying, other pretreatment drying are studied shorten time obtain high-quality products. This study aimed examine effect ultrasonic (US) microwave–hot air (MW–HA) on time, specific energy (SEC), qualitative properties (e.g., color, shrinkage, rehydration ratio)...