The drying or dehydration is the controlled heating of food products to evaporate quantified amount of moisture that is originally present in it. Drying of food products is essential to enhance the shelf life of the product without quality losses over an extended period of time. It is an energy intensive process. The fluidized bed dryer with heat pump is one of the efficient method to reduce th...

A five level four factors central composite rotatable design under response surface methodology was used to optimize process conditions of the foam mat drying process i.e. egg albumen (0%-12%), methyl cellulose (0.1%-0.5%), drying bed thickness (3-7 mm) and drying temperature (55-75°C) to develop grape bar with final moisture content of 14%±1% (dry-base). Contour and response graphs were genera...

mazafati date is a wet and semi-dried date fruit type with dark red to black color that has premier quality. because of its high moisture content, date fruits of this variety are very perishable at room temperature and therefore must be refrigerated during storage. in this study, effect of air temperature (50, 60, 70, 80 and 90 ˚c) and air flow rate (1, 1.5 and 2 m/s) in hot air drying of mazaf...

Wood darkening and kiln brown stain (KBS) in kiln drying has caused significant economic loss to the wood processing industry which. Although extensive studies have been performed, feasible drying techniques have not yet been developed to economically produce bright, pale colour wood from commercial drying. The current work research has been conducted to dry radiata pine sapwood in hot air and ...

High pulsed electrical field as pre-processing step for fruits and vegetables in the vacuum freeze drying could increase drying rate efficiency and preserve nutritional ingredients in maximum. Moreover, high pulsed electrical field pretreatment has been successfully used to solve practical problems in the vacuum freeze drying, such as energy consumption, high production costs and long drying ti...

Orphanides A., Goulas V., Gekas V. (2013): Effect of drying method on the phenolic content and antioxidant capacity of spearmint. Czech J. Food Sci., 31: 509–513. The changes in total phenolics, hydroxycinammic acid derivatives, and antioxidant properties of spearmint after five drying treatments (convection oven drying, freeze-drying, microwave drying, and air drying with the sun exposure and ...

A new substrate containing cellulose nanofibrils and inorganic pigment particles has been developed for printed electronics applications. The studied composite structure contains 80% fillers and is mechanically stable and flexible. Before drying, the solids content can be as low as 20% due to the high water binding capacity of the cellulose nanofibrils. We have studied several drying methods an...

In this study, two processes (fermentation and drying) were conducted on Clicanthus Nutans Lindau, which is well-known for its antioxidant activities. The aim of this research is to investigate the effects of these processes towards the Total Phenolic Content (TPC), antioxidant activity and the crude yield of the leaves. For the fermentation process, the fermentation time is varied for 6, 12, 2...

bananas of long cavendish variety constituted the experimental samples in this research work. following the slicing of bananas, the samples were treated with three pretreatments of: 1% sodium bisulphate (t1), a combination of blanching and 1% sodium bisulphate treatment (t2), combined blanching and treatment with 1% ascorbic plus citric acid (1:1) mixture (t3) as well as an untreated sample, co...

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydratio...