The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaC...

Larval cannibalism was observed in the Indus Valley toad, Duttaphrynus stomaticus in Jammu (India), in a natural temporary breeding pond. The larvae were found feeding on eggs and other conspecifics. The behavior was most probably because of the high population density and scarcity of the nutritious food which act as crucial factors in prolonged breeding cycles in temporary and fast drying wate...

Chitosan-pectin, chitosan-alginate and chitosan-pectin-alginate scaffolds were prepared by freeze-drying technique. The physicochemical characteristics of the scaffolds were characterized by FTIR and SEM. The biological activities like antibacterial assessment, swelling behavior, biodegradation and cytotoxicity study of the prepared scaffolds were evaluated. The results show high swelling prope...

The quest for novel technologies in the area of food processing & preservation has led to the application of fluidization technique for enhancing the process capabilities, energy efficiencies and overall quality retention in the final products. However, this paper reviews the various fruits and vegetables dried in the fluidized bed dryer and their retention of sensory attributes in the dried pr...

Based on a review of 71 relevant publications all dealing with control aspects in drying, this paper aims to promote more works in common between drying and control communities. First, it is shown that the use of control tools really started to emerge in drying applications only since 1979. In a second phase started around 1998, new trends based on more advanced concepts have also appeared in d...

This study was done to determine the effects of different thermal drying methods (sun drying, microwave drying and hot air oven drying) on the total phenolic content (TPC), total anthocyanin content and the antioxidant properties of Vitex negundo (VN) tea. Significant decline (P < 0.05) in antioxidant properties of hot air oven drying shows that this method is not the best method to preserve an...

The newly developed Heat Exchanger Evacuated Tube Assisted Drying System (HE-ETADS) is fabricated in roof of campus MITS, Gwalior, India. transfer analysis drying system carried out by mushroom inside it. heat coefficient plays a significant role method. study emphasizes on determining the convective as well evaporative coefficients (CHTC &amp;amp; EHTC) and determination best rate model fit fo...

BACKGROUND Drying of nectarine slices was performed to determine the thermal and physical properties in order to reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because nectarine slices are sensitive to heat with long drying period, the selection of a suitable drying approach is a challenging task. Infrared-vacuum drying can be used as ...

Drying of solid particles is generally divided into three periods: a short initial heating period, a constant drying rate period, and a falling drying rate period. Drying in a fixed under various drying conditions was experimentally studied. The main goals of the measurements were to calculate the heat transfer coefficient based on the measured values, and to evaluate the validity of the consta...

Drying is one of the essential unit operations performed to increase the shelf life of agricultural or horticultural produce and it is one of the most practical methods of preserving food and the quality of agricultural produce [1]. Traditionally, fish food produce are dried by spreading in open sun in thin layer and smoking using wood. Though this method is economical and simple, it has the dr...