The objective of the work was to study effect drying temperature on cup quality robusta coffee subjected mechanical in comparison with conventional sun drying. processed by wet (parchment coffee) and dry (cherry methods were at different regimes (40 oC, 50 oC 60 oC) a rotary dryer. results indicated that as increased, time reduced. Sun parchment took 48 hours (approximately seven days) attain d...

The novelty of this paper was to evaluation the effect intermittent microwave drying (IMD) on nutritional quality and characteristics persimmon slices. Persimmon slices were treated with IMD at power levels 280, 350, 420, 490, 560 W, characteristics, components, sensory properties determined analyzed. results showed that process could be divided into three stages; increasing speed, constant dec...

9 Abstract The drying process of fresh plant materials may 10 affect the porous structure, dehydration and a number of 11 quality characteristics of these materials. Therefore, this 12 study has investigated the effect of different drying pro13 cesses on the variation of metal and metalloid concentra14 tions in the dried plant materials. Seven varieties of native 15 plant species collected from...

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...