An NMR imaging technique published in literature was adapted to investigate the role of glass transition on Fickian and non-Fickian modes of moisture transport in pasta. The modified technique allowed measuring the moisture distribution in samples with initial moisture content from 10% to 50% or higher. A change in slope in the signal intensity versus moisture content curves indicated different...

Drying is an important step in the post-harvest processes as a way of product conservation and quality preservation. In this context, study aimed to evaluate effect continuous intermittent drying maize grains with different rest periods on integrity their micro- macroscopic structures. Maize were harvested moisture content 0.3399 ± 0.001 dry basis (db) subjected 4, 8, 12, 16 hours period. An ex...

To explore the nutrients in roots of Angelica sinensis (Angelicae Sinensis Radix, ASR), a medicinal and edible plant, and evaluate its nutritional value, a rapid and reliable UHPLC-TQ-MS method was established and used to determine the potential nutritional compounds, including nucleosides, nucleobases and amino acids, in 50 batches of ASR samples obtained using two drying methods. The results ...

Current global models predict a hotter and drier climate in the southwestern United States with anticipated increases in drought frequency and severity coupled with changes in flash flood regimes. Such changes would likely have important ecological consequences, particularly for stream and riparian ecosystems already subject to frequent hydrologic disturbance. This study assessed the potential ...

Drying is a popular food preservation technology that reduces waste and promotes security. Though drying microbial growth increases shelf life of fruits, it alters sensory properties both favourably unfavourably depending on the nature process applied significantly influences final product quality. However, there currently no review article impact sensorial quality attributes tropical fruits. T...