In this study, Cynara scolymus L. leaves aqueous extract powder was produced using a novel spray drying approach by incorporation of ongoing ultrasonic atomization and vacuumed drying chamber. A Response Surface Methodology (RSM)-based central composite face-centered design was employed for optimization of the operating conditions of the ultrasonic vacuum spray dryer. The independent variab...

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 ...

the effect of pre-treatments in combination with hot air, vacuum and hot-a microwave drying methods the progress of the drying process, and textural, and colour and rehydration rate on button mushroom (agaricus bisporus) slices were investigated. in this work, one of the following methods: hot air, vacuum drying or microwave-assisted convective drying and also different pre-drying treatments, v...

Vacuum foam drying is evaluated as an alternative for lyophilization for enhanced process and storage stability of bovine serum albumin. The protein protective efficiency of different stabilizers was compared in vacuum foam drying and lyophilization. Sucrose mixtures produced better foam characters than mannitol. Unlike calcium lactate, incorporation of polyvinyl pyrrolidone to sucrose synergis...

In this paper the kinetics of osmotic dehydration of carrot and the influence of this pretreatment on the post-drying processes and the quality of obtained products are analysed. Osmotic dehydration was carried out in the aqueous fructose solution in two different ways: with and without ultrasound assistance. In the first part of the research, the kinetics of osmotic dehydration was analysed on...

A study was conducted to find out the optimum tray load and drier type for the drying of osmosed mango, guava slices and aonla segments. The osmosed slices and segments were dehydrated in a cabinet drier, low temperature drier and vacuum drier with the tray loads of 0.30, 0.35, 0.40 and 0.45 g/cm. On the basis of, correlation and regression analyses performed by using dehydration time (h), drie...

Novel products that carry concrete and relevant health benefits, with texture flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology allows the enrichment of fruit ingredients in solution. The characteristic resulting product combination both solid matrix This work aimed at: (i) evaluating eff...