In this study, effect of drying method and time temperature regime of extraction on quality of mango kernel lipid was evaluated. Hot air drying required drying of seeds for long intervals and exposure to higher temperature, where as microwave drying was found to be quick due to heating induced at the molecular level. The drying time under optimized conditions for microwave was reduced by 34 fol...

The foam mat drying is a good way of dehydrating liquids foods in short times. Due to the porous structure of the foamed materials, mass transfer is enhanced leading to shorter dehydration times. This technique can be successfully employed for drying a variety of fruit juice concentration and pulps. The dried powders have good reconstitution characteristics. These studies are particularly appli...

Three different drying methods, microwave spouted bed drying (MSBD), microwave-vacuum drying (MVD), and hot air drying (AD), were used to dry diced sweet potato. The drying characteristics and product quality are discussed in terms of the drying kinetics, rehydration ratio, expansion ratio, breaking force (crispness), product colour, and retention of β-Carotene. As expected the drying rates in ...

Ultrasonic energy was applied to assist the wood vacuum drying process. At a drying temperature of 60°C, the absolute pressure was either 0.05 MPa or 0.08 MPa; the ultrasonic power and frequency were 100 W and 28 kHz, respectively. The results showed that the effective water diffusivity of the specimens dried by the ultrasonic assisted vacuum drying at 0.05 MPa or 0.08 MPa were higher than that...

objective: button mushrooms (agaricus bisporus) are among the most widely produced and consumed mushrooms in the world. generally speaking, mushrooms are of great nutritional value, which due to their high content of moisture and their corruptibility particular attention is required to be paid to their conservation and health. drying is one of the most important ways to preserve the yields with...

drying is one of the most important steps in raisin processing. during this step, initial moisture content decreases up to 15-17% (db) for suitable storage. achieving optimum drying conditions can affect the processing time and improve raisin quality. temperature, air velocity and pretreatment are important factors in the quality of the grape drying process. in this research, the effect of temp...