In the study, the effectiveness of intermittent (IMWD) and continuous (CMWD) microwave drying and hot air drying (HAD) treatments on apple slices were compared in terms of drying kinetics (moisture diffusivity and activation energy) and critical physicochemical quality attributes (color change, rehydration ratio, bulk density, and total phenol content (TPC) of the final dried product. The tempe...

Orphanides A., Goulas V., Gekas V. (2013): Effect of drying method on the phenolic content and antioxidant capacity of spearmint. Czech J. Food Sci., 31: 509–513. The changes in total phenolics, hydroxycinammic acid derivatives, and antioxidant properties of spearmint after five drying treatments (convection oven drying, freeze-drying, microwave drying, and air drying with the sun exposure and ...

Two studies were conducted to assess whether routine applications of near infrared reflectance spectroscopy could predict the effects of silage proteolysis on ruminal crude protein (CP) degradation of legume and grass silages. A preliminary study was conducted to assess the effect of laboratory drying method on ruminal CP degradation of silages. Thirty legume and grass silages were freeze-, ove...

The seasonality of fruits and vegetables makes it impossible to consume and use them throughout the year, thus numerous processing efforts have been made to offer an alternative to their fresh consumption and application. To prolong their availability on the market, drying has received special attention as currently this method is considered one of the most common ways for obtaining food and ph...

During food drying, many other changes occur simultaneously, resulting in an improved overall quality. Among the quality attributes, the structure and its corresponding color influence directly or indirectly other properties of food. In addition, these quality attributes are affected by process conditions, material components and the raw structure of the foodstuff. In this work, the temperature...

Letters A new predictive neural architecture for solving temperature inverse problems in microwave-assisted drying processes Abstract In this paper, a novel learning architecture based on neural networks is used for temperature inverse modeling in microwave-assisted drying processes. The proposed design combines the accuracy of the radial basis functions (RBF) and the algebraic capabilities of ...

A peer-verified method is presented for the determination of percent moisture and fat in meat products by microwave drying and nuclear magnetic resonance (NMR) analysis. The method involves determining the moisture content of meat samples by microwave drying and using the dried sample to determine the fat content by NMR analysis. Both the submitting and peer laboratories analyzed 5 meat product...

Tissue engineering strategies have shown promise for the repair of damaged organs, including bone. One of the major challenges associated with tissue engineering is how to scale up such processes for high throughput manufacturing of biomaterial scaffolds used to support stem cell culture. Generation of certain types of 3D biomaterial scaffolds, including chitosan-calcium phosphate blends, invol...

Multiple satellite records of tropical-mean water vapor are compared with a general circulation model (GCM) simulation to assess the ability to monitor and to predict low-frequency changes in total precipitable water. Particular attention is focused on the drying between 1979 and 1995 recorded by a TOVS statistical retrieval that is calibrated to radiosondes. Both a GCM integrated with observed...