More and more saffron has been cultivated in China because of the increasing saffron demand, but no paper has studied the influence of drying methods on the quality of Chinese saffron. In this paper, three different dehydration treatments applied in actual production were evaluated: dehydration with electric oven, vacuum oven, and microwave. We determined that the highest quality of saffron wil...

Two varieties of grapes, white grape and red grape grown in the Campania region of Italy were selected for the study of drying characteristics. Comparisons were made with treated and untreated grapes under constant drying condition of 50 C in a conventional drying system. This temperature was selected to represent farm drying conditions. Grapes were purchased from a local market from the same s...

Drying of the soymilk residue Okara was investigated by the two different drying processes in order to obtain good quality Okara in respect of its composition and shelf life characteristics. In one method the drying of wet Okara was accomplished in a Vacuum tray drier, maintained at around 758 mm Hg and 50 o C thereby reducing moisture content by as much as 95%. In the other method drying of Ok...

Vacuum freeze-drying has been considered the best dehydration process for thermolabile products because it reduces nutritional and sensorial degradation. As water is removed from a pre-frozen product, a porous structure is formed, which results in a dehydrated product that has better properties when rehydrated.1 This technique springs up rapidly along with the development of refrigeration, vacu...

Development of protocols for storing desiccated cells at ambient temperatures offers tremendous economic and practical advantages over traditional storage procedures like cryopreservation and freeze-drying. As a first step for developing such procedures for adult stem cells, we have measured the post-rehydration membrane integrity (PRMI) of two passages, Passage-0 (P0) and Passage-1 (P1), of hu...

abstract: the combination of pulsed vacuum osmotic dehydration and microwave drying of garlic bulbs were examined. the response surface methodology (rsm) was used to determine the effect of nacl concentration (8%-20%), osmotic solution temperature (25-65°c), operation pressure (240-830 mbar), immersion time (20-300 min) and microwave power level (100-600 w) on water loss (wl), solids gain (sg),...

Porous medium vacuum drying is a complicated heat and mass transfer process. Based on the theory of heat and mass transfer, a coupled model for the porous medium vacuum drying process is constructed. The model is implemented and solved using COMSOL software. The water evaporation rate is determined using a nonequilibrium method with the rate constant parameter Kr. Kr values of 1, 10, 1000, and ...

Spirals as internals are utilized to reduce the axial mixing of solids in fluidized beds, by routing the solids flow in a predetermined route or by localizing the solids mixing. The drying kinetics of continuous fluidized bed with and without internals has been compared and modeled using batch drying kinetics and residence time distribution analysis. The batch drying experiments were conducted ...