A five level four factors central composite rotatable design under response surface methodology was used to optimize process conditions of the foam mat drying process i.e. egg albumen (0%-12%), methyl cellulose (0.1%-0.5%), drying bed thickness (3-7 mm) and drying temperature (55-75°C) to develop grape bar with final moisture content of 14%±1% (dry-base). Contour and response graphs were genera...

Drying is one of the essential unit operations performed to increase the shelf life of agricultural or horticultural produce and it is one of the most practical methods of preserving food and the quality of agricultural produce [1]. Traditionally, fish food produce are dried by spreading in open sun in thin layer and smoking using wood. Though this method is economical and simple, it has the dr...

In this paper, differences in porosity, compressive strength and tablet- forming ability of carbamazepine crystals agglomerated under similar condition, but subjected to different drying temperatures are reported. The agglomerates were prepared by spherical crystallization method and thereafter dried without agitation at different temperature. An increased drying temperature did not affect the ...

modeling of drying kinetics of canola was studied at 30 to 100 ?c in a lab scale fluidized bed dryer. drying rate of the crop was assessed, using many conventional moisture ratio models employed in food science. effective diffusivity coefficient (deff) and activation energy (ea) of kernel moisture were determined using fick's law of diffusion and arrhenius equation. besides, the effects of...

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...

Open sun drying (OSD) is the most common method of crop drying in developing countries. Despite several disadvantages, it is widely practiced because it is a simple way of drying. Crop temperature, temperature around the crop, solair temperature, and rate of moisture evaporation are the important parameters in OSD. The thermal behavior of OSD of green chillies, green pea, white gram (kabuli cha...

Two studies were performed to characterize and control warp in nominal 2by 4-in. (standard 38by 89-mm) dimension lumber sawn from small-diameter ponderosa pine trees. One study was conducted at a commercial sawmill with trees harvested in central Arizona. The other study was conducted at the USDA Forest Service, Forest Products Laboratory, Madison, Wisconsin, in small experimental kilns with lu...

The effect of size reduction on the drying rate of cassava (Manihot sp.) and plantain (Musa paradisiacal) chips were analyzed comparatively through physical and statistical operations. In this study, duplicate cassava and plantain chips were used with varying thicknesses of 2mm, 4mm, 6mm and 8mm. The chips were subjected to natural sun drying with ambient temperature of 29C and artificial tray ...

The substances responsible for saffron’s characteristic quality are crocins, picrocrocin, and safranal. The drying process is critical to the saffron quality as measured by levels of secondary metabolites, crocin (color and anti-tumor properties), picrocrocin (taste), and safranal (aroma). Four different dehydration methods were evaluated: Iranian traditional method (room temperature); dehy...