Drying is one of the methods used for preserving fruits and vegetables. However, due to lengthy process elevated temperature convective drying, other pretreatment drying are studied shorten time obtain high-quality products. This study aimed examine effect ultrasonic (US) microwave–hot air (MW–HA) on time, specific energy (SEC), qualitative properties (e.g., color, shrinkage, rehydration ratio)...

The seafood processing industries produce large amounts of wastewater sludge in Thailand. Most is dewatered and then sent directly to landfills without utilization nor resource recovery. dried sludge, having a gross calorific value (GCV) higher than 21.9 MJ/kg, might be worthwhile utilize as refuse-derived fuel. However, the critical obstacle its high moisture content 87.4 wt%. This study inves...

due to problems in storage, transport and price fluctuation of fresh potato, production of ready-to-use products like french fries is of particular importance.one of the important steps in product processing is pre-drying.sticks with 0.8*0.8*8 cm dimensions were prepared, blanched with hot water at 75°c for 10 minutes and dried at four different air temperatures of 50, 60, 70 and 80°c to moistu...

in this research, the effect of ultrasound-osmotic dehydration process in different conditions on the drying kinetics parameters of rhubarb was investigated. before dying process, rhubarb samples were placed in contact of ultrasound-osmotic pretreatment and then dried by convection hot air dryer equipped with circulated fan. the results showed that using osmotic pretreatment at 40% sucrose solu...

The drying is a basic operation of enormous commercial importance in all industrial applications ranging through the food, agricultural, mining and even manufacturing sectors [1]. Modern societies need better product quality, enhanced safety practices and more environmentally benign operations as well as higher productivity, better energy yield and reduced material wastage, also [2]. As drying ...

Wheat, pretreated by 60Co gamma irradiation, was dried by hot-air with irradiation dosage 0-3 kGy, drying temperature 40-60 °C, and initial moisture contents 19-25% (drying basis). The drying characteristics and dried qualities of wheat were evaluated based on drying time, average dehydration rate, wet gluten content (WGC), moisture content of wet gluten (MCWG)and titratable acidity (TA). A qua...

Radio frequency (RF) drying is a rapid dehydration technique that reduces water activity and extends the shelf life of agricultural products. In this study, characteristics jujube during HARF hot air (HA) were investigated, quality analyses, such as color, vitamin C (VC) total flavonoid content (TFC), performed. The curves revealed time used to reduce moisture from 81.7 6.0% on dry basis was 36...