The purpose of this study was to obtain the best anthocyanin pigment extract powder from 3 types of drying process, vacuum drying, spray drying, and  freeze-drying. The duration and temperature for each type of drying process are 15 h with temperature of 40 oC, 2 h with temperature of 120 oC (inlet) and 60 oC (outlet), 24 h with temperature of -50 o</su...

To overcome problems of browning and crusting during the pretreatment process provide theoretical guidance for cantaloupe convection drying at 80°C, effects blanching (BL) ultrasonic (US) treatments were examined. The various BL (5, 10, 15 s) US (10, 20, 30, 40 min) durations on tested. moisture ratio, rate, effective diffusivity, color, browning, nuclear magnetic resonance characteristics, tex...

Sustainable food production is one of the main goals of the modern world. Nowadays, there is a growing interest in the exploitation of the by-products generated from agriculture and food production as raw materials for obtaining high-value products, which can be used for various purposes in the pharmaceutical, cosmetics and food industries. During the winemaking process, about 20 % of the grape...

simulation of rough rice drying is one of the proper methods for predicting moisture distribution in the product, and throughout the process of drying. the drying process must be well understood and controlled so that design guidelines which reduce or minimize drying damage to rough rice can be established and improved. therefore, an accurate understanding and description of the drying mechanis...

The drying kinetics of hawthorn in a pilot-scale experimental fluidized bed dryer with and without vibration was investigated. The effect of operating parameters, such as vibration intensity, drying air flow rate, and temperature, on the drying rate and shrinkage of hawthorn was studied. The hawthorn fruit was dried at various drying air temperatures ranging from 40-70oC and drying air volume f...

The aim of this work was to study the infrared (IR) drying of food products. In present article the effects of blanching, of air velocity and of different air temperatures on the drying time and on the rehydration ratio as a quality property are investigated. During research different food materials were used: apple, carrot and potato. In the article a simultaneous heat and mass transfer model ...

In this study a developed model has been used to evaluate the paper drying process and examine the pocket dryer conditions of a multi-cylinder fluting paper machine. The model has been developed based on the mass and energy balance relationships in which the heat of sorption and its variations with paper temperature and humidity changes have been taken into account. The applied model can be use...