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...

Vacuum drying of Salicornia herbacea L. was performed at different drying temperatures (50, 60, 70, and 80°C) to evaluate the drying characteristics and the effect of drying temperatures on the quality of Salicornia. As the drying temperature increased, the drying time decreased significantly (P< 0.05). The drying rate decreased with decrease in moisture content and increase in drying time. On ...

Five different procedures commonly used to rinse and dry released microstructures are compared: evaporation drying with deionized (DI) water or methanol, sublimation drying with t-butyl alcohol orp-dichlorobenzene, and supercritical drying with COz. For objectivecomparison, identical test structures, made by the MCNC Multi-User EMS Processes (MUMPS), are used in evaluating the drying techniques...

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...

A cold plasma ionization device has been designed to monitor freeze-drying processes in situ by monitoring lyophilization chamber moisture content. This plasma device, which consists of a probe that can be mounted directly on the lyophilization chamber, depends upon the ionization of nitrogen and water molecules using a radiofrequency generator and spectrometric signal collection. The study per...