a thin layer solar drying method was compared with a traditional method (sun drying) of paddy drying, with their effects on quality characteristics of two varieties of iranian rice (kamphiroozi and sazandegi) studied. solar drying process was conducted in a passive, mixed mode type solar dryer at about 50ºc for 90 minutes. in sun drying method this process took 8-10 hours at a mean temperature ...

the objective of this study was to examine the effects of the fluidized-bed drying me-thod on the final quality of two varieties of iranian rice, medium- and long grain. the re-sults were compared to that of paddy drying using a traditional method. rough rice was treated in the fluidized bed drier at 140ºc for 2 minutes. similar samples were dried for 8-10 hrs by the traditional method. dried s...

banana samples were purchased from a local market in sabzevar located at northeast of iran. then samples stored at refrigerator between 5–10oc during experiments, for prevention of chilling injury, 36 samples at three replications were prepared so as bananas were peeled and sliced with a sharp knife at three thicknesses (3, 5 and 10 mm) and then treated by three pretreatment methods (t1: chemic...

Multistage heat pump drying of macadamia nut under modified atmosphere was studied to improve the drying process and quality of the nuts. Conditions of study included drying temperature of 40-60°C, using nitrogen and normal air as drying medium. Drying kinetics and quality of nuts (moisture content, aw, rancidity and colour) as well as energy consumption of all drying processes were examined. T...

a method based on machine vision system (mvs) is hereby employed to evaluate grape drying through an assessment of the fruit’s shrinkage and quality during the dehydration. experimental data as well as captured images are obtained at an air velocity of 1.4 m s-1 and different drying temperatures (50, 60, 70ºc). the results indicated the effect of temperature on the moisture content, shrinkage a...

in some conditions, to avoid deterioration and field losses of soybean seeds (glycine max merr.) from weathering at end of the season, farmers start to harvest seeds with a high moisture content and so, careful post-harvest drying would be required to maintain the physiological quality of seeds. response surface methodology (rsm) was used to optimize the operating conditions of soybean seed dry...

dehydration, as one of the practical ways to increase the shelf-life and applicability of yoghurt in various foodstuffs, is normally done by freeze drier (fd) which is an expensive and time-consuming process. for these reasons, in the present study the capability of microwave–vacuum drier (mvd), as an alternative process, was investigated. for doing so, the fat free yoghurt samples of 2.2, 4.2 ...

Background: Drying is the one of the oldest methods for increasing the shelf life of food products. The objective of the present study was evaluation of effect of different drying temperatures on drying time and storage quality parameters of in-shell hazelnut. Methods: Hazelnuts were dried as a thin layer at three temperatures (40, 50, and 60 °C). The time required for drying and quality param...