In this study, the effect of drying procedure on the pigment levels of three traditionally used medicinal plants were determined and the contribution of the pigment compounds to the overall biological potential of these plant species was examined. The contents of total phenols, anthocyanins, carotenoids and chlorophylls a and b were determined spectrophotometrically, in fresh lemon balm (Meliss...

Electromagnetic radiation still is a new and exotic option in food and beverage processing, though it gradually is finding niches in various applications as research engineers overcome the practical barriers to commercial use. From relatively benign radio waves to highly destructive gamma waves, electromagnetic radiation has been used for everything from drying crackers to meat sterilization. T...

The drying characteristics of green peas were examined in a microwave dryer for power level of 20,40 and 60W. The green peas were pretreated with citric acid solutions and blanched with hot water at 85C before drying. The drying process was continued until sample moisture fell to equilibrium moisture content. The blanched samples dried faster than those in other pretreatments and control condit...

Drying of fish is a traditional method for storing fishes long periods without any significant damages. Effects two smoking and microwave drying on moisture protein content (Puntius sophore) was studied to determine the benefits preserving retaining fish. Collected were dried in about 12 hours using at different power levels 140W, 280W 560W time period. The raw found be 70.78±2.2% 18.78±1.06 mg...