The objective of the work was to study effect drying temperature on cup quality robusta coffee subjected mechanical in comparison with conventional sun drying. processed by wet (parchment coffee) and dry (cherry methods were at different regimes (40 oC, 50 oC 60 oC) a rotary dryer. results indicated that as increased, time reduced. Sun parchment took 48 hours (approximately seven days) attain d...

Drying is one of the most conventional methods used for and before preservation storage. It also improves post-harvest quality value addition product. This present evaluate feasibility a solar tunnel dryer preparing onion powder. The study aims to minimize storage losses provide cheap alternative open sun drying. Solar drying would create an income source in rural area, especially farmers, can ...

0

Abstract The present study aimed to determine the effect of refractance window (RW) drying and compare it with sun for various physicochemical properties walnut kernels. Physical such as moisture content, texture, color analysis, water activity were analyzed results found be better than drying. ΔE value kernels was lowest (4.36) at 70 °C texture profile those obtained by total phenolic antioxid...

The effects of processing methods viz oven-drying, acid-treatment and sun-drying on the nutritive value shrimp waste meal (SWM) was examined. Five purified diets were formulated. A basal diet (Nitrogen-free), a reference that contained whole hen’s egg three test oven-dried, acid-treated sun-dried SWM as their protein sources respectively. added to supply 100/kg crude in different at expense cor...

Since ancient times, conventional techniques of food drying, such as sun have been used. Currently, drying methods developed with the latest technology to reduce damages caused by biochemical changes, which decrease nutritional value during process. Some typical used for products are solar tunnel dryer, cabinet-type etc. While this is going on, cutting-edge being created combine several produce...

This paper covers the post-harvest aspects, processing and quality assurance for speciality/organic coffee products. It starts with the origins of coffee, what aspects provide inherent quality, and diseases that deter quality. It then touches on coffee harvesting, the timing for harvesting and development of fruit color. It discusses picking systems, both manual and mechanical and their effects...

The study investigated the functional properties of HQYF (high-quality yam flour) from tubers of four dioscorea species. The tubers were processed into HQYF using two pretreatments (potassium metabisulphite: 0.28%, 15 min; blanching: 70°C, 15 min) and drying methods (cabinet: 60°C, 48 h; sun drying: 3 days). Significant differences (P < 0.05) were observed in pasting characteristics of flours a...