The effects of soil drying on leaf water relations and gas exchange were studied in quinoa grown in pots with sandy soil and in lysimeter plots with sandy loam in the field. Midday values of leaf water potential (cl), leaf osmotic potential (cp), relative water content (RWC), leaf conductance (gl), light saturated net photosynthesis (Asat), and specific leaf area (SLA) were determined in fully ...

Melon is considered a product of high commercial value, but its post-harvest shelf life short at room temperature. As an alternative to reducing postharvest losses, osmotic dehydration arouses interest as pre-treatment for fruit drying. The present work aimed obtain the drying curves in osmotically dehydrated melons, followed by conventional A syrup was prepared using crushed crystal sugar up c...

Aloe vera gel is widely used as a functional ingredient in food processing. This gel is very unstable due to its high water activity. Drying process can be used to obtain shelf stable products. Response surface methodology was used to assess the effects of solution concentration (30-60% w/w), solution temperature (30-50°C) and immersion time (4-6h) at atmospheric pressure and constant solution ...

The present work investigates the desiccation effects on a lime-treated silty clay. Original experimental techniques have been developed to control suction conditions (with osmotic technique), track volume variations and cracks occurrence upon drying. Free constrained desiccations are performed evaluate shrinkage potential (for free drying) of crack triggering (upon drying). Also, indirect tens...

objective: button mushrooms (agaricus bisporus) are among the most widely produced and consumed mushrooms in the world. generally speaking, mushrooms are of great nutritional value, which due to their high content of moisture and their corruptibility particular attention is required to be paid to their conservation and health. drying is one of the most important ways to preserve the yields with...

Development of new products which present a good organoleptic quality but also offer other advantages such as the incorporation of healthier ingredients is currently a priority in the food industry. It is also important that the elaboration method of these products is as soft as possible to preserve the maximum characteristics and nutrients of fresh fruit. In this sense, the elaboration of heal...