In the food industry, convective drying is a widely used method due to its applicability many materials. Besides this advantage of method, there are several shortcomings related rehydration capacity, low quality dried material, loss color, flavour, and nutrient final paper, kinetics osmotically pre-treated potato slices (variety Carrera) were analyzed. Thin-layer at four air temperatures 40, 50...

ABSTRACT This study aimed to determine drying curves of land saffron (Curcuma longa L.) rhizomes at different temperatures and ventilation conditions adjust non-linear regression models, calculate effective diffusion coefficients activation energies. Saffron were randomly collected in natura with a hoe from the soil Rio Verde, Goiás, Brazil. They subsequently sized, sanitized, sliced into 2.63 ...

In this study, the influence of drying method (lyophilization and convection) on techno-functional antioxidant properties by-product xoconostle cv. Cuaresmeño (Opuntia matudae) was evaluated. During convection drying, effect temperature (60, 70 80 °C) evaluated, resulting in times 195, 165 120 minutes, respectively. The equilibrium humidity determined through kinetics, which were affected by in...