The collapse temperature (Tc) and the glass transition temperature of freeze-concentrated solutions (Tg') as well as the crystallization behavior of excipients are important physicochemical characteristics which guide the cycle development in freeze-drying. The most frequently used methods to determine these values are differential scanning calorimetry (DSC) and freeze-drying microscopy (FDM). ...

The highly nonlinear characteristics of drying processes have prompted researchers to seek new nonlinear control solutions. However, the relation between the implementation complexity, on-line processing complexity, reliability control structure and controller’s performance is not well established. The present paper proposes high performance nonlinear fuzzy controllers for a real-time operation...

In this study, air-drying experiments in thin layers of mulberry grown in Istanbul, Turkey, were conducted. The effect of ethyl oleate solution on drying time of mulberry samples was investigated in a pilot air-dryer. When ethyl oleate was used as pretreatment solution, the drying time of samples was decreased. Drying curves were obtained using the Page model. The effective diffusivity varied f...

The novelty of this paper was to evaluation the effect intermittent microwave drying (IMD) on nutritional quality and characteristics persimmon slices. Persimmon slices were treated with IMD at power levels 280, 350, 420, 490, 560 W, characteristics, components, sensory properties determined analyzed. results showed that process could be divided into three stages; increasing speed, constant dec...

The effects of drying time during freeze-drying on the outermost cell surface of an encapsulated strain of Staphylococcus aureus S-7 (Smith, diffuse) were investigated, with special attention paid to capsule and slime production. To quantify capsule and slime production, capsule antigen production and cellular characteristics such as growth type in serum-soft agar, cell volume index, and clumpi...

This study was conducted to investigate the effects of inulin (0, 2.5, 5, and 7.5 %), maltodextrin (0, 15, 20, and 25 %), and different drying processes (oneand two-stage drying) on the morphology and physicochemical properties of regular and instant reduced-fat creamers. The present study showed that the drum-dried creamer containing 0 % maltodextrin and 0 % inulin was fully sticky powder with...

9 Abstract The drying process of fresh plant materials may 10 affect the porous structure, dehydration and a number of 11 quality characteristics of these materials. Therefore, this 12 study has investigated the effect of different drying pro13 cesses on the variation of metal and metalloid concentra14 tions in the dried plant materials. Seven varieties of native 15 plant species collected from...