in this research an experiment based on completely randomized design with three replications and 11 treatments was conducted of mentha piperita. treatments consisted of dryer drying, artificial shade drying, oven drying (50 and 70 °c), and microwave drying with different powers (100, 180, 300, 450, 600 and 900 w) and fresh sample as control. the end time of each treatment determined on the basi...

Drying is one of the most important stages of hazelnut processing and its optimization improves the quality of the final product. The quality of hazelnut is dependent on chemical and organoleptic characteristics of fruit that is affected in the drying process. In present research, samples of Gerd cultivar of hazelnut (Corylus avellana) were dried in shelled and in-shell forms using a laboratory...

In this study rhubarb stem slices were dried as single layers with thickness of 3 mm in the inlet air temperature range of 50-70  and air velocity of 1 ± 0.2 m/s in a laboratory scale cabinet dryer. The effect of drying air temperature on the drying characteristics was determined and the relationship between the drying parameters with temperature and moisture content was examined. Moisture tran...

AIM To study the antimicrobial activity of citric acid (CA) and sodium hypophosphite monohydrate (SHP) against gram-positive and gram-negative bacteria, and to determine the influence of conventional and microwave thermal treatments, on the effectiveness of antimicrobial treatment of cotton textiles. METHOD Textile material was impregnated with CA and SHP solution and thermally treated by eit...