We systematically studied the origin of surface patterns observed on single Sinorhizobium meliloti bacterial cells by comparing the complementary techniques atomic force microscopy (AFM) and scanning electron microscopy (SEM). Conditions ranged from living bacteria in liquid to fixed bacteria in high vacuum. Stepwise, we applied different sample modifications (fixation, drying, metal coating, e...

Swelling parameters were determined for 15 seed species; the swelling quotients were found to range from less than 1.1 (castorbean) to 2.8 (mungbean) and swelling coefficients ranged from 0.09 (castorbean) to 0.42 (cowpea). Swelling leads to a lowering of specific gravity of those seeds with high initial specific gravity, and an elevation of those with low initial specific gravity. The extent o...

ABSTRACT The objective of this study was to determine the best osmotic dehydration (OD) condition for slices mango cv. Espada through a factorial experiment, evaluating water loss and activity during process, then perform convective drying at different temperatures sensorially evaluate obtained dried mango. An experiment conducted in 23 with three central points, influence thickness (1; 1.5 2 c...

It is the oldest and most common traditional food preservation method known to dry by laying products under sun. However, if product in direct contact with sun light, there a decrease color nutrient values of product. To solve these problems, solar dryers have been developed which can be utilized due indirectly effect In this study, kiwi rings were dried using osmosolar dehydration as combinati...

BACKGROUND The current typical drying methods for red ginseng are sun drying and hot-air drying. The purpose of this study was to investigate drying characteristics of red ginseng by using far-infrared drying. METHODS The far-infrared drying tests on red ginseng were conducted at two drying stages: (1) high temperature for 24 h drying and (2) low temperature drying until the final moisture co...