Application of microwave for drying of ashwagandha roots was investigated. A laboratory convective microwave dryer was already developed which had the provision of regulating of air temperature, air velocity and microwave power. Ashwagandha roots of uniform size were used in the drying experiment which were carried out at air temperatures of 40, 50 and 60°C, air velocities of 1.0 and 1.5 m/s an...

In this study, applications of ultrasound in food drying processes have been reviewed. High frequency ultrasonic treatment can be used in food drying processes as a pretreatment or for the improvement of the main process and the traditional driers. Ultrasonic waves at low frequency can also be used as a diagnostic method for measuring properties of the final dried products and controlling the d...

Freeze drying (FD) yields the best quality of dried sea cucumber but at the cost of long drying time and also the overall cost. Air drying (AD) gives an unacceptably poor quality product. To achieve faster drying along with a high quality product a microwave freeze drying (MFD) technique was developed to dry sea cucumbers. The relationship between corona discharge and microwave power at various...

Multistage heat pump drying of macadamia nut under modified atmosphere was studied to improve the drying process and quality of the nuts. Conditions of study included drying temperature of 40-60°C, using nitrogen and normal air as drying medium. Drying kinetics and quality of nuts (moisture content, aw, rancidity and colour) as well as energy consumption of all drying processes were examined. T...

Gelatin is a natural amphiphilic biopolymer that widely used in food products, pharmaceuticals, and cosmetics. We studied the effect of spray freeze drying on solubility amphiphilicity gelatin samples.
 The control sample was commercially produced edible gelatin. experimental samples were spray- freeze-dried gelatins obtained by enzymatic-acid hydrolysis cattle bone. Amino acid sequences d...