The aim of this work was to study the infrared (IR) drying of food products. In present article the effects of blanching, of air velocity and of different air temperatures on the drying time and on the rehydration ratio as a quality property are investigated. During research different food materials were used: apple, carrot and potato. In the article a simultaneous heat and mass transfer model ...

The term food preservation refers to any one of a number of techniques used to prevent food from spoiling. The following are the general methods of food preservation:  application of heat, such as canning and preserving, pasteurization, evaporation, sun-drying, dehydration and smoking,  application of cold, as ill cold storage, refrigeration and freezing,  the use of chemical substances such...

growing tendency for urbanization and rapid development of the cities has resulted in urban neighborhoods obstructing the access of each other to the natural sources e.g. solar energy, natural ventilation. sunlight as the main part of input energy in urban energy balance equation and natural lighting is of vital importance. this paper attempts to achieve an optimum morphology for residential bl...

Cassia angustifolia Vahl. (Senna), is a versatile medicinal plant that enjoys considerable reputation in Ayurveda, Unani and Allopathic medicine system worldwide. It contains sennosides (2.5% the leaves 3.6% pods), which are utilized to treat habitual constipation other related problems. Senna cultivation done successfully India; however, primary post-harvest processing techniques not optimized...

The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and functional properties. Data obtained were subjected to descriptive statistics, multivariate analysi...

Issue: Drying lumber in the Western U.S. consumes over 60 million GJ of fuel. Over half of this is natural gas and the balance is from wood. Large quantities are also dried in the southern U.S. Dramatically reducing energy use would require major changes in the drying process; however, small changes in the way a mill is operated can have a significant impact on the energy use. Environmental com...

The seasonality of fruits and vegetables makes it impossible to consume and use them throughout the year, thus numerous processing efforts have been made to offer an alternative to their fresh consumption and application. To prolong their availability on the market, drying has received special attention as currently this method is considered one of the most common ways for obtaining food and ph...

Response surface methodology (RSM) was used to investigate the extraction condition of polysaccharide from cup plant (Silphium perfoliatum L.) (named CPP). Water to raw material ratio (10-30 mL/g), extraction time (40-80 min) and extraction temperature (60-100°C) were set as the 3 independent variables, and their effects on the extraction yield of CPP were measured. In addition, the effects of ...

Vegetables are known to be nutritious and form part of almost every meal in an African set up. However, they perishable seasonal thus scarce during dry period. Drying helps extend their shelf life. The main objective the study was determine consumption pattern dried traditional vegetables (TAVs) semi-arid rural households. Dried TAVs by open sun drying solar were considered. Cross-section data ...