The objective of this work was to determine the effects of blanching and two drying methods, open-sun drying and natural convection solar drying, on the quality characteristics of red pepper. A 2 × 3 factorial design with experimental factors as 2 drying methods (open-sun drying and use of solar dryer) and 3 levels of pepper blanching (unblanched, blanched in plain water, and blanched in 2% NaC...

OBJECTIVE To evaluate the effects of 4 different drying methods to remove bacteria from washed hands. SUBJECTS AND METHODS One hundred adult volunteers participated in this randomized prospective study. All bacterial counts were determined using a modified glove-juice sampling procedure. The difference was determined between the amounts of bacteria on hands artificially contaminated with the ...

This study was done to determine the effects of different thermal drying methods (sun drying, microwave drying and hot air oven drying) on the total phenolic content (TPC), total anthocyanin content and the antioxidant properties of Vitex negundo (VN) tea. Significant decline (P < 0.05) in antioxidant properties of hot air oven drying shows that this method is not the best method to preserve an...

Saffron is the most expensive spice and is significantly valuable in non-oil export. Drying process of saffron is considered as a critical control point with major effects on quality and safety parameters. A suitable drying method covering standards and market requirements while it is costlty benefitial and saves energy is desirable. Solar drying could be introduced as an appropriate procedure ...

Mathematical models of drying are used for the purpose of understanding the drying process in order to determine important parameters for design and operation of the dryer. The jackfruit is a fruit with high consumption in the Northeast and perishability. It is necessary to apply techniques to improve their conservation for longer in order to diffuse it by regions with low consumption. This stu...

BACKGROUND Drying of nectarine slices was performed to determine the thermal and physical properties in order to reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because nectarine slices are sensitive to heat with long drying period, the selection of a suitable drying approach is a challenging task. Infrared-vacuum drying can be used as ...

Drying of solid particles is generally divided into three periods: a short initial heating period, a constant drying rate period, and a falling drying rate period. Drying in a fixed under various drying conditions was experimentally studied. The main goals of the measurements were to calculate the heat transfer coefficient based on the measured values, and to evaluate the validity of the consta...

A novel measurement technique, based on infrared thermography, has been applied for characterizing the thermal properties of paper with high spatial resolution. The technique is termed as ‘active thermography’ since the temperature response of a paper sheet is observed and analyzed with respect to an external periodic heating. Through the analysis of the temperature response of the paper surfac...

Drying is one of the essential unit operations performed to increase the shelf life of agricultural or horticultural produce and it is one of the most practical methods of preserving food and the quality of agricultural produce [1]. Traditionally, fish food produce are dried by spreading in open sun in thin layer and smoking using wood. Though this method is economical and simple, it has the dr...

the main purpose of present paper is the modeling of onion drying process and investigation of experimental data of onion drying obtained with using a hot air dryer. therefore some empirical and regression models have been considered to fit experimental data. the investigation of the experimental data shows the onion drying happens only in falling rate zone. the experimental data have been fitt...