The efficient utilization of waste from food industry is possible after thermal treatment the material. This should be economically feasible and compromise energy drying process. main goal this investigation to determine characteristics nectarine pomace as a industry. measurements were performed in an experimental dryer by combined conductive-convective method with disk-shaped samples 5, 7, 10 ...

The effect of previous ultrasound and conventional blanching treatments on drying and quality parameters (2-furoylmethyl-amino acids -as indicators of lysine and arginine participation in the Maillard reaction-, carbohydrates, total polyphenols, protein profile, rehydration ratio, microstructure changes) of convective dehydrated carrots has been assessed. The most striking feature was the influ...

In this study, the drying kinetics of saffron stigmas pretreated by atmospheric pressure cold plasma pretreatment (15, 30, 45 and 60 s) followed by hot air drying (60°C and 1.5 m/s) were modeled using 10 conventional mathematical thin layer models. The use of cold plasma pretreatment reduced drying time and enhanced effective moisture diffusivity (Deff). The most accurate models describing beha...

Dry-cured meat products are well-known for their unique sensory characteristics. However, the traditional process is very time consuming. The process can be shortened especially by accelerating the drying period, which is the most time consuming. This paper deals with some technological, safety and sensorial aspects for producing fermented sausages and dry-cured hams when the process time is sh...

This study evaluated the effects of ethanol pre-treatment on convective drying and its impacts bioactive compounds uvaia. The treatments consisting control samples pre-treated by immersion in (99.8% v/v) for 10 20 min, followed (1 m/s) at 40 60°C. sample temperatures were traced over processing products relation to their content phenolic antioxidant capacity. Pre-treatment times combination wit...

Abstract The aim of this work is the simulation volumetric strain tuberous crop during drying. We propose a poroelastic model for predicting drying kinetics and volume loss potato cubes convective Biot’s theory poroelasticity was used, which considers Lamé parameters, Young’s modulus Poisson’s ratio. Drying were modeled compared versus experimental data. An X-ray microtomograph coupled with ima...