The effect of size reduction on the drying rate of cassava (Manihot sp.) and plantain (Musa paradisiacal) chips were analyzed comparatively through physical and statistical operations. In this study, duplicate cassava and plantain chips were used with varying thicknesses of 2mm, 4mm, 6mm and 8mm. The chips were subjected to natural sun drying with ambient temperature of 29C and artificial tray ...

BACKGROUND Drying of terebinth fruit was conducted to provide microbiological stability, reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because terebinth fruit is susceptible to heat, the selection of a suitable drying technology is a challenging task. Artificial neural networks (ANNs) are used as a nonlinear mapping structures for mod...

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...

Th e drying characteristics of “Granny Smith” apples were analysed using a tunnel drier at diff erent temperatures and diff erent pre-treatments. „Granny Smith“ apples were cut into rectangle-shaped samples 20x20x5 mm in size. Th e drying temperatures for non-treated samples varied from 50oC to 80oC at airfl ow velocity of 2.8 m s-1. Prior to drying at 60oC, the samples were pretreated either t...

drying foodstuffs can have negative effects on quantitative and qualitative characteristics of the products, including porosity and bulk density. therefore, novel technologies can be used to improve these characteristics. in this study, apparent density changes during drying grapes pretreated with ultrasound for 10, 20 and 30 minutes, and carboxymethyl cellulose (cmc) at three concentrations of...

AIMS To compare an ultra-rapid hand dryer against warm air dryers, with regard to: (A) bacterial transfer after drying and (B) the impact on bacterial numbers of rubbing hands during dryer use. METHODS AND RESULTS The Airblade™ dryer (Dyson Ltd) uses two air 'knives' to strip water from still hands, whereas conventional dryers use warm air to evaporate moisture whilst hands are rubbed togethe...

Two studies were conducted to assess whether routine applications of near infrared reflectance spectroscopy could predict the effects of silage proteolysis on ruminal crude protein (CP) degradation of legume and grass silages. A preliminary study was conducted to assess the effect of laboratory drying method on ruminal CP degradation of silages. Thirty legume and grass silages were freeze-, ove...

The vacuum oven-drying method (60#{176}C) was compared with the freeze-drying method. By the former method, 72.85 ± 0.0374 (SD) % moisturewas removed, by thelatter, 81.04 ± 0.050%.The feces were from the same source. With the freeze-drying method total moisture removed is clearly greater, and the time required was only 16 h, as compared with 48 h required by the vacuum oven-drying method. There...

The objective of this study was to develop a model for drying characteristic curve of Spinach in Universal Hot Air Oven .Drying experiment were conducted using a constant air velocity2.2m/s and three drying air temperature of 55, 65, and75 o C with two pretreatment conditions and load densities that are given respectively condition (Blanched and Unblanched) load density (3kg/m 2 , 3.5 kg/m 2 )....