This work aims to study changes on physicochemical (pH, aw) and microbial (lactic acid bacteria, Staphylococci and Enterobacteriaceae) properties of Kaddid during traditional and industrial processing by different salting and drying modalities and during storage. pH and water activity showed a significant decrease during the processing and the storage stages of Kaddid. This decrease was not aff...

Convective hot air drying of potato slabs and the effects of drying air temperature and slab thickness have been investigated using a batch tray dryer. The temperature of drying chamber varied in four levels (50, 60, 70 and 80°C) and the slab thickness changed in three levels (0.5, 1 and 1.5 m). For the prediction of effective moisture diffusivity (D ), the conventional Fick’s diffusion model w...

Abstract Drying is a dehydration process that can help to prolongate storage time, improve product quality, and reduce transportation cost. Although being applied for food processing long the drying still needs be further investigated optimizing dryer design operations. Among thermal physical properties of material, effective diffusivity moisture an essential input parameter calculation. This t...

The influence of granulometric properties of the material and of the operational conditions on the drying kinetics of nonhygroscopic material was studied. Four fraction sizes of dolomite were chosen and dried in four dryers by different heating methods. Dolomite was dried in a microwave dryer under different microwave heating powers. During convective drying the effects of temperature and super...

This paper describes an experimental investigation of the drying behavior and conditions of rosehip in a convective cyclone-type dryer. Drying experiments were conducted at air inlet temperatures of 50, 60 and 70 o C and air velocities of 0.5, 1 and 1.5 ms. The parametric values obtained from the experiments were fitted to the Newton mathematical models. Consequently, the drying model developed...

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...

S The diffusivity of water in meat was experimentally determined using a drying technique. Three different mathematical methods were used to determine the diffusivity from the drying data. The first assumes constant diffusivity, volume, temperature and surface moisture concentration. The second assumes a convective boundary condition. The last also takes into account shrinkage. Important differ...

Drop drying and deposition phenomena reveal a rich interplay of fundamental science and engineering, give rise to fascinating everyday effects (coffee rings), and influence technologies ranging from printing to genotyping. Here we investigate evaporation dynamics, morphology, and deposition patterns of drying lyotropic chromonic liquid crystal droplets. These drops differ from typical evaporati...