The dehydration tests were conducted at three drying methods to evaluate the drying curves and the energy uptake. Apple (Malus domestica L.) cubes were dried under different processing conditions applying freeze drying (FD), freeze drying assisted by hot air and freeze drying assisted by infrared radiation. Control samples were produced using regular freeze drying without the pre-drying. Hot ai...

Introduction For scanning electron microscopy, our ability to examine wet specimens continually improves thanks to advances in instrumentation; nevertheless, drying wet samples remains indispensable, particularly for high resolution or for a sample that needs to be imaged repeatedly. In many laboratories, the standard method for drying is critical-point drying. In this method, samples are dehyd...

the present research surveyed the effect of five factors including: microwaves power, air temperatures and its flow rates, microwaving time onset and amount of substances on the requested time and energy for combined fluidized bed- microwaves drying of black raspberry into 50% dry base wet content. response surface methodology and central composite was used as experimental design. multiple line...

In the study, the effectiveness of intermittent (IMWD) and continuous (CMWD) microwave drying and hot air drying (HAD) treatments on apple slices were compared in terms of drying kinetics (moisture diffusivity and activation energy) and critical physicochemical quality attributes (color change, rehydration ratio, bulk density, and total phenol content (TPC) of the final dried product. The tempe...

Stream microbial communities and associated processes are influenced by environmental fluctuations that may ultimately dictate nutrient export. Discharge fluctuations caused by intermittent stream flow are increasing worldwide in response to global change. We examined the impact of flow cessation and drying on in-stream nitrogen cycling. We determined archaeal (AOA) and bacterial ammonia oxidiz...

Drying is a popular food preservation technology that reduces waste and promotes security. Though drying microbial growth increases shelf life of fruits, it alters sensory properties both favourably unfavourably depending on the nature process applied significantly influences final product quality. However, there currently no review article impact sensorial quality attributes tropical fruits. T...

Survival of probiotic bacteria during drying is not trivial. Survival percentages are very specific for each probiotic strain and can be improved by careful selection of drying conditions and proper drying carrier formulation. An experimental approach is presented, comprising a single-droplet drying method and a subsequent novel screening methodology, to assess the microbial viability within si...

An experiment was conducted to standardize the post harvest technology for Tinospora during the year 2006-07 at Medicinal Plants Unit, Horticultural College and Research Institute, TNAU, Coimbatore. The stems of 18 months old climbers were harvested and cut into pieces of different sizes (2.5, 5.0 and 7.5 cm) and subjected to sun drying in temperature ranging from 29 to 34°C during day time and...