the substances responsible for saffron’s characteristic quality are crocins, picrocrocin, and safranal. the drying process is critical to the saffron quality as measured by levels of secondary metabolites, crocin (color and anti-tumor properties), picrocrocin (taste), and safranal (aroma). four different dehydration methods were evaluated: iranian traditional method (room temperature); dehydrat...

The substances responsible for saffron’s characteristic quality are crocins, picrocrocin, and safranal. The drying process is critical to the saffron quality as measured by levels of secondary metabolites, crocin (color and anti-tumor properties), picrocrocin (taste), and safranal (aroma). Four different dehydration methods were evaluated: Iranian traditional method (room temperature); dehy...

In our work we focused on the investigation of two intensive drying methods, i.e. infrared (IR) and microwave (MW) drying, for dairy sludge. During the experiments the effects of IR and MW drying with different power intensities on drying characteristic and biodegradability were examined. Our results has revealed that MW drying was more advantageous for dairy sludge, because the drying time nee...

Microwave drying technology has the potential for large production time and energy cost savings versus traditional vacuum drying methods for active pharmaceutical ingredient (API) applications. One of the most critical parameters in the drying process is the determination of the end point, usually at a specified moisture content. On-line mass spectrometry (MS) was used as a tool to monitor micr...

canola is known as an important oilseeds crop throughout the world. cultivation and subsequent oil extraction of this crop has gained substatantial development in recent years in iran. many parts of iran (northern provinces) especially golestan and mazandarn are of high relative humidity during harvesting season as well as during storage periods. spoilage and rancidity are problems more encount...

In this paper, water content from celery, corn, and sour cherry were removed through tunnel, fluidized bed, and fluidized bed with microwave dryers. One day before performing the experiments, the fruits were put into a refrigerator and were ground into slices with average dimensions of 5×8×8 mm. For each experiment, 40 g of the samples were inserted in dryers. Moisture content in the samples wa...

Characteristics of microwave drying of wood strands with different initial moisture contents and geometries were investigated using a commercial 10 small microwave oven under different power inputs. Temperature and moisture changes along with the drying efficiency were examined at different drying scenar­ ios. Extractives were analyzed using gas chromatography=mass spectrometry (GC=MS). The res...

Microwave (MW) drying is a rapid dehydration technique that can be applied to specific foods. Increasing concerns over product quality and production costs have motivated the researchers to investigate and the industry to adopt microwave drying technology. The advantages of microwave drying include the following: shorter drying time, improved product quality, and flexibility in producing a wide...

dehydration, as one of the practical ways to increase the shelf-life and applicability of yoghurt in various foodstuffs, is normally done by freeze drier (fd) which is an expensive and time-consuming process. for these reasons, in the present study the capability of microwave–vacuum drier (mvd), as an alternative process, was investigated. for doing so, the fat free yoghurt samples of 2.2, 4.2 ...