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...

The purpose of this study was to obtain the best anthocyanin pigment extract powder from 3 types of drying process, vacuum drying, spray drying, and  freeze-drying. The duration and temperature for each type of drying process are 15 h with temperature of 40 oC, 2 h with temperature of 120 oC (inlet) and 60 oC (outlet), 24 h with temperature of -50 o</su...

A technology used to protect chia oil from lipid oxidation during processing and storage is microencapsulation. Thus, microcapsules containing could be applied as an ingredient develop enriched foods with ω-3 fatty acids. The objective of this achieve high microencapsulation efficiency provide greater oxidative stability the oil. This work compares obtained by different methods such spray-dryin...

This project work focuses on the comparison of engineering properties Pyrus communis under solar and air-drying method. Green samples wood were dried simultaneously in both kiln open air for 15 days. The daily moisture content reduction (%MC) drying conditions observed recorded. Mechanical tests (shear strength, compressive hardness tensile strength) conducted. results showed that air-dried woo...

1. An et al. 2022 – An, N-n., Li, D., Wang, L.-j. and Y. 2022. Factors affecting energy efficiency of microwave drying foods: an updated understanding. Critical Reviews in Food Science Nutrition, DOI: 10.1080/10408398.2022.2124947. CrossRef Google Scholar