The foam mat drying is a good way of dehydrating liquids foods in short times. Due to the porous structure of the foamed materials, mass transfer is enhanced leading to shorter dehydration times. This technique can be successfully employed for drying a variety of fruit juice concentration and pulps. The dried powders have good reconstitution characteristics. These studies are particularly appli...

Abstract—There was a scenario present day that drying of fresh fruits and vegetables by indirect solar drying by using mechanical device; hence, an effort was made to develop a small scale solar tunnel dryer (STD). Drying of spinach is carried out to analyze the performance of the dryer and to study its drying characteristics. To evaluate the performance of dryer the independent variables were ...

The effect freeze-drying conditions, i.e. particle size, use of infrared radiation, and drying air temperature in Atmospheric Freeze-Drying (AFD) or freezing rate in vacuum Freeze-Drying (VFD) on the total selenium content, total polyphenols content and anti-radical power of broccoli was investigated. Two factorial designs were used, with three factors in two levels each one, for each type of f...

Three different drying methods, microwave spouted bed drying (MSBD), microwave-vacuum drying (MVD), and hot air drying (AD), were used to dry diced sweet potato. The drying characteristics and product quality are discussed in terms of the drying kinetics, rehydration ratio, expansion ratio, breaking force (crispness), product colour, and retention of β-Carotene. As expected the drying rates in ...

Ultrasonic energy was applied to assist the wood vacuum drying process. At a drying temperature of 60°C, the absolute pressure was either 0.05 MPa or 0.08 MPa; the ultrasonic power and frequency were 100 W and 28 kHz, respectively. The results showed that the effective water diffusivity of the specimens dried by the ultrasonic assisted vacuum drying at 0.05 MPa or 0.08 MPa were higher than that...

High pulsed electrical field as pre-processing step for fruits and vegetables in the vacuum freeze drying could increase drying rate efficiency and preserve nutritional ingredients in maximum. Moreover, high pulsed electrical field pretreatment has been successfully used to solve practical problems in the vacuum freeze drying, such as energy consumption, high production costs and long drying ti...

In this study, a recently developed pore network drying model (Metzger et al. 2007a), which accounts for liquid viscosity, is applied to three dimensions for the first time. Isothermal convective drying is simulated for a cubic network (25×25×50) with pore throats of mono-modal radius distribution. The role of liquid viscosity is assessed by comparison with non-viscous drying of the same networ...

The survival rates of 10 species of microorganisms were investigated after freeze-drying and preserving in a vacuum at 5 degrees C. The survival rates varied with species. The survival rates immediately after freeze-drying were different among yeast, gram-positive bacteria, and gram-negative bacteria, and the change in the 10-year survival rate was species-specific. The survival rate of yeast, ...

drying is a high energy consuming process. solar drying is one of the most popular methods for dehydration of agricultural products. in the present study, the performance of a forced convection solar dryer equipped with recycling air system and desiccant chamber was investigated. the solar dryer is comprised of solar collector, drying chamber, silica jell desiccant chamber, air ducts, fan and m...

Wheat, pretreated by 60Co gamma irradiation, was dried by hot-air with irradiation dosage 0-3 kGy, drying temperature 40-60 °C, and initial moisture contents 19-25% (drying basis). The drying characteristics and dried qualities of wheat were evaluated based on drying time, average dehydration rate, wet gluten content (WGC), moisture content of wet gluten (MCWG)and titratable acidity (TA). A qua...