Abstract Hybrid meat products represent a promising, more sustainable alternative to all-meat formulations. However, differences among plant- and animal-based proteins may alter traditional handling final product properties. In this study, pork was partially replaced with texturized pumpkin seed at 12.5, 25, 37.5, 50% obtain dry-cured hybrid sausages their ripening (acidification, drying) durin...

In this data article, laboratory experimental investigation results on drying kinetic properties: the drying temperature (T), drying air velocity (V) and dewatering time (Te), each of the factors has five levels, and the experiment was replicated three times and the output: drying rate and drying time obtained, were observed. The experiment was conducted at National Centre for Agricultural Mech...

The effects of slice thickness, microwave pre-treatment, and drying temperature on drying orange kumara slices were investigated. The highest drying rate, with minimal loss of colour, occurred at 80°C. Slice thickness did not significantly influence colour but drying time increased with slice thickness. The drying curves fitted the Page thin-layer drying model. Two minutes microwave pre-treatme...

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...

Hybrid seed drying technology, based on convection and microwave drying, is a modern method, the research physical changes in cereal resulting from hybrid still its infancy. The aim of present paper to study uniformity process by examining occurring corn seeds. An innovative equipment, combining convective was used dry seeds (variety DKC5068). performed during pneumatic transport seeds, using h...

The newly developed Heat Exchanger Evacuated Tube Assisted Drying System (HE-ETADS) is fabricated in roof of campus MITS, Gwalior, India. transfer analysis drying system carried out by mushroom inside it. heat coefficient plays a significant role method. study emphasizes on determining the convective as well evaporative coefficients (CHTC & EHTC) and determination best rate model fit fo...

Multistage heat pump drying of macadamia nut under modified atmosphere was studied to improve the drying process and quality of the nuts. Conditions of study included drying temperature of 40-60°C, using nitrogen and normal air as drying medium. Drying kinetics and quality of nuts (moisture content, aw, rancidity and colour) as well as energy consumption of all drying processes were examined. T...

The noodles in the market are dry with 8-10% water content. Dried have a longer shelf life because they less prone to mold growth. Drying help of sun and tray dryers currently an option efficient do not require lot energy. Reduction content is also optimized by soaking wet salt water. This study aims determine effect flow rate decrease noodles. began solution variation 50-150 g/L, then dried fo...