Seed extraction and drying methods are important procedures employed after harvesting fruits of African eggplant as these affect the seed quality. This study sought to evaluate physiological quality two cultivars subjected various durations natural fermentation different methods. In first study, were fermented for 0, 6, 12, 24 48 h before extraction. second experiment, seeds extracted sun/24 h;...

This study was carried out to test the use of raw zeolite material in drying freshly harvested pepper seeds. Seeds three cultivars (Carliston, Kandil Dolma, and Yalova Yağlık) were at maturity (65-70 days after anthesis) two runs (run 1 2) 2019 dried 45°C (machine-drying), sun (sun-dried) with (1:1, seed, zeolite, rate) until seed moisture reduced lower than 10%. The time safe about 20, 40 60-1...

Open sun drying (OSD) is the most common method of crop drying in developing countries. Despite several disadvantages, it is widely practiced because it is a simple way of drying. Crop temperature, temperature around the crop, solair temperature, and rate of moisture evaporation are the important parameters in OSD. The thermal behavior of OSD of green chillies, green pea, white gram (kabuli cha...

Lemuru fish need preservation because it is easily damaged and only produced seasonally. Apart from its nutritional value as a source of essential protein to humans, lemuru very cheap. Generally, the people Jembrana Regency in Bali preserve by processing into seasoned dried known “Pedetan”. Research carried out oven drying, sun direct sunlight determine best method for drying with without spice...

This study investigated the most appropriate drying method (sun drying, oven drying, or air drying) for mistletoe leaves obtained from almond tree. The phenolic constituents were characterized using high-performance liquid chromatography-diode array detector, while the inhibitory effect of the aqueous extracts of the leaves on angiotensin-I converting enzyme (ACE) was determined in vitro as als...

Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts. They are flexible sheets that have a concentrated fruit flavor and nutritional aspects. Most fruit leathers are prepared by mixing fruit puree and other additives like sugar, pectin, acid, glucose syrup, color, and potassium metabisulphite and then dehydrating them under specific conditions. Various drying syste...