common drying systems, including hot air convection, infrared, vacuum and ir-convective were employed to investigate and analyze the drying process of mulberry fruits. to evaluate the effect of pretreatment on the drying phenomenon, samples were pretreated by being subjected to: microwaves, chemical preparation, mechanical as well as blanching approaches. results revealed that the microwave pre...

Introduction: Recent increase of endocrine disorders may be correlated to the increased exposure to electromagnetic fields from various instruments. Radiation leakage from microwave oven may be harmful for users. Ladies have the highest levels of contact with microwave ovens. This study was carried out to evaluate the effect of radiation leakage from microwave oven on body weight, cortisol a...

AIM To study the antimicrobial activity of citric acid (CA) and sodium hypophosphite monohydrate (SHP) against gram-positive and gram-negative bacteria, and to determine the influence of conventional and microwave thermal treatments, on the effectiveness of antimicrobial treatment of cotton textiles. METHOD Textile material was impregnated with CA and SHP solution and thermally treated by eit...

Studies on methods for fixing foods (with a slight loss of bioactive compounds) and obtaining attractive products are important with respect to current technology. The drying process allows for a product with highly bioactive properties. Drying of Physalis fruit was carried out in a conventional manner, and in a microwave under reduced pressure at 120 W and 480 W. After drying, the fruits were ...

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 ...

Purpose: To determine the effect of three methods of drying, viz, sun, oven and microwave, on Stevia rebaudiana Bertoni leaf’s nutritional composition. Methods: Fresh Stevia rebaudian bertoni leaves were dried separately by sun, oven and microwave. The chemical composition was determined by Association of Official Agricultural Chemists (AOAC) method. Tannin content was measured by titrimetric m...

the objective of this research was to study the drying characteristics of powderedagricultural residues. drying experiments of wheat straw (triticum aestivum) wereconducted at four temperatures of 50, 60, 70, and 80°c by a thermogravimetric analyzer.drying temperature had a significant effect on the moisture change and drying time.there was no constant drying rate period, but a short rising rat...

Drying is one of the methods used for preserving fruits and vegetables. However, due to lengthy process elevated temperature convective drying, other pretreatment drying are studied shorten time obtain high-quality products. This study aimed examine effect ultrasonic (US) microwave–hot air (MW–HA) on time, specific energy (SEC), qualitative properties (e.g., color, shrinkage, rehydration ratio)...