Drying is one of the widely used methods of food preservation and it is a sensitive food processing operation due to undesirable changes in the quality of dried product. In this study the effect of osmotic dyhedration and ultrasound pretreatment prior to convective drying on quality properties of apple slices was investigated. Apple slices were pretreated by osmotic dehydration in two concentra...

ABSTRACT: Roasting is one of the widespread methods for processing of nuts and beans that significantly enhances the flavor, color, texture and appearance of the products. In this research the kinetics and modeling of soybean roasting using combined infrared-hot air system and consumption of energy were investigated. The effect of the hot air temperature (160, 180 and 200 ºC), infrared powers (...

the new non-conventional cutting process by the use of thermal shock is a convenient procedure for cutting the brittle materials such as glasses and ceramics. this method is based on the application of localized thermal shock to brittle materials by the use of hot air jet, which induces thermal stresses at the tip of an existed pre-crack. due to the thermo-elastic behavior of materials, the pre...

in this study, parsley was dried using three drying methods: hot air (50, 60 ‎and 70 ºc), microwave (90, 180, 360, 600 and 900 w) and a combination of ‎hot air – microwave (60ºc and 360w). selection of the optimum levels for ‎drying in combination method took place with quality tests of dried ‎samples. the drying data of parsley with hot air and microwave methods ‎was fitted with eight models: ...

In this study, a new technical process for hardening wood fiber insulation boards is introduced. During the dry-process, the fibers are usually glued with polymeric-diphenylmethane-diisocyanate (pMDI) and hardened to wood fiber insulation boards using a steam-air mixture. However, the maximum temperature reached in the steam-air process was 100 °C, and it was impossible to use an alternative bi...

abstract: mustard is a natural multi-functional additive with strong hot flavor. in this research, powdered yellow mustard (sinapis alba) was heated by 21 different thermal processes, statistically designed by response surface methodology to evaluate the effects of combinations of heating media (hot air, hot water and steam) and heating time (0-20 min) on residual myrosinase activity, the minim...