the effect of pre-treatments in combination with hot air, vacuum and hot-a microwave drying methods the progress of the drying process, and textural, and colour and rehydration rate on button mushroom (agaricus bisporus) slices were investigated. in this work, one of the following methods: hot air, vacuum drying or microwave-assisted convective drying and also different pre-drying treatments, v...

Experiments were conducted on dry untreated onion shreds (2 mm thickness) or treated with salt (5% solution) and potassium metabisulphite (0.5% solution) in convective drier at 50 °C ((46±4) % relative humidity (RH)), 55 °C ((35±4) % RH), 60 °C ((28±4) % RH) and 65 °C ((20±4) % RH), heat pump-assisted convective drier at 35 °C ((32±2) % RH), 40 °C ((26±2) % RH), 45 °C ((19±2) % RH) and 50 °C ((...

banana samples were purchased from a local market in sabzevar located at northeast of iran. then samples stored at refrigerator between 5–10oc during experiments, for prevention of chilling injury, 36 samples at three replications were prepared so as bananas were peeled and sliced with a sharp knife at three thicknesses (3, 5 and 10 mm) and then treated by three pretreatment methods (t1: chemic...

leather manufacturing involves a crucial energy-intensive drying stage in the finishing process to remove its residual moisture. determining drying characteristics of leather is vitally important so as to optimize the drying stage. this paper describes an analytical way for determination of the drying characteristics of leather. the model presented, is based on fundamental heat and mass transfe...

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...

The effect of microwave-assisted convective air-drying on the drying kinetics and quality of mango was evaluated. Both microwave power and pretreatment time were significant factors but the effect of power was more profound. Increase in microwave power and pretreatment time had a positive effect on drying time. The nonenzymatic browning index of the fresh samples increased from 0.29 to 0.60 whi...

Application of microwave for drying of ashwagandha roots was investigated. A laboratory convective microwave dryer was already developed which had the provision of regulating of air temperature, air velocity and microwave power. Ashwagandha roots of uniform size were used in the drying experiment which were carried out at air temperatures of 40, 50 and 60°C, air velocities of 1.0 and 1.5 m/s an...

Microwave (MW) offers a unique heating mechanism, which volumetrically pushes internal moisture to the surface during drying of water-rich foods such as fish. However, due uneven power distribution, continuous application MW energy causes excessive localized heating, resulting in deterioration food quality. Incorporation other techniques convective, vacuum, osmotic, and freeze-drying with has b...

Abstract—High moisture content in fruits generates post-harvest problems such as mechanical, biochemical, microbial and physical losses. Dehydration, which is based on the reduction of water activity of the fruit, is a common option for overcoming such losses. However, regular hot air drying could affect negatively the quality properties of the fruit due to the long residence time at high tempe...