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Potentially Functional Apple Snacks Infused in the <i>Hibiscus sabdariffa</i> Extract Obtained by Convective and Infrared Drying: Kinetics of Drying and Phytochemical Analysis. [PDF]

Food Sci Nutr
Stan Boldea L, Mocanu GD, Turturică M, Andronoiu DG, Râpeanu G, Stănciuc N.   +5 more
europepmc   +1 more source

Preparation high quality camellia oil by combining ultrasound pre-treatment and microwave as drying method: Interactive effect on drying kinetics, metabolite profile and antioxidant ability. [PDF]

Ultrason Sonochem
Li Q, Cui M, She J, Sun S, Zhou L, Tang F, Guo Y, Liu Y.   +7 more
europepmc   +1 more source

Impact of Ultrasound Pre-Treatment on the Drying Kinetics and Quality of Chicken Breast-A Comparative Study of Convective and Freeze-Drying Methods. [PDF]

Foods
Szymanska I, Matys A, Rybak K, Karwacka M, Witrowa-Rajchert D, Nowacka M.   +5 more
europepmc   +1 more source

Chitosan-Based Oleogels: Emulsion Drying Kinetics and Physical, Rheological, and Textural Characteristics of Olive Oil Oleogels. [PDF]

Mar Drugs
Lama M, Montes L, Franco D, Franco-Uría A, Moreira R.   +4 more
europepmc   +1 more source

DRYING OF BIOACTIVE PRODUCTS: INACTIVATION KINETICS [PDF]

Drying Technology, 1997
A comprehensive experimental study of the drying of enzymes (E) and gin seng (GS) biomaterials provides a basis for mathematical modelling of the drying process with respect to the inactivation kinetics. Temperature of 20-120 °C was established for a number of enzymes while removing moisture with no thermal destruction.
Sadykov R., Pobedimsky D., Bakhtiyarov F.   +2 more
openaire   +4 more sources

Drying Kinetics in Solar Drying

, 2017
From ancient times foods such as fruit, vegetables, meat or fish were dried by direct sunlight. The use of the sun as energy source is advantageous from the economic as well as environmental points of view. However, this procedure has many disadvantages concerning the efficiency and product safety and quality.
Guiné, Raquel, Barroca, Maria João
openaire   +3 more sources

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DRYING KINETICS

2023
The three fundamental techniques for drying food include surface diffusion on pore surfaces, liquid or vapor diffusion resulting from changes in moisture content, and capillary action induced by surface forces in granular and porous food products. The thin-layer drying process of food products is significantly influenced by various variables, including
Dr. Rajni Kamboj, Dr. Rubrinder Singh Sandhu   +1 more
openaire   +1 more source

Microwave Drying Kinetics of Okra

Drying Technology, 2007
In this work, the effects of power level and sample mass on moisture content, moisture ratio, drying rate, and drying time of Turkey okra (Hibiscus esculenta L.) were investigated using microwave drying technique. Various microwave power levels ranging from to 180 to 900 W were used for drying of 100 g of okra.
Dadalı, Gokce, Apar, Dilek, Ozbek, Belma   +2 more
openaire   +2 more sources

Analysis of the drying kinetics of chestnuts

Journal of Food Engineering, 2006
Abstract Chestnuts are widely produced in Portugal and have an unquestionable economic interest, allowing a multiplicity of potential industrial applications, either in their natural form or after dehydration. In this work, the experimental dehydration behaviour of three different varieties of chestnuts (Castanea sativa) was investigated, and the ...
Guiné, Raquel, Fernandes, Raquel
openaire   +2 more sources

Drying Kinetics of Calcium Caseinate

Journal of Agricultural and Food Chemistry, 2002
Drying is a major component of the cost of making caseinate-based films. We determined the drying curves for making calcium caseinate/glycerol films at low and high relative humidity at 21-34 degrees C. The drying curves exhibited a very long constant rate period followed by a single falling rate period.
Michael, Kozempel, Andrew J, McAloon, Peggy M, Tomasula   +2 more
openaire   +2 more sources