In the present research, effect of methods that use the microwave (90, 160 and 350 W),
infrared (60, 70 and 80° C), and freeze drying for turmeric samples on the drying kinetics …

The delightful pungency, aromatic compounds and phytochemicals in some spices make
them indispensable in local food systems and native medicine, hence, driving a robust …

Numerical simulation method has been employed to improve the thermal performance of
cabinet direct solar dryer. The present study focused on the numerical simulation of a direct …

A study was conducted to estimate the level of the bioactive component (curcumin) and
proximate composition of Turmeric (Curcuma longa) using standard procedures. The results …

Penelitian ini bertujuan untuk mengetahui kinetika pengeringan cabai yang diberi perlakuan
awal low temperature long time (LTLT) blanching atau blansing pada suhu rendah dalam …

The application of fibers from various sources in food production is increasing due to their
beneficial effects on human health. The aim of this paper is to investigate the effects of non …

The aim of this study was to optimize the rhizome size and drying temperature to produce
high quality turmeric powder. The turmeric rhizomes were collected from local farm of …

Lack of proper technology for farmers for quality product drying. This problem can be
addressed by the development and promotion of the Solar Conduction Dryer. This research …

The drying kinetics of red chillies in the effect of low-temperature long time blanching were
investigated. The blanching process was carried out at 70 C for 10, 15, and 20 minutes. The …

Drying of pre-treated turmeric slices was performed in an innovative infrared assisted hybrid
solar dryer. The study evaluated the effect on the drying time and quality parameters (color …