Air-drying characteristics of tomatoes
I Doymaz - Journal of Food engineering, 2007 - Elsevier
The drying characteristics of tomatoes were investigated at 55, 60, 65 and 70° C with air flow
rate of 1.5 m/s. Prior to drying, tomatoes were subjected to dipping in alkaline ethyl oleate …
rate of 1.5 m/s. Prior to drying, tomatoes were subjected to dipping in alkaline ethyl oleate …
Thin-layer drying characteristics and modeling of pistachio nuts
M Kashaninejad, A Mortazavi, A Safekordi… - Journal of food …, 2007 - Elsevier
Thin-layer drying characteristics of pistachio nuts were determined experimentally as a
function of temperature, relative humidity and air velocity. Six mathematical models (Page …
function of temperature, relative humidity and air velocity. Six mathematical models (Page …
The kinetics of forced convective air-drying of pumpkin slices
I Doymaz - Journal of food engineering, 2007 - Elsevier
Air-drying characteristics of pumpkin slices were investigated in a laboratory scale hot-air
dryer. The thin-layer drying was carried out under three air temperatures of 50, 55 and 60° C …
dryer. The thin-layer drying was carried out under three air temperatures of 50, 55 and 60° C …
Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development …
This study aimed to develop an effective and safe drying protocol for pineapple fruits. The
combination of different osmotic pre-treatments and drying temperatures were used to …
combination of different osmotic pre-treatments and drying temperatures were used to …
Drying characteristics of dill and parsley leaves
The drying of dill and parsley leaves was investigated in a laboratory dryer. The effect of
temperature on drying rate of samples at constant air velocity (1.1 m/s) and various …
temperature on drying rate of samples at constant air velocity (1.1 m/s) and various …
Drying characteristics and quality of grape under physical pretreatment
Grape drying is a slow and energy intensive process because the waxy peel has low
permeability to moisture. Therefore, peel chemical and physical pretreatments are …
permeability to moisture. Therefore, peel chemical and physical pretreatments are …
Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves
Rosemary leaves (Rosmarinus officinalis L., Lamiaceae) were dried by using sun, oven (50°
C) and microwave oven (700W, 2450MHz) drying methods. Microwave oven drying …
C) and microwave oven (700W, 2450MHz) drying methods. Microwave oven drying …
Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Planch)
In this study, drying kinetics of kiwifruit are investigated experimentally and theoretically
under varying drying conditions. Experiments are conducted using air temperatures at 35 …
under varying drying conditions. Experiments are conducted using air temperatures at 35 …
Color change kinetics of spinach undergoing microwave drying
G Dadali, E Demirhan, B Özbek - Drying technology, 2007 - Taylor & Francis
In this present study, the effect of microwave output power and sample amount on color
change kinetics of Turkey spinach (Spinacia oleracea L.) were investigated by using …
change kinetics of Turkey spinach (Spinacia oleracea L.) were investigated by using …
Effects of Drying Methods on the Composition of Thyme (Thymus vulgaris L.) Essential Oil
The influence of drying method on aroma compounds of thyme (Thymus vulgaris L.) was
evaluated. The drying methods tested were convective drying, vacuum–microwave drying …
evaluated. The drying methods tested were convective drying, vacuum–microwave drying …