3 1 Influence of microwave power chamber pressure and thickness The time required for yoghurt drying using microwave–vacuum drier at various combinations (C 0 C 1 C 2 and C 3) presented in Figure 2 As can be seen the absolute pressure level had no significant effect on drying time and no difference was observed for different pressures at the same powers while the microwave power 03/09/2019physical and nutritional characteristics for a good exploitation of the fruits The results indicate that the physical characteristics of the fruits of this chili cultivar are not influenced by the stage of ripening The color of the fruits from the green stage to the red stage of ripening with the respective values of a * -0 33 to 1 68 for the ratio a * / b * in relation to the colors The

Effect of Drying on the Nutritional and Organoleptic

Purpose: The present study investigated the nutritional and organoleptic characteristics of two African leafy vegetables (ALVs)—jute mallow (Corchorus olitorius L) and cowpea (Vigna unguiculata)—at various drying temperatures Methods: The thin-layer drying of cowpea leaves and jute mallow was studied at various temperatures (40–100C) in a convective laboratory dryer and the nutrient

The influence of microwave drying methods on the nutritional and anti-nutritional composition and physical characteristics of banana peels was investigated Banana peels were assessed for physical properties such as yield pH value bulk density water holding capacity (WHC) and oil holding capacity (OHC) The results showed that the yield of banana peels and pH value was significantly (P 0

Many physical characteristics such as crystallization caking stickiness collapse molecular mobility and diffusivity cannot be fully explained with the water activity concept corresponding relaxation times must also be taken into consideration Furthermore drying leads to structures usually differing from those of the initial

DRYING KINETICS AND INFLUENCE ON THE CHEMICAL CHARACTERISTICS OF DEHYDRATED OKRA retain its nutritional qualities and Modified Page model was found most suitable to describe the drying patterns within the temperature range under study Keywords: Okra Drying Models Antioxidants Mucilage INTRODUCTION Okra mucilaginous plant which gives off a slippery/sticky substance when

30/03/2020A comparative evaluation of nutritional properties antioxidant capacity and physical characteristics of cabbage (Brassica oleracea var Capitate var L ) subjected to different drying methods Author links open overlay panel Yayuan Xu a Yadong Xiao a Camel Lagnika a Dajing Li a Chunquan Liu a Ning Jiang a Jiangfeng Song a Min Zhang b

Effect of Pretreatments and Air Temperatures on Drying

Drying Characteristics and Color Changes of Ziziphus Fruits 9 3% moisture 4 8% protein 0 9% fat 80 6% total physical chemical nutritional and organoleptic carbohydrates 4 4% ash 140 mg Ca 3 mg Fe 0 04 mg characteristics of the dried product [8-11] Few attempts thiamin 0 13 mg riboflavin 3 7 mg niacin 30 mg ascorbic had been trialed to extend the shelf life and preserve the

The influence of microwave drying methods on the nutritional and anti-nutritional composition and physical characteristics of banana peels was investigated Banana peels were assessed for physical properties such as yield pH value bulk density water holding capacity (WHC) and oil holding capacity (OHC) The results showed that the yield of banana peels and pH value was significantly (P 0

Characteristics Nutritional Value and Antioxidant Activity of Gac Fruit Aril Powder WarangkanaAngkananon School of AgriculturalTechnology Walailak University Thailand VisakaAnantawat* School of AgriculturalTechnology Walailak University Thailand ABSTRACT This research was aimed to develop suitable spray drying condition for Gac fruit aril powder The aril was

Physical chemical and nutritional characteristics of premature-processed and matured green legumes Sila Bhattacharya and N G Malleshi Grain Science Technology Department Central Food Technological Research Institute (Council of Scientific and Industrial Research) Mysore 570020 India

To compare the sun drying and shade drying effects on the nutritional value of the extruded product J Agri-Food Appl Sci 2 (1): 10-14 2014 11 | P a g e MATERIALS AND METHODS Blends and samples preparation The blends were prepared by adding 1 5kg of wheat flour and 1kg corn starch Samples were prepared by adding tab water till well wetted extruded by a machine model DLG 90 single

Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques P T Akonor 1 H Ofori 1 N T Dziedzoave 1 andN K Kortei 2 Council for Scientic and Industrial Research-Food Research Institute P O Box M O Accra Ghana

Drying characteristics and physical properties of medicinal and edible mushrooms drying characteristics mushrooms shrinkage ratios Hunter's color values rehydration ratios In this study the drying characteristics of medicinal (Ganoderma lucidum Phellinus linteus) and edible (Pleurotus eryngii Lentinus edodes) mushrooms were investigated

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates Evelina Hglund (Corresponding Author) Lovisa Eliasson Gabriel Oliveira Valrie L Almli Nesli Sozer Marie Alminger BA3408 Food solutions Research output: Contribution to journal › Article › Scientific › peer-review 6 Citations (Scopus) Abstract Mild drying

Assessments of Drying Characteristics and Physio

The removal of moisture during drying is affected by the nutritional physical and chemical changes on the dried products (Karim 2005) Browning and disruption of tissues of dried fruits owing to presence of polyphenols are the physical characteristics and one of the major set backs in fruit drying (

Studies On Drying Characteristics And Nutritional Composition Of Sprouted Wheat And Finger Millets Author: Pandhre G R Satwase A N and Syed Imran Hashmi Subject Area: Physical Sciences and Engineering Abstract: Sprouting and roasting of wheat and finger millets supposed to increase the nutritive value and decrease the antinutritional factors These roasted and sprouting finger millets

Drying characteristics of Aa (Euterpe oleracea ) Antnio M Barbosa Neto Luanda G Marques Manoel M Prado Department of Chemical Engineering Federal University of Sergipe So Cristvo-SE/Brazil (manoelpradoufs br) ABSTRACT Fresh aa fruit is highly perishable and drying is a useful method to increase its shelf-life for further use Due to the high initial moisture contents

3 1 Influence of microwave power chamber pressure and thickness The time required for yoghurt drying using microwave–vacuum drier at various combinations (C 0 C 1 C 2 and C 3) presented in Figure 2 As can be seen the absolute pressure level had no significant effect on drying time and no difference was observed for different pressures at the same powers while the microwave power

3 1 Influence of microwave power chamber pressure and thickness The time required for yoghurt drying using microwave–vacuum drier at various combinations (C 0 C 1 C 2 and C 3) presented in Figure 2 As can be seen the absolute pressure level had no significant effect on drying time and no difference was observed for different pressures at the same powers while the microwave power

22/03/2014Table 3 Effect of variety and drying method on the physical characteristics and starch gelatinization of corns for growing pigs Full size table several attempts have been made to link the nutritional value of cereal grains to physical characteristics such as density and kernel weight Many researchers 12–14] concluded that available energy in growing pigs was not related to density in

nutritional and medicinal properties of Moringa oleifera leaves have been reported (Fahey 2005) Drying is a very important way of preserving foods of all variety and it has been utilized for this purpose for several years now Drying involves the removal of moisture from a material by the application of heat (Ching et al 2012) This is done so that the product can attain a safe moisture

The physical and nutritional characteristics of African walnut and its potential utilization in biscuit production were evaluated The African walnut was prepared into flour by shelling drying (60 0 c) and milling and the flour obtained was subjected to proximate micronutrients phytochemical and

Some physical properties and thin layer drying characteristics of local varieties of tomatoes (Lycopersicon The quality of oven and sun dried products were analyzed for nutritional contents (protein crude fibre ascorbic acid and carotene) and antioxidant (lycopene) The statistical analysis of the nutritional constituent was also carried out Drying time decreased from 30 to 24 hrs as