The effect two drying treatments (solar and oven) three blanching treatments (no that were treated with lemon juice and those without any chemical pretreatment before drying preservation methods so as to minimize quality compromise iv ACKNOWLEDGEMENTS Kaur et al studied the effect of different pretreatments and drying methods on the quality of dried coriander The best pretreatment was found to be dipping for 15 min in solution of 0 1% Magnesium chloride 0 1% Sodium bicarbonate and 2 0% KMS in water at room temperature and the best method was drying in mini multi rack solar dryer

Effects of Pretreatment and Drying Methods on Quality and

Abstract This study was performed to determine the effects of pretreatment (NT: non-treatment BTS: boiling treatment with 3% sodium chloride DTG: dipping treatment in glycerol) and drying methods (sun drying hot air drying and cold air drying) on the physicochemical properties and antioxidant activities of dried jujube (Zizyphus jujuba Mill ) fruits

Produce the best quality product as compared to other methods of drying Most food dehydrators have an electric element for heat and a fan and vents for air circulation Efficient dehydrators are designed to dry foods uniformly and to retain food quality Oven drying An oven takes 2 to 3 times longer to dry food than a dehydrator

754 and the standard test method used is ASTM D1445-95 Standard test method for breaking strength and elongation of cotton fibers (flat bundle method) Before drying by the three different methods cotton was observed to have moisture of 20% Tables 3 1 3 2 and 3 3 show details of the mean values obtained by

Dec 01 2013The results obtained indicate that the effect of the drying method on the quality parameters of cassava flours was more significant than that of the cassava variety used This shows that the use of hot air drying as an alternate drying method to enhance the drying process of cassava starch in order to obtain high quality products should be done

In this study the influence of initial water content and the extent of flour thermal pretreatment on both the dough rheological properties and the sensorial attributes of maize and chickpeas based gluten-free spaghetti were assessed Results showed that samples with the highest initial water content had the highest values of elongation and shear viscosity therefore dough with greater

Journal of Food Dwivedy et al

leaves go as waste every year If proper drying methods are scientifically standardized the leaves can be processed both at garden and orchard level and the grower can earn more profit The present study is an attempt to assess the effect of selected drying methods on the quality characteristics of the leaves The drying methods considered

The experimental design was an Randomized Complete Block Design in a split-split plot arrangement with four replications comparing three harvesting stages (before flowering at flowering and after flowering) three harvesting hours (6 am 12 and 7 pm) and three drying methods (sun drying shadow drying and fresh leaves)

quality parameter and are taken as indication for physical and chemical changes occurred during the drying process (Lewicki 1998) This study aimed to evaluate the effect of different pre- drying treatments and drying temperature on the quality of dried mushroom samples which will define the optimum drying conditions for Pleurotus mushroom

In this study the effects of air bubbles and nanobubbles on flotation performance and kinetics of oxidized coal were investigated The surface properties of the coal sample before and after oxidation were characterized by a scanning electron microscope (SEM) and X-ray photoelectron spectroscopy (XPS) The nanobubbles on highly oriented pyrolytic graphite (HOPG) were

different drying methods on color parameters and lycopene content of dried tomato Bulg J Agric Sci 17: 867-881 The effects of drying methods namely hot air drying (at 65 75 and 85C drying temperatures and 1 5 and 2 5 m/s air velocity) vacuum drying freeze drying and sun drying and pretreatments namely dipping into 1%

Osmotically dehydrated samples had the lowest drying time while pretreated samples dried faster than untreated samples generally The nutritional quality of the dried samples however varied with the different pretreatment methods This indicates that pretreatment enhances drying rate and also affects the quality of the final dried product

Jul 08 2018the others drying methods Effect on TSS and sugars of the dried aonla segments It is evident from the data given in Table 4 that there is a significant influence of pre-treatment and the drying methods on TSS and the sugars content of dried aonla segments The highest TSS was found in the T 7

drying temperature of 40 C or lower was used for A632 and B73 and when Mo 17 was dried at a temperature of 35 C or less Seeds of many species withstand premature drying days or even weeks before their natural drying period (Dasgupta et al 1982 Misra et al 1984) Corn seeds germinated well in a standard germination test even

Effect of species pretreatments and drying methods on

Jul 20 2015The drying method significantly affected only the peak viscosity The interactive effect of species pretreatment and drying methods on the functional properties was significant (P 0 05) except for emulsification capacity angle of repose and least gelation concentration The significant variation observed in most of the functional

Effects of different pretreatment methods on quality and drying characteristics of Poria cocos after harvest: Received:May 22 2018 Revised:August 31 2018: KeyWord: drying moisture quality control traditional sweating steaming direct cutting Poria cocos: Foundation item: ( CARS-21)

in the literature showing the effect of drying methods on the yield and chemical quality and characteristics of essential oils from aromatic plants (Asekun et al 2007a Asekun et al 2007b) however to the best of our understanding no such comparative study investigating the influence of drying pretreatment on

However the quality of the starch obtained from these alternative drying methods needs to be investigated Starch was produced from four different varieties (TME 1 TMS 30572 TMS 01/1235 and TMS 01/1181) of cassava using two drying methods (sun and oven drying at 40oC)

in the literature showing the effect of drying methods on the yield and chemical quality and characteristics of essential oils from aromatic plants (Asekun et al 2007a Asekun et al 2007b) however to the best of our understanding no such comparative study investigating the influence of drying pretreatment on

convenient methods in extending the shelf life and minimize postharvest loses is by drying During drying some nutrients may degrade and thus affect general quality characteristic of the dried tomato The effect of pre-treatment in enhancing the drying and product quality of dried tomato was investigated in this study

The pretreatment followed by drying process may greatly influence the quality of A paniculata leaves Heat pump‐dehumidified dryer (HPD) was adopted for dried A paniculata in order to obtain dehydrated herb with high drying quality The knowledge of drying kinetics was used to find the optimum point of the drying process for A

To dry in the sun hot dry breezy days are best A minimum temperature of 86F is needed with higher temperatures being better It takes several days to dry foods out-of-doors Because the weather is uncontrollable sun drying can be risky Also the high humidity in the South is a problem A humidity below 60 percent is best for sun drying

Pragati Dahiya S Dhawan SS (2003) Effect of drying method on nutrition composition of dehydrated aonla fruit Plant Food Hum Nutr 58:921–928 Prajapati VK Nema PK Rathore SS (2009) Effect of pretreatment and recipe on quality of solar dried aonla (Emblica officinalis Gaertn) shreds In: Int Conference on Food security and environmental