High temperaturesor long drying timesin conventional air drying may cause serious damage to product flavour colour and nutrients reducing bulk density and rehydration capacity of the dried product (Contreras et al 2008) The desire to avoid these problems to some extent to prevent significant quality loss and to achieve fast and effective Effect of drying conditions on drying kinetics and quality of aromatic Kolkata India) A heat pump-assisted batch dryer with special features of variable drying air temperatures has been fabricated (Pal and Khan 2008) The developed dryer consisted of a dehumidifier unit (evaporator compressor condenser and expansion device) and drying chamber The inlet drying air passed through the

CURRICULUM VITAE

• Guest Co-Editor Drying Technology-An International Journal – A Special issue on Quality of Dried Food and Biomaterials [Vol 28(4) 2005] • Guest Co-Editor International Journal of Food Properties –A Special issue on Functional Foods [Vol 10(2) 2007] • Co-Editor

and special requirements should be considered in this process such as consumer demands technical conditions and legislation background Also the quality of the ingredients quantity price properties and the formulation of the final food also play very important role Special interest is focused on power ultrasound processing It can be

In this review coupled heat and mass transfer phenomena (drying) is discussed Drying is an effective method for fruit storage/preservation Drying could retain quality end products which is challenging because all fruits are variable in structure so heat and mass transfer modeling (operating parameters) is a useful technique to deal with it

drying process to find schedules optimised for energy use and wood quality The model was also used to simulate the energy efficiency of different humidity control configurations for wood drying kilns A kiln micro-sensor system was also developed for use in kiln diagnostics and control with the particular

Purpose: Pineapple fruit is a rich source of minerals and vitamins Its shelf life is very short due to perishability characteristic Research Method: In this research the effect of pre-treatments on pineapple slices for its preservation and acceptability was studied The pineapple slices were treated with three different osmotic (table sugar) solution concentrations temperature and vacuum

Control of Salmonella and Other Bacterial Pathogens in

The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven

The equipment is nothing special the vessel in which CCP is done is not important at all What is important is the way we control the temperature and pressure and we have applied for patents in the US and Europe for that aspect of the process FE: What are the steps in the process? Perren: Dry heat is applied to preheat the almonds to a temperature below thermal equilibrium Next steam is

Mathematical modeling and simulation of the drying curve direct better control of drying and to obtain high quality product (Meisami-asl et al 2009) It can be further used to study the drying variables evaluate the drying kinetics and to optimize the drying parameters and the conditions (Karathanos and Belessiotis 1999 Yun et al 2013)

The equipment is nothing special the vessel in which CCP is done is not important at all What is important is the way we control the temperature and pressure and we have applied for patents in the US and Europe for that aspect of the process FE: What are the steps in the process? Perren: Dry heat is applied to preheat the almonds to a temperature below thermal equilibrium Next steam is

Ginkgo biloba seeds were dried in microwave drier under different microwave powers (200 280 460 and 640 W) to determinate the drying kinetics and color changes during drying process Drying curves of all samples showed a long constant rate period and falling rate period along with a short heating period The effective moisture diffusivities were found to be 3 318 10sup−9/sup to 1

CiteScore: 7 5 ℹ CiteScore: 2019: 7 5 CiteScore measures the average citations received per peer-reviewed document published in this title CiteScore values are based on citation counts in a range of four years (e g 2016-2019) to peer-reviewed documents (articles reviews conference papers data papers and book chapters) published in the same four calendar years divided by the number of

Towards Understanding of Cracking during Drying of Thick Aqueous-Processed LiNi0 8Mn0 1Co0 1O2 Cathodes Redox Equilibria and Corrosion in Molten Silicates: Relationship with Electrode Potentials in Aqueous Solution A Novel and General Synthetic Pathway to Strychnos Indole Alkaloids: Total Syntheses of (−)-Tubifoline (−)-Dehydrotubifoline and (−)-Strychnine Using Palladium-Catalyzed

Evaluation of dehydration level is necessary in food quality control It should be considered that if the moisture is not brought down to desired limit this encourages the growth of molds and poses a danger to the safe storage of grains [36] On the other side overdrying requires excessive energy and even can damage the quality of the dried material especially in case of seeds [10

Journal of Food Science and Technology

31/07/2020Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality extend shelf life of fresh and processed food products and improve process efficiency Critical reviews on new perspectives in food handling and processing innovative and emerging technologies and trends and future research in food products and food industry byproducts

Today after one year in my current position and after attending the Food Master Tech training course I feel more confident in my work I continue to learn in my daily work but now I also know the theory given by the training that helps me improve my process and continue to produce a high quality pasta to delight our consumers Finally my experience in training was great because I was able

Evaluation of dehydration level is necessary in food quality control It should be considered that if the moisture is not brought down to desired limit this encourages the growth of molds and poses a danger to the safe storage of grains [36] On the other side overdrying requires excessive energy and even can damage the quality of the dried material especially in case of seeds [10

31/07/2020Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality extend shelf life of fresh and processed food products and improve process efficiency Critical reviews on new perspectives in food handling and processing innovative and emerging technologies and trends and future research in food products and food industry byproducts

Optimization of drying process for better quality retention of dried potato Dissertation zur Erlangung des akademischen Grades einer Doktorin der Agrarwissenschaften (Dr agr ) von Addisalem Hailu Taye B Sc (Industrial Eng ) M Sc (Food Eng ) aus thiopien Witzenhausen 2018

The Journal of Food Processing and Perservation will be forming a special issue based on the 1st International Conference titled Maritime Studies and Marine Innovation - Towards a Sustainable Ocean (MSMI 11 December 2020) in Bangkok This conference-specific special issue (MSMI 2020) focuses on innovative and emerging marine food processing and preservation methods for creating a

Special Issue Current Issues July 2018 December 2017 July 2017 Editorial Board Login ICS Home All Volumes Issues Volume 96 Issue 9 September 2019 In this issue (23 articles) Original Paper Theoretical investigation on the kinetics of dimethyl phosphoramidate with hydroxyl radicals S eyda Aydogdu and Arzu Hatipoglu* Original Paper Structural and electronic properties of layered