Complementary assessment of nano-packaged garlic properties by electronic nose.

It is crucial to initiate appropriate storage conditions for garlic depending on its properties. Fungal contamination can reduce the quality of garlic through changes in its properties which result in its aroma alteration. This study aimed to evaluate the effects of treatments such as fungal infection (FI), material of packaging (MP), and storage duration (SD) on various characteristics of garlic.

Deep bed rough rice air-drying assisted with airborne ultrasound set at 21 kHz frequency: A physicochemical investigation and optimization.

This study investigates the feasibility of achieving a modified rough rice air-drying with ultrasound intervention (US) set at 21 kHz frequency. The process was carried out using an ultrasound assisted convective dryer and analyzed in terms of drying time, energy consumption (EC), evaporation rate (ER), broken kernel (BK), water activity (a), vitamin B (niacin), and total phenolic content (TPC). The lab-scale dryer was set to transmit energy at power levels of 30, 60, 90, 120, and 150 W in the air temperatures of 35, 40, 45, 50, and 55 °C and velocities of 0.

Optimization of granular waste production based on mechanical properties.

Pellet production of food and agricultural wastes is a suitable method to supply livestock feed. Mechanical properties of pellets play an important role in their handling and transportation. In this study, the mechanical properties of pellets made from waste are investigated.

Optimization of mooseer (A. hirtifolium Boiss.) dehydration under infrared conditions.

Background: In recent years, infrared drying has gained popularity as an alternative drying method for a va- riety of agricultural products. The use of infrared radiation technology in drying agricultural products has several advantages. These may include decreased drying time, high energy efficiency, high-quality finished products and uniform temperature in the product.

New model for colour kinetics of plum under infrared vacuum condition and microwave drying.

Background: Quality of dried foods is affected by the drying method and physiochemical changes in tissue. The drying method affects properties such as colour. The colour of processed food is one of the most important quality indices and plays a determinant role in consumer acceptability of food materials and the processing method.

Modelling of nectarine drying under near infrared - Vacuum conditions.

Background: Drying of nectarine slices was performed to determine the thermal and physical properties in order to reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because nectarine slices are sensitive to heat with long drying period, the selection of a suitable drying approach is a challenging task. Infrared-vacuum drying can be used as an appropriate method for susceptible materials with high moisture content such as nectarine slices.

Prediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artificial Neural Networks.

Background: Drying of terebinth fruit was conducted to provide microbiological stability, reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because terebinth fruit is susceptible to heat, the selection of a suitable drying technology is a challenging task. Artificial neural networks (ANNs) are used as a nonlinear mapping structures for modelling and prediction of some physical and drying properties of terebinth fruit.

Modeling moisture diffusivity, activation energy and specific energy consumption of squash seeds in a semi fluidized and fluidized bed drying.

This study investigated thin layer drying of squash seeds under semi fluidized and fluidized bed conditions with initial moisture content about 83.99% (d.b.

Modelling moisture diffusivity of pomegranate seed cultivars under fixed, semi fluidized and fluidized bed using mathematical and neural network methods.

Background: Modelling moisture diffusivity of pomegranate cultivars is considered to be a major aspect of the drying process optimization. Its goal is mainly to apply the optimum drying method and conditions in which the final product meets the required standards. Temperature is the major parameter which affects the moisture diffusivity.