Amongst the 13 explored mathematical models, the Hii, Page, and Silva models adequately reflected drying kinetics . Sulfidation, often known as sulfuring, is a standard technique for reducing obscuring throughout drying and maintaining quality during food processing and storage on an industrial scale . Commonly utilized sulfur dioxide gas or water-soluble sulfide salts include potassium metabisulfite , sodium metabisulfite , and sodium hydrogen sulfite . The drying methods (hot-air and drum dryer) increased the anthocyanin content of SPs by 1.8 to 3.8 times by pretreatment with (0.5% w/v) sodium metabisulfite; however, the drying process resulted in a considerable loss of β-carotene. Compared to hot-air drying, drum drying produces sweet potato flour with superior color, TPC, and antioxidant activity . Desulfurization treatment can improve the quality of SPs, such as rehydration ratio, β-carotene content, and color .
Various types of dried meats can be found all around the world, each has different combinations of techniques to achieve its own distinctive sensory profiles. The dried meat can be categorized based on its geographical origin or processing techniques. Similarly, the health benefits, quality and overall contents of the dried meat depend on the type of meat, presence of spices Refractance Window Dryer Manufacturer and drying process involved in its production. This of course also influences the taste and preference of the market as well. As an addition, emphasizing the health benefits of dried meat is vital for attracting consumers that are more health conscious. Hence, dried meats can also be rich in micro and macronutrients, with good quality, as compared to fresh meat.

Modeling of Fusarium redolens Dzf2 mycelial growth kinetics and optimal fed-batch fermentation for beauvericin production . Parameters and pressure treatments were described by a polynomial secondary model. Monocytogenes in log (N/N0) over time, a one-step global fitting... Of this line, which can be arrested in any phase under growth limiting conditions, so that a low growth rate does not result in a greater portion of high producing G1-phase cells. Substrate limitation changes the cell cycle distribution of this cell line to a greater extent than low temperature or serum content, which indicates that this stress factor exerts a greater physiological control than assumed.
Of 70 ° C for 18 hours, white copra was produced with 7% moisture content. As 409.1â°C can be achieved using just 5âW of electrical power. For simplicity and safety, a functional test of the VLM with water as propellant has been conducted in the laboratory.
Ice mass for the CAFFR actuation ranges from 21.67kg to 75.83kg depending on the operating pressure. The sulfentrazone phytotoxic activity was identified up to 182 days after application, and its average dissipation rate was 2.15 g ha-1 day-1, with half-life higher than 182 days. /swelling/solidification systems including paper, foodstuffs such as; grains, milk as well as pharmaceutical thin paste and slurries. Radioactive Contaminants 5.TRIGA soil unit decontamination technology development A. Development of soil washing and flushing technologies B. Development of electrokinetic soil decontamination technology.

The FTIR spectra of all the test samples presented the typical peaks and bands that can be assigned to the molecular fingerprint of a pure, high-quality saffron sample (Ordoudi et al., 2014). In this case, the region between 800 and 1500 cm−1 bears close resemblance with the respective spectral characteristics of a lignocellulosic biomass material (Sim et al., 2012). Visual inspection of the spectra could hardly distinguish differences according to the drying treatment. Different signal pre-processing methods (normalized 0th-order and normalized 2nd-order derivative) were thus applied, first to normalize peak intensity fluctuations and then, to remove sloping effects and enhance resolution. The pre-processed data sets were co-evaluated through Principal Component Analysis to explore grouping patterns and highlight the spectral regions and frequencies of highest importance.
As a result, advanced technologies should be applied to produce higher quality drying and dried meat products. The porosity structure and bulk densities of dried meat products are all affected by the drying processes . Loss of water and application of heat can lead to the formation of pores and shrinkage which can affect the texture and taste of the meats . In a study, minced meat was dried using advanced drying techniques such as vacuum drying, ultrasound-assisted vacuum drying , and freeze-drying . During the drying process, these approaches possess various benefits.

This detailed study includes mathematical models for estimating sweet potato water ratios. A greater drying temperature, lower relative humidity, and better velocity contribute to a faster drying rate. The drying speed of sweet potatoes is also affected by their quality qualities.
& Roos, Y. H. Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage. Functional foods enriched with probiotic microorganisms should declare a minimum concentration of 106 per gram or milliliter at the time of consumption12. Puente-Díaz, L., Spolmann, O., Nocetti, D., Zura-Bravo, L. Effects of infrared-assisted Refractance Window™ drying on the drying kinetics, microstructure, and color of physalis fruit purée.
Lipids are responsible for the characteristics of meats and meats products, such as aroma and flavor . Lipids in meats are mainly composed of triglycerides and phospholipids. Triglyceride is made up of three fatty acids and glycerol. In meat, the total content of saturated fatty acid is 30–50%, while 35–50% is a monounsaturated fatty acid and 2–30% is polyunsaturated fatty acid . The chemical composition in meat, such as fat content and fatty acids, causes it to become highly prone to oxidative reactions. Several researchers stated that phospholipids are essential in the development of lipid oxidation because phospholipids have a higher amount of polyunsaturated fatty acids than triglycerides .

The browning index, anthocyanins, and tannins decreased with the fermentation time, and vitamin C was constant with the fermentation time. The sensory analysis showed that the wines with the best sensory characteristics were those with residual sugar, partial fermented wines 1 and 2. Process is discussed, and the method of regulating pressure circularly is determined. On retention of model flavor materials and browning deterioration has been evaluated for model systems and food materials.
Modelling of thermal degradation kinetics of ascorbic acid in ... Leaves were observed in all of the experimental conditions. In well-plates had an acceptable visual cake appearance.

Mathematical modeling of ethanol production in solid-state fermentation based on solid medium' dry weight variation. Instant mashed potatoes with processing of secondary starch-containing raw materials are given. Efficacy of different methanolic plant extracts on anti-methanogenesis, rumen fermentation and gas production kinetics in vitro. Based on the concept of coloring food with food, the powder is created from edible, plant-based raw material. Similarly, de Junqueira et al. found sorbitol as the finest osmotic agent, with the most significant water loss and the minimum gain of solid.