Effects of Drying Methods, Temperature, and Initial Moisture Content on Drying Characteristics, Nutritional Quality, Texture, and Oxidative Stability of Peanuts

This study systematically investigated the combined effects of drying method (mid- and short-wave infrared drying, MSID; hot air drying, HAD; radio frequency-hot air combined drying, RF-HAD), drying temperature (35, 45, 55, 60 °C), and initial wet-basis moisture content (20%, 25%, 30%) on drying characteristics, nutritional quality, texture, and oxidative stability of peanuts. RF-HAD achieved the […]

Effect of different drying methods at temperatures on nutrition quality of pecan

There are fewer reports on the nutritional quality of pecans subjected to drying temperatures. In this study, we explored the effects of four drying temperatures (freeze-drying (FD), low-temperature drying (LD), medium-temperature drying (MD), and high-temperature drying (HD)) on the nutritional quality of pecans (Carya illinoinensis). The results demonstrated that MD significantly increased (p < 0.05) the content […]

Experimental Analysis and Development of Novel Drying Kinetics Model for Drying Grapes in a Double Slope Solar Dryer

This experimental study aimed to evaluate the efficacy of natural and forced convective drying techniques in reducing the moisture content of the grapes in comparison with the conventional open sun drying method. Moisture effective diffusivity and activation energy were graphically determined using the Arrhenius equation. In the initial three-day period, forced convection drying significantly reduced […]