Hot air and sun drying of grape leather (pestil)

Drying Characteristics of Fenugreek and Its Computer Simulation for Automatic Operation

“…Naidu et al, (2012) described the increased diffusivity of fenugreek is indicator of lower resistance to mass transfer in the material being dried. Though values obtained are within the suitable range for food products (10 -12 to 10 -6 m 2 /sec) reported in literature (Zogas et al, 1996 andMaskan et al, 2002). Moisture diffusivity during air drying had been found in lateral studies like in apricots, peach slices, tomatoes (Pala et al, 1996;Kingsly et al, 2007;Doymaz, 2007).…”

“…When the plot of the logarithm of moisture ratio (ln MR) versus drying time is linear, the moisture diffusivity assumes an independent function of moisture content. The equation is expressed as (Maskan et al, 2002) …”

Optimization of drying process parameters for cauliflower drying

“…Pretreatment, subsequent drying and rehydration may induce changes in the structure and composition of plant tissues (Lewicki 1998) which affect the organoleptic properties upon rehydration. A number of studies for drying of fruits and vegetables have been reported by various authors (Maskan et al 2002;Togrul and Pehlivan 2002;Doymaz 2006;Akpinar 2006;Eren and Kaymak-Ertekin 2007;Mudgal and Pandey 2009;Shalini et al 2009). Rahman et al (2005), Kadam et al (2008), Singh et al (2008), Lidho (2008), Pardeshi et al (2009) have identified that the structure of dried foods depends on the drying methods and conditions such as temperature, relative humidity, air velocity and initial physico-chemical characteristics of the product.…”

Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit

“…These color changes were attributed to carotenoid degradation and nonenzymatic browning. Maskan et al (2002) also observed color change during concentration of grape juice, cooking juice with starch, and drying of structured grape pulp and found that color changes occurred during the structured phase of the concentration of grape juice, in which the parameters a and b increased and L decreased. The authors believed that this change was due to degradation of anthocyanins in grape juice during heating and during drying of structured pulp.…”

“…Color difference has been widely used to describe color changes during the processing of fruit and vegetable products (Maskan et al, 2002;Shih et al, 2009;Adekunte et al, 2010). The color variables are related to the types and quantities of some components present in foods (Ameny & Wilson, 1997;Sass-Kiss et al, 2005).…”