T. D. Cardona, R. H. Driscoll, J. L. Paterson, G. S. Srzednicki, and W. S. Kim, “Optimizing conditions for heat pump dehydration of lactic acid bacteria,” Drying Technology, vol. Gunhan, “Determination of the drying characteristics of laurel leaves.
The results showed that beef that was dried by roasting contained higher HAA contents, while deep-fried beef had the lowest HAA content. At the same time, the study found that spices inhibited the formation of HAA in air-dried Refractance Window Dehydration Technology meat products and that dried meat from Chinese yellow cattle had higher levels of HAA compared to dried Aberdeen Angus cattle and Chinese yak meat . Table 1 summarizes the type of dried meat according to their drying methods.

Marzuki et al. revealed that PFSP dried in 6–12 mins under microwave vacuum drying conditions, significantly faster than hot-air drying and total phenolic content , color, and antioxidant activity improved. Similar findings were described by Lagnika et al. , who found that anthocyanins and total phenolics were abundant in PFSP. Correspondingly, total carotenoid and vitamin-C levels were abundant in OFSP.
Therefore, it was suggested that an immediate or drastic drying of El-Guedid will allow the safe production of the traditional meat products. Sakei observed in this study are relevant as both are common microbial that were found in fresh packaged meat products and are responsible as the spoilage agent. Anthocyanins are valuable and nutritional phytochemicals, which are present in various plants.
Potential of bacteriocins from lab to improve microbial quality of dry -cured and fermented meat products . Fitting the results by second-order equations and modelling by Response Surface Methodology allowed predicting optimum conditions. Epicatechin and glycosylated quercetin were the major microencapsulated flavonoids. Microparticles showed satisfactory antiradical power and stability at 5 °C or under simulated gastrointestinal conditions, thus they may be used to formulate new foods or pharmaceuticals. Optimization of a pharmaceutical freeze- dried product and its process using an experimental design approach and innovative process analyzers. Were examined in terms of the Deal and Grove model for oxidation of silicon.

Renewable energies are also known as green energy with reference to the environmental benefits they provide. Comparison of energy consumption of RW with other selected dryers (C. I. Nindo & Tang, 2007). & Kahveci, K. Mathematical modelling of drying of thin layer rough rice. & Kucuk, H. Mathematical modeling of thin layer drying of pistachio by using solar energy. & Pala, M. Hot-air drying characteristics of red pepper. Food and Bioproducts Processing Cast-tape drying of tomato juice for the production of powdered tomato.
When the transportation of moisture from the inner of the material to the outer surface slows down and results in a decline in drying rate. When the equilibrium moisture content is achieved, no further moisture exchange occurs between the material and adjacent air, which is the end of the drying process. Dehumidified air at high temperatures can be used to continue drying SPs below the equilibrium moisture content. The SMER can be calculated either as an instantaneous value or as an average value during drying .

African ... Fermentation medium consists of 15-35% (w/w) sweet sorghum powder, micronutrients and active yeast inoculum from 0.5-1% (w/w) by submerge fermentation method. The fermentation time and temperature were hours and 30 deg, respectively.
Figure4 shows the evolution of the humidity rate as a function of the drying time at the three evaluated temperatures, with and without carrier material. In both types of samples, as the temperature of the water bath increases, the drying process is accelerated, decreasing the residence time of the mixture on the Mylar film sheet41. Automated control of temperature in fruit dryers is important for product quality and retention of nutrient content. In this study, the continuous refractance window dryer was calibrated for drying temperature to enable the dryer to be set to dry a wide range of products.
Inclusion in an NLM database does not imply endorsement of, or agreement with, the contents by NLM or the National Institutes of Health. Investigating the effect of RW drying on starch granules. Quintanilla-Carvajal, Moreno and Aragón-Rojas conceived and designed the experiments. Moreno, Quintanilla-Carvajal, Hernández-Sanchez and Hernández-Álvarez assisted in the final editing of the manuscript.

Model is used to determine the optimal values for the adaptable variables, hereby accounting for the uncertainty in all involved model parameters. A dynamic Design Space was constructed with a risk of failure acceptance level of 0.01%, i.e. a 'zero-failure' situation. Can be recommended for preservation of bioactives in Aronia products. Powder quality depends mainly on the process applied and parameters chosen.
The equilibrium moisture content in the hydrated samples ranged from 24 to 29 g water/g solid. These results suggested the high water absorption capacity of the dehydrated A. Vera gel, since the moisture content in the fresh state was 111 g water/g solid. When comparing these results with those of Vega-Gálvez et al. for the drying of A. Vera gel with hot air at 60 °C and later rehydration, it was found that the aloe gel dried by RW had a higher water absorption capacity in a shorter process time, which may be evidence that the A.

In another study, beef jerky dried at 60°C showed an increase in iron content . However, in ostrich dried meat, the addition of salt followed by spices significantly decreased the heme iron by 18% . In dried-cured meat, high salt content and low aw contribute to lipid hydrolysis. Muscle phospholipases are responsible for meat lipolysis while neutral lipases hydrolyze triglycerides in adipose tissue to mono-and diglycerides and free fatty acids. PUFA hydrolysis is preferred and triglycerides containing oleic and oleic acids are more hydrolyzed than those rich in SFA. The free fatty acids that are highly released up to 10 months of ham processing will undergo lipid autoxidation which mainly degrades PUFA and MUFA, while better stability in SFA causes its accumulation.