The aim of this study was to evaluate the effect of drying temperature on the quality of
pomegranate peel (PPF) and seed (PSF) flours. The flours were obtained after drying the …

The aim behind this work is to demonstrate and validate a predictive experimental model of
the thermophysical behaviors of the three argan products, leaves, pulps and fruits, using the …

Free water contained in porous structure of food plays a fundamental role in proliferation of
microorganisms and bacteria that can damage the product materials. This work presents a …

Desorption isotherms of ora-pro-nóbis leaves were determined at storage (5° C, 10° C, 20°
C, 30° C, and 40° C) and drying (40° C, 50° C, 60° C, 70° C, and 80° C) temperatures by the …

In this study, water vapor sorption isotherms of Curcuma longa were determined over ranges
of storage (5–40° C) and drying (40–80° C) temperatures. From the sorption isotherms …

Local fish markets are often saturated during periods of full production. Solar drying offers a
suitable alternative to reduce losses of surpluses, and to preserve products for a longer …

Fruit and vegetable dehydration has been extensively studied for the improvement of food
preservation. Effects of drying temperature on the drying kinetics of thyme were investigated …

Certain post-harvest processes of medicinal and aromatic crops (MACs) such as washing,
drying, cutting and milling, decontamination, packaging, and warehousing are widely …

The removal of organophosphorus pesticides residues from wastewater of fruits and
vegetables processing as well as other agricultural processes by a low-cost, environment …

Stevia rebaudiana is a natural non-caloric substitute to conventional sugar. Moisture
adsorption isotherms of stevia powder, a sweet plant, were investigated at three different …