The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced shipping weights. The quality of a food product is …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

Aqueous solutions of mucilage were spray dried without the use of carrier agents and the
influence of drying conditions on mucilage powder properties was evaluated. The drying …

Some active ingredients of the medicinal plant are changed during a drying process. This
study was aimed for the effect comparison of the various drying methods on quantity and …

The equilibrium moisture contents (MC) of leaves and stems of lemon balm (Melissa
officinalis L.) were determined separately at temperatures of 25, 35 and 45° C over a …

Moisture sorption isotherms are valuable tool for prediction of the stability and shelf-life of
agricultural products. The aims of this work were to determine sorption isotherms of four …

Mint leaves were dried by three different types of dryers, namely; tray, freeze and distributed
(indirect)-type solar dryer. Sorption isotherms of fresh, solar, tray and freeze dried mint were …

Background Preharvest and postharvest conditions of medicinal plants strongly affect the
quantity and quality of their secondary metabolites. Here, the effect of different harvesting …

Safflower (Carthamus tinctorius) petals and tarragon (Artemisia dracunculus) are common
aromatic and medicinal herbs with centuries of use. Moisture sorption characteristics of …

The latent heat of vaporization of water in foodstuffs is an important factor for the design of
drying equipments. The thermal properties can be calculated by equations that are derived …