Time Evolution of Physicochemical Properties of Carrots During the Drying Process

This study is aimed to determine the properties of Nantes carrots while drying by hot air at three different temperatures (50, 60 and 70 ºC). The chemical properties evaluated were: moisture, pro- tein, fibre, ash, sugars and water activity, and the physical properties were: texture, color, density and porosity. The results showed that the drying at 70 ºC affected mostly the chemical properties analyzed. Regarding the texture, similar changes were recorded in terms of hardness, gumminess and chewiness at the temperature of 70 ºC that affected these properties the most. Regarding color, in general the vari- ations in a* and b* along drying were not meaningful, although some discoloration was observed (in- crease in L*). The porosity increased due to the decrease in humidity. The final porosity measured for the carrots dried at 70 ºC was; however, lower than those for 50 and 60 ºC.

Drying Peppers: Technolocy and Properties

The peppers can be very diverse, from sweet to hot peppers, varying in shape, in colour, in properties and usages. While some are eaten in the fresh state, many of them undergo a drying process to be preserved for a longer time and to increase availability and convenience. Hence, after harvesting, in many cases a drying operation is involved, and the present chapter aims to address this operation, of pivotal importance. In ancient times, the drying of foods in general and peppers in particular was done by exposure to the solar radiation. However, despite its cheapness and easiness, this process involved many drawbacks, like long drying times, probability of adverse atmospheric conditions and contaminations of the product. Hence, nowadays its usage is reduced. The most popular industrial drying method is the hot air convective drying. However, the high temperatures to which the product is exposed can cause changes in the composition and nutritional value as well as in the physical properties or organoleptic quality of the products. Other alternative methods can be used, but sometimes they are more expensive or more time consuming, such as is the case of freeze drying. Still, this last also has visible advantages from the quality point of view, minimizing the changes in texture, colour, flavour or nutrients. The knowledge of adequate drying operating conditions allows the optimization of the product characteristics, and hence to know the drying kinetics or the isotherms is fundamental to properly design the most adequate drying processes, and therefore preserve the organoleptic characteristics as well as the bioactive compounds present.

Sludge dewatering and drying on sand beds /

Mode of access: Internet.

Apparatus literarius: sive, Index librorum lectissimorum : quos suo sibi aere coemtos emturientibus offert Io. Aug. Gottl. Weigel ... Cum indice.

The present copy lacks the "Vorrede"; never published? Also titles no. 14606-15570.

Maintaining and donning the self-contained breathing apparatus (SCBA) /

"April 1982."

The development of an apparatus for cutting tooth structure by means of ultrasonic vibrations. research progress report.

"Project no. NM 008 015.08"

The effects of restraining boundaries on the passive resistance of sand; results of a series of tests with a medium-scale testing apparatus. Report submitted to the Office of Naval Research, Dept. of the Navy,

"Project No. Nr-081-117. Contract No. Nonr-100 9(00)"

The Boston Cooking-School cook book : with additional chapters on the cold pack method of canning, on the drying of fruits and vegetables, and on food values /

Includes household hints; samples of menus; some recipes include wine or liquor as an ingredient. Sample recipes: Stuffed artichokes, Macaroni à la Milanaise, Apricot and wine jelly, Cream sponge cake.

The neuromotor apparatus of Paramaecium,

Cover-title.

Determination vapor pressure of slightly volatile solids. (a) Methods and apparatus. (b) The vapor pressure of arsenic trioxide.

Typewritten ms.

Testing of glass volumetric apparatus.

"Revision of NBS circular 434, by Elmer L. Peffer ... and Grace C. Mulligan."

Solar Crop Drying Conference, June 30, 1977, Weaver Laboratories, North Carolina State University at Raleigh : proceedings /

"Work performed under contract no. EX-76-A-29-1021."

The A.B.C. of canning : preserving, drying, smoking and pickling of foods /

Includes index.

Twentieth century cook book : an up-to-date and skillful preparation on the art of cooking : and, Modern candy making simplified : also, The process of drying fruits and vegetables : and, Butchering time recipes.

Mode of access: Internet.

A classed catalogue of the library of the Cambridge high school; with an alphabetical index. To which is appended a list of the philosophical and other apparatus belonging to the school.

Comp. by Ezra Abbot, Jr.