The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic...

feed bunk. Thirty-six dry Holstein cows, consuming a

close-up total mixed ration diet, were assigned to 1 of

2 treatments: 1) noncompetitive (1 cow/feed bin) or 2)

competitive (2 cows/feed bin). Dry matter intake, feeding...

the present study, the physicochemical properties of dried serish root fructans prepared by application of freeze

drying, spray drying, vacuum drying and oven drying at 80 and 105 °C were evaluated. The oven-dried and freezedried

fructans seem...

) for minimum foam density and foam drainage volume as response variables. Finally, optimized foam was dried at 50, 65 and 80C to an equilibrium moisture content using a hot air dryer, and values of effective diffusivities and activation energy were determined...

In this study, we investigated the effects of hot air, infrared and combined hot air-infrared drying methods on the drying time, energy consumption, color, rehydration and oil content of peppermint leaves. Three different air temperatures (30, 40...

Potato wilt and dry rot caused by Fusarium solani are very important agents of yield reduction in potato fields and storages in Iran. Using resistance cultivars is the most effective and economic control measure, therefore evaluation of different...