The study investigated the impact of partial pulp removal (PPR) and fermentation duration (FD) on drying behavior, quality attributes flavor profile cocoa beans. research explored use PPR (ranging from 0% to 100%) at various FDs (0–6 days) as potential pre-conditioning technique enhance time, pH, titratable acidity (TTA), (FQ), index (FI), fermented sun-dried Ghanaian results revealed a significant reduction in time 144 4.3 hours for 6 days beans subjected 0–100% treatment. Nib pH levels...

The influence of different drying temperatures on the kinetics and quality tomato slices was studied.In particular, effect hot air temperature lycopene content, non-enzymatic browning, colour flavour changes during at various in range 50-80 o C investigated.Drying time reduced from 1140 mins to 540 as increased 50 80 C. browning with 0.485 1.40.The levels fresh tomatoes significantly (p=0.05)increased an initial value 2.96 mg/100g 61.23 mg/100g, 59.10 60.88 65.28 when dried 50, 60, 70,...

There are several varieties of mango fruits, and the most important quality indicators for determining maturity pH total soluble solids (TSS). The study examined possibility using a handheld NIR spectrometer (NIRS) with wavelength range 740 nm to 1070 multivariate algorithms in combination smartphone determine mangoes. A 198 intact fruits were scanned spectrometer, while digital refractometer meter used measure TSS from extracted juice. After preprocessing methods, classification models...

ABSTRACT The study investigated the influence of four microwave powers on drying kinetics and quality tomato slices in a microwave‐vacuum dryer at vacuum pressures 0.04, 0.05 0.06 MPa. results showed that increase conditions increased rates resulted decreased time from 84 to 14 min. nonenzymatic browning index with power whereas overall flavor degradation was between 18.99 20.80%. brightness yellowness dried tomatoes generally but there slight reduction redness when compared fresh. effective...

The response surface method was used to investigate the results of experiment designed with Box-Behken approach make known effects air temperature, velocity and sample thickness, on drying time, lycopene content, ascorbic acid non-enzymatic browning color dried tomato slices. Three levels temperature (40 60C), (1.0 2.0 m/s) thickness (7 11 mm) were for experiment. desirability index technique predict ideal condition. At best conditions 44C m/s 7.72 mm time 527 ± 76 min, content 62.7 4.3...

The effect of microwave-assisted convective air-drying on the drying kinetics and quality mango was evaluated. Both microwave power pretreatment time were significant factors but more profound. Increase in had a positive time. nonenzymatic browning index fresh samples increased from 0.29 to 0.60 while ascorbic acid content decreased with increase 3.84 mg/100g 1.67 mg/100g. effective moisture diffusivity varied 1.45 × 10 −9 2.13 m 2 /s for range 300-600 W 4 minutes pretreatment. Arrhenius...

Eggplants are highly nutritious and feature prominently in food recipes the tropics. However, losses weight, firmness, nutrients affect quality of fruit after harvest. This work investigated use beeswax as a potential coating to improve eggplant fruit. Eggplant were coated with 3% solution alone or combination citrate stored at 10°C for 17 days. The significantly minimized weight loss, preserved delayed colour changes. No changes total phenols antioxidant capacity observed upon coating;...

Cocoa bean acidification, fermentation, and flavour quality are intricately shaped by pulp preconditioning fermentation treatments. This study investigates the impact of predrying subsequent on key parameters such as pH, titratable acidity, (% purity), index (FI), overall (global (GQ)) cocoa beans. Extended periods durations demonstrated a significant enhancement in reflected rise nib pH (6.61-7.33) decline acidity (0.023-0.013 meg NaOH/100 g). Notably, cut test underscored substantial...

The manuscript explored the effect of terahertz frequency irradiation on physicochemical, nutritional, microbial load and sensory qualities OFSP–soy beverages. orange‐fleshed sweet potato was processed into a beverage, soy milk added at varied ratios formulated: OFSP: milk: 90:10, 80:20 70:30 pasteurised with electromagnetic times (5, 10 15 min). pH increase 6.15, 6.21 6.24 5‐min 6.07, 6.11 6.18 15‐min 10%, 20% 30% addition milk. Brix content 9.30, 10.07, 12.01, 7.43, 8.06 9.91 5‐ addition....

This research examined the distinction between organic and conventional mango fruits, chips, juice using portable near-infrared (NIR) spectroscopy.

Microwave and steam blanching as pretreatments to hot air drying of orange-fleshed sweet potato (OFSP) were studied. The air-drying experiment was performed at constant temperature 70°C airflow 1.0 m/s. effective moisture diffusivity varied from 1.5 × 10-9 4.4 m2/s, 1.1 10-10 7.9×10-10 for the microwave blanched assisted drying, respectively. activation energy obtained various microwave-assisted 29.1 W/mm 4 min, 68.1 3 79.7 2 min. Ascorbic acid degradation formation brown pigments in OFSP...

A far-infrared radiation (FIR) catalytic laboratory dryer was designed by us and used to dry tomato. The kinetics of drying tomato slices with FIR energy dependent on both the distance from heat source sample thickness. Numerical evaluation simplified Fick’s law for Fourier number showed that effective moisture diffusivity increased 0.193×10<sup>–9</sup> 1.893×10<sup>–9</sup> m<sup>2</sup>/s, 0.059×10<sup>–9</sup>...

The effect of microwave and blanch pretreatments on the drying kinetics quality white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air at temperatures 70-90°C were predried in a domestic or blanched water 1-5 min. Microwave pretreatment time had positive significant rate but both negative influence ascorbic acid content nonenzymatic browning. optimum conditions 5 min temperature 70°C blanching 1 80°C. Among models fitted, Midilli et al. Page gave best fits with...

The objective of this study was to provide the optimum drying conditions produce high-quality dried tiger nuts using hot-air drying. For this, we evaluated effect whole, halved, and pulverized air temperature (50 70°C) on kinetics quality nuts. process generally followed a constant rate in first 3 hours falling regime. We found for be crushed before convective at 70°C. At condition, predicted time, vitamin C content, reducing sugars, browning, brightness, redness, yellowness 780 min, 22.9...