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Diospyros kaki L. (Japanese persimmon) has been introduced from Asian countries to Herzegovina, where it is mostly consumed fresh. This study investigates the differences in nutritional, microbiological, and sensory values of persimmons consumed in one of the Herzegovinian regions, following drying processes at 70 °C/12 h, 85 °C/10.5 h, and 100 °C/5.5 h, together with their effects on fruit texture, mass, and composition. The notable increase in sugar content emphasises the potential of dried Japanese persimmon as a nutritious snack. No significant increase in microorganism representation was observed across all samples. Persimmons dried using a dehydrator exhibited the most preserved nutritional properties, and were rated highest in sensorial evaluations. However, due to its high water content and browning, the sample dried at 100 °C in an autoclave was excluded from sensory testing.

Cashew apple is a source of by-products in the cashew industry. Powder products provide convenience to the process of use, transport, and preservation of nutrients. In this study, the production of soluble powder from cashew apples was developed through the investigation of hydrolysis process (time, temperature, and enzyme tannase) and convective drying conditions (temperature and maltodextrin content). The following indicators are evaluated, such as the total polyphenol content (TPC), total tannin content, total ascorbic acid, solubility, turbidity, and color. The results have shown that TPC increased by 1.67 times, and more than 50% of tannins was removed after the hydrolysis process. At the same time, the efficiency of the process over 30% under all processing conditions was evaluated. These results are the foundation for the development of cashew apple powder and related products, thereby improving the economy of the cashew industry in Vietnam and the world.

To obtain high-quality cherry products, ultrasound (US) combined with five chemical pretreatment techniques were used on cherry prior to radio frequency vacuum drying (RFV), including carboxymethyl cellulose coating (CMC), cellulase (CE), ethanol (EA), isomaltooligosaccharide (IMO), and potassium carbonate + ethyl oleate (PC + AEEO). The effect of different pretreatments (US-CMC, US-CE, US-EA, US-IMO, US-(PC + AEEO)) on the drying characteristics, quality properties, texture, and sensory evaluation of cherries was evaluated. Results showed that the dehydration time and energy consumption were decreased by 4.17 − 20.83 % and 3.22 − 19.34 %, respectively, and the contents of individual sugars, soluble solid, total phenolics (TPC), natural active substances, total flavonoids (TFC), and antioxidant properties (DPPH, ABTS and FRAP) were significantly increased after US combined with five chemical treatments (P

Drying, as a critical step in the production of air-dried beef, has a direct impact on the quality of the final product. Innovatively, a composite system incorporating contact ultrasound (CU) and infrared radiation (IR) as auxiliary measures within a hot air drying (HAD) framework was built in this research, and the effects of these techniques on the drying kinetics, protein denaturation, and moisture transformation of air-dried beef were investigated. In comparison to HAD treatment, the integrated CU and IR (CU-IRD) system displayed marked enhancements in heat and moisture transport efficiency, thereby saving 36.84% of time expenditure and contributing favorably to the improved moisture distribution of the end-product. This was mainly ascribed to the denaturation of myosin induced by IR thermal effect and the micro-channel produced by CU sponge effect, thus increasing T2 relaxation time and the proportion of free water. In conclusion, the composite system solved the problem of surface hardening and reduces hardness and chewiness of air-dried beef by 40.42% and 45.25% respectively, but inevitably increased the energy burden by 41.60%.

Despite various efforts, a successful selective delivery system for chemotherapeutic agents for lung cancer is still lacking. Dry powder inhaler (DPI) systems based on proliposomes (PLMs) could be a potential system for the efficient delivery of paclitaxel to lungs. PLM-based DPI prepared with a freeze-drying method can therefore be an alternative. Paclitaxel-loaded PLM-based DPI (PTX-PLM-DPI) powders were prepared using the method of thin film deposition on a carrier followed by freeze drying. These were prepared using soya phosphatidylcholine (SPC) and cholesterol as the lipids and mannitol as the carrier. The reconstituted liposomes were evaluated in terms of size, morphology, drug entrapment, release and cytotoxicity. The DPI powders were evaluated for their flow property, surface topography, dose uniformity and in vitro lung deposition. Stable and free-flowing PTX-PLM-DPI powder was obtained that could be reconstituted into homogenous liposomal vesicles < 200 nm as confirmed by TEM and SEM studies. The liposomes showed drug entrapment of 92.64 ± 1.4% and diffusion-controlled release of up to 28% in 24 h. These liposomes showed better dose-dependent cytotoxicity in A549 cells in comparison to paclitaxel suspension with IC50 values of 46 ± 0.87 ng/mL and 154.9 ± 3.64 ng/mL, respectively. In vitro lung deposition studies of the PTX-PLM-DPI showed sufficient deposition with the fine particle fraction (FPF) of 50.86 ± 2.8% of particles with an aerodynamic diameter less than 5 µ. Hence, it canbe concluded that PLM-based DPI prepared by freeze drying can be a promising, stable, safe and free-flowing system for the enhanced lung delivery of paclitaxel.

One of the challenges in the drying process is decreasing the drying time while preserving the product quality. This work aimed to assess the impact of pulsed electric field (PEF) treatment with varying specific energy levels (15.2–26.8 kJ/kg) in conjunction with a microwave vacuum dryer (operating at energy levels of 100, 200 and 300 W) on the kinetics of drying apple slices (cv. Gravenstein). The findings demonstrated a notable reduction in the moisture ratio with the application of pulsed electric field treatment. Based on the findings, implementing PEF reduced the drying time from 4.2 to 31.4% compared to the untreated sample. Moreover, two mathematical models (viz. Page and Weibull) and two machine learning techniques (viz. artificial neural network and support vector regression) were used to predict the moisture ratio of the dried samples. Page’s and Weibull’s models predicted the moisture ratios with R2 = 0.958 and 0.970, respectively. The optimal topology of machine learning to predict the moisture ratio was derived based on the influential parameters within the artificial neural network (i.e., training algorithm, transfer function and hidden layer neurons) and support vector regression (kernel function). The performance of the artificial neural network (R2 = 0.998, RMSE = 0.038 and MAE = 0.024) surpassed that of support vector regression (R2 = 0.994, RMSE = 0.012 and MAE = 0.009). Overall, the machine learning approach outperformed the mathematical models in terms of performance. Hence, machine learning can be used effectively for both predicting the moisture ratio and facilitating online monitoring and control of the drying processes. Lastly, the attributes of the dried apple slices, including color, mechanical properties and sensory analysis, were evaluated. Drying apple slices using PEF treatment and 100 W of microwave energy not only reduces drying time but also maintains the chemical properties such as the total phenolic content, total flavonoid content, antioxidant activity), vitamin C, color and sensory qualities of the product.

This study evaluated possible utilization of infrared drying (ID) as an alternative to spray- (SD) and freeze-drying (FD) for fish skin-derived gelatins. Physical, functional, thermal, and spectroscopic analyses were conducted for characterization of the resulting gelatin powders. Energy consumption for the applied drying methods were 3.41, 8.46 and 25.33 kWh/kg for ID, SD and FD respectively, indicating that ID had the lowest energy consumption among the studied methods. Gel strength, on the other hand, was lower (398.4 g) in infrared-dried gelatin (ID-FG) compared to that (454.9 g) of freeze-dried gelatin (FD-FG) and that (472.7 g) of spray-dried gelatin (SD-FG). TGA curves indicated that ID-FG showed more resilience to thermal degradation. SDS-PAGE and UV-Vis spectra indicated that slight degradation was observed in the β-configuration of ID-FG. ID-FG and SD-FG gelatins had the highest water holding capacity (WHC), protein solubility and transparency values compared to that of FD-FG. Morphological structures of the samples were quite different as shown by SEM visuals. Ultimately, the findings showed that infrared drying may be a promising alternative for gelatin processing, maintaining product quality and supporting sustainable practices in food and other industries.

Extraction of anthocyanins from Lycium ruthenicum Murr. (L. ruthenicum) is a notable challenge in food production, requiring methods that balance efficiency and safety. In this study, we conducted a comparative analysis the extraction of anthocyanins by natural air drying (NAD), vacuum freeze drying (VFD), hot air drying (HAD), and vacuum microwave drying (MVD) combined with ultrasonic-assisted enzymolysis extraction (UAEE). The results demonstrated that the extraction yield and antioxidant activity of anthocyanins were significantly higher in VFD. This phenomenon can be attributed to the modification of raw material’s microstructure, leading to an increased extraction yield of specific anthocyanins such as Cyanidin-3-galactoside, Delphinidin chloride, Cyanidin, and Petunidin. According to the pretreatment results, the extraction process of anthocyanins was further optimized. The highest yield (3.16 g/100 g) was obtained in following conditions: 0.24 % pectinase, 48 °C, solid:liquid = 1:21, and 21 min ultrasonic time. This study improves the commercial value and potential application of L. ruthenicum in food industry.

In the field of convective drying, several models have been proposed by different research groups, both theoretical and empirical. However, research on theoretical mathematical models has been superficial and needs to be extended. Empirical models present difficulties in their implementation in other research. It is suggested that further research should focus on obtaining models adaptable to different species and environmental conditions. The aim of this work was to analyse the current state of research on the drying process and mass transfer. It is concluded that drying is a mathematically complex process that must be modelled with differentiated equations in two stages: constant drying rate stage and decreasing drying rate stage. The modelling of the constant drying phase can be based on the convective mass transfer equation, although the prediction of the coefficient with analogies to heat transfer has deviations in biomass. Modelling of the variable rate drying phase should focus on the variation of water diffusivity in porous materials or vapour permeability as a function of material moisture and temperature. A database of homogenised equations particularised for each material needs to be generated to predict drying rates and times under predetermined convection conditions. This represents a scientific challenge and suggests that research in drying kinetics still needs development.

To maximally maintain fruits and vegetables quality after harvest, this study used ultrasonic (US) and ultra-high pressure (UHP) techniques as pretreatments for radio frequency vacuum (RFV) drying of peach slices, and investigated the effects of different pretreatments (US, UHP, UHP-US, and US-UHP) on drying characteristics, physicochemical qualities, texture properties, and sensory evaluation of peach slices. Results showed that the drying rate was increased by 15.79 ∼ 54.39 % and the contents of pectin, hemicellulose, total phenolic, total flavonoid, phenolic acids, individual sugar annd antioxidant of the samples were significantly increased after US combined with UHP pretreatment (P

An ever-increasing number of applications of oxide aerogels places a high demand on wettability-tuning techniques. This work explores the possibility to cheaply prepare GeO2 aerogels with controlled wettability by an ambient pressure drying (APD) method. GeO2 aerogels are prepared via two synthetic routes. Surface modification is carried out by soaking the gels in a silylating agent solution; type and concentration of the modifier are optimized to achieve a large surface area. The aerogels have been characterized by Fourier transform infrared spectroscopy, scanning electron microscopy, nitrogen adsorption and contact angle measurements. The effect of surface modification on the phase composition and particle size of the aerogels is described. In summary, the work provides a new cheap production method for the preparation of both hydrophobic and hydrophilic GeO2 aerogels with contact angle varying from 30° to 141° and with surface area of 90–140 m2/g, which facilitates the expansion of their diverse applications. GeO2 aerogel synthesis by APD is reported for the first time.

Understanding the mechanisms that regulate plant root growth under soil drying is an important challenge in root biology. We observed that moderate soil drying promotes wheat root growth. To understand whether metabolic and hormonic changes are involved in this regulation, we performed transcriptome sequencing on wheat roots under well-watered and moderate soil drying conditions. The genes upregulated in wheat roots under soil drying were mainly involved in starch and sucrose metabolism and benzoxazinoid biosynthesis. Various plant hormone-related genes were differentially expressed during soil drying. Quantification of the plant hormones under these conditions showed that the concentrations of abscisic acid (ABA), cis-zeatin (CZ), and indole-3-acetic acid (IAA) significantly increased during soil drying, whereas the concentrations of salicylic (SA), jasmonic (JA), and glycosylated salicylic (SAG) acids significantly decreased. Correlation analysis of total root length and phytohormones indicated that CZ, ABA, and IAA are positively associated with wheat root length. These results suggest that changes in metabolic pathways and plant hormones caused by moderate soil drying help wheat roots grow into deeper soil layers.

The purpose of this study was to determine the impact of vacuum impregnation on selected physical properties of courgettes, the drying process, and kinetics of the drying process. Vacuum impregnation was used as a pretreatment in the conducted research. The drying process was carried out using three techniques (convection drying, freeze drying, and vacuum drying). In the presented work, selected properties of courgettes, i.e., water activity, dry weight, density, VGI, shrinkage, and color were investigated, and the best model describing the kinetics of the drying process was selected. As a result of the study, it was found that the pretreated courgette was characterized by increased dry matter (0.44% to 4.08%) and density content (15.52% to 33.78%) and reduced or increasing water activity (−5.08 to 38.62%) depending on the drying method. The process also resulted in reduced drying shrinkage (−2.13% to −6.97%). Tomato juice was used as an impregnating solution, resulting in an increase in red intensity (8.44) and a decrease in the L* color index (80.16 to 58.00 for the fresh courgette). Dries with the most favorable properties were obtained using the freeze-drying method. The best model of the drying process kinetics was the logistic model.

The aim of this study was to evaluate the quality of cloudy beetroot juice powders with or without a carrier obtained by spray drying using an innovative method of dehumidified air that enabled drying in low temperatures and, consequently, with a reduced carrier content. Phenolic content, betacyanin content, antioxidant activity and the content and types of aromatic compounds of the produced powders were examined. Powders obtained at a lower temperature (90 °C) without carriers were characterized by the highest share of aromatic volatile compounds, the highest content of betalains and polyphenols and the highest antioxidant activity. The addition of carriers (including the variant with added pomace as a natural type of carrier) did not indicate the protection of the active substances present in the juice. The powders obtained with carrier addition compared with those without the carrier addition were characterized by lower antioxidant activity, lower content of betalains and polyphenols and a lower amount of aromatic volatile compounds. No significant differences were found in the content of bioactive and aromatic compounds between powders obtained using different carriers (skim milk powder, Nutriose, maltodextrin and kleptose).

The present study aimed to analyze and establish an effective combination of ultrasound and immersion pretreatment processes for drying Taikor (Garcinia pendunculata Roxb.) fruits. Taikor slices were first immersed in 10 % sucrose, fructose, and glucose solution. Then, the immersed slices were treated in an ultrasonic bath at 30 °C for 10, 20, and 30 min. Drying operations were carried out at 50, 60, and 70 °C, with a fixed relative humidity of 30 %. The Page, Newton, Henderson and Pabis, and Weibull distribution models were fitted to the obtained drying data to determine the best kinetic model that effectively describes the drying properties of Taikor. After drying operations, changes in quality parameters, e.g., β-carotene, vitamin C, B vitamins, color, antioxidant activities, and microbial loads, were measured to obtain the best drying temperature and the most effective pretreatment combination with minimum loss of nutrients of the sample. Among different kinetic models, both Page and Weibull distribution models showed the best R2 values of 0.9867 and 0.9366, respectively. The chemical properties were preserved to the greatest extent possible by drying at 50 °C with glucose pretreatment. The color parameters were better preserved by fructose pretreatment. Sonication time also had profound effect on the quality parameters of dried Taikor slices. However, higher temperature drying required a shorter time for drying and exhibited better performance in microbial load reduction. This study's findings will help to establish an effective drying condition for Garcinia pedunculata fruits.

The kiwiberry is an interesting source of bioactive compounds (micronutrients, polyphenols vitamins and pectins) and enzyme actinidine but has limited durability. The aim of this study was to determine the impact of shelf temperature (10 °C, 25 °C and 40 °C) during freeze drying on the foam-mat kiwiberry pulp drying process and the quality of the obtained material based on analyses such as moisture content, water activity, hygroscopicity, solubility, microstructure and spectral measurement using the FTIR method. The use of higher shelf temperatures during freeze drying positively influenced the drying process, reducing its duration by up to 40.7%. The shelf temperature caused changes in the dry matter content (97.2–99.6%), water activity (0.159–0.221), structure and hygroscopic properties (1.41–4.41 g water/100 g d.m.) of the kiwiberry foam mats. Foam-mat drying at 40 °C exhibited a significantly lower water activity, total porosity and hygroscopicity, providing properties favorable for good microbiological and functional stability during storage. Furthermore, this temperature applied during freeze drying resulted in an increase in the solubility of the obtained material, which indicates its possible use in the matrix of other food products.

This study employed segmented variable-frequency ultrasound synergistic hot-air drying (SVFU-HAD) for Rhubarb slices, selected two sets of time nodes for frequency conversion (60 min, 120 min, and 90 min, 150 min), and two sequences of frequency conversion (high-frequency to low-frequency, and low-frequency to high-frequency). It aimed to investigate the effects of SVFU-HAD on the drying characteristics, quality, and heat transfer of Rhubarb slices. The findings indicated that segmented variable-frequency ultrasound has advantages in increasing drying rate and improving uniformity of cavitation effects compared to constant-frequency ultrasound. Analysis of physical properties revealed that the rehydration performance of dried products subjected to ultrasonic variable-frequency treatment (90 min, 150 min) according to the drying rate was better (RR > 3.3). The transition mode from high-frequency to low-frequency in variable-frequency ultrasonic treatment contributes to maintaining the overall color of Rhubarb. Analysis of chemical properties unveiled that Rhubarb treated with 40 kHz (0 min)–28 kHz (60 min)–25 kHz (120 min) segmented variable-frequency ultrasound contained overall higher levels of tannins, dianthrones and free anthraquinones content, which exceeded the average values by 3.24%, 26.65%, and 14.42%, respectively. In addition, thermal analysis results based on ANSYS Workbench software demonstrated that the drying uniformity of SVFU-HAD is superior to that of hot-air drying and constant-frequency ultrasound synergistic hot-air drying (CFU-HAD). Overall, the SVFU-HAD method employed in this study presents an innovative approach to ultrasound synergistic hot-air drying research with promising potential for enhancing the efficiency and quality characteristics of Rhubarb slices.

Waterborne coatings present a green alternative to solvent-borne coatings as only a small amount of organic solvent is released into the environment during drying. However, for waterborne coatings, the drying process is much more challenging due to the slow evaporation of water. In this work, the influence of drying temperature on the protective properties of a waterborne acrylic coating was studied. Its performance in corrosion protection of bronze substrates, representing the bronzes used for the sculptures placed outdoors, was examined. Corrosion properties were evaluated by linear polarization measurements and electrochemical impedance spectroscopy during three-week exposure to artificial acid rain solution. It was found that drying at ambient temperature resulted in modest corrosion protection, while drying at 55 °C ensured greater initial corrosion resistance, which gradually degraded during exposure to acid rain solution accompanied by the coating blistering. Drying of one-layer coating at 40 °C resulted in the formation of clearly visible corrosion products. If the coating was applied in three layers, the drying process was more efficient, leading to slightly higher polarization resistance values without visible corrosion at the bronze surface. Furthermore, the studied waterborne acrylic coating provided good corrosion protection of patinated bronze surfaces. Additionally, it was found that for efficient corrosion protection, it is preferable that the coating contains a corrosion inhibitor in order to avoid substrate corrosion during coating drying. When applied properly, studied coating does not alter the state of surfaces, both bare and patinated, which is important for its application in bronze cultural heritage protection.

The textile sector leaves 80% of effluent untreated. Carcinogenic, mutagenic, and poisonous synthetic colors in textile waste streams harm the ecosystem. Biodegradable natural dyes are safer than synthetic dyes. Merbau sawdust is abundant in Papua but underutilized. Merbau wood (Intsia bijuga) has considerable tannin and dye potential. Tannin diffuses to the surface, coloring it brown in humid air or water. Merbau extract can be dried to make powdered natural dye. This study examines Merbau sawdust extract drying and natural dye quality at different temperatures. The drying process was carried out in a convective oven at 60, 75, and 90 °C. The data showed that the solid product of natural dye was already dried at 60–90 °C within 100 min. The content of tannin in the dried natural dye powder was analyzed by titration method. The tannin content in the solid product was 0.5–0.9 g tannin/g solid. The drying rate during the constant drying rate period is around 0.00137 to 0.00256 g/cm2 min. The effect of drying temperature (60 to 90 °C) on the tannin degradation is insignificant, based on the titration method and FTIR analysis.

Abstract Melosira nummuloides is a marine diatom with potential use as food, fuel, and a dietary supplement. However, the efficacy of its extraction and drying techniques have not been explored. Here, M. nummuloides powders were prepared by two drying methods—hot-air drying (HAD) and freeze-drying (FD)—and extracted with hot water, ethanol, methanol, and chloroform:methanol (CM) at a ratio of 2:1 v/v. The antioxidant and anti-inflammatory activity of each extract was investigated. The CM extract had the greatest 2,2-diphenyl-1-picrylhydrazyl and 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity among the solvent extracts, and a slight difference in antioxidant activity was observed across the various drying methods. Compared to other extracts, both the FD-CM and HAD-CM extracts showed stronger anti-inflammatory effects by inhibiting nitric oxide production in lipopolysaccharide-stimulated RAW 264.7 cells. Furthermore, the FD-CM extract contained a wide range of lipophilic compounds. Notably, myristic acid (29.08 ± 0.45 mg/g dry weight powder extract (DW)), oleic acid (25.20 ± 0.92 mg/g DW), palmitoleic acid (10.77 ± 0.41 mg/g DW), eicosapentaenoic acid (12.53 ± 1.00 mg/g DW), neophytadiene (8.42 ± 0.51 mg/g DW), and α-linolenic acid (1.27 ± 0.005 mg/g DW) were among the prominent compounds identified. It is plausible to suggest that the abundance of these lipophilic compounds contributes to the remarkable antioxidative and anti-inflammatory potential exhibited by the FD-CM extract. Our results provide insights into the preferential drying methods and extraction solvents for producing M. nummuloides-based products with enhanced antioxidant and anti-inflammatory activity.

Bacterial cellulose (BC) presents significant promise as a biomaterial, boasting unique qualities such as exceptional cellulose purity, robust mechanical strength, heightened crystalline structure, and biodegradability. Several studies have highlighted specific effects, such as the impact of dehydration/rehydration on BC tensile strength, the influence of polymer treatment methods on mechanical properties, the correlation between microorganism type, drying method, and Young’s modulus value, and the relationship between culture medium composition, pH, and crystallinity. Drying methods are crucial to the structure, performance, and application of BC films. Research findings indicate that the method used for drying can influence the mechanical properties of BC films, including parameters such as tensile strength, Young’s modulus, and water absorption capacity, as well as the micromorphology, crystallinity, and thermal characteristics of the material. Their versatility makes them potential biomaterials applicable in various fields, including thermal and acoustic insulation, owing to their distinct thermal and mechanical attributes. This review delves into the thermal and mechanical behavior of bacterial cellulose aerogels, which are profoundly impacted by their drying mechanism.

Accurate prediction of outgoing moisture content is the key to achieving energy-saving and efficient technological transformation of drying. This study relies on a grain drying simulation experiment system which combined counter and current drying sections to design corn kernel drying experiments. This study obtains 18 kinds of temperature and humidity variables during the drying process and uses Uninformative Variable Elimination (UVE) method to screen sensitive variables affecting the outgoing moisture content. Subsequently, six prediction models for the outgoing corn moisture content were developed, innovatively incorporating Multiple Linear Regression (MLR), Extreme Learning Machine (ELM), and Long Short-Term Memory (LSTM). The results show that eight sensitive variables have been screened to predict the moisture content of outgoing corn. The sensitive variables effectively reduced the redundancy and multicollinearity of data in the MLR model and improved the coefficient of determination (R2) of ELM and LSTM models by 0.02 and 0.05. The MLR prediction model established based on the full set of temperature and humidity data has an R2 of 0.910 and a root-mean-square error (RMSE) of 0.881%, while the UVE-ELM and UVE-LSTM prediction models achieve a better fitting effect and prediction accuracy. The UVE-LSTM model is set with a batch size of 30, a learning rate of 0.01, and 100 iterations. For the training set of UVE-LSTM, the R2 value is 0.931 and the RMSE value is 0.711%. The UVE-ELM model, with sigmoid as the activation function and 14 neurons configured, runs fast and has the best prediction accuracy. The R2 values of UVE-ELM training set and validation set are 0.943 and 0.946, respectively, and the RMSEs are 0.544% and 0.581%. The models proposed in this study provide data reference and technical support for process optimization and automation control of the corn drying process.

Spirulina platensis (SP) has gained popularity over the last few years, owing to its remarkable nutritional properties and high potential across various industrial sectors. In this study, we analyzed the volatile profile of eight SP samples from the same strain subjected to different drying (oven-drying, air-drying, and spray-drying) and storing conditions (“freshly prepared” and after 12 months of storage) using HS-SPME-GC-MS. Principal component analysis (PCA) was used as a multivariate technique to discern similarities and differences among the samples. The main aim was to assess the impact of the drying technique on the aroma profile and storage life of SP samples. Air-drying leads to the less pronounced formation of by-products related to heat treatment, such as Maillard and Strecker degradation compounds, but promotes oxidative and fermentative phenomena, with the formation of organic acids and esters, especially during storage. Thermal treatment, essential for limiting degradation and fermentation during storage and extending shelf life, alters the aroma profile through the formation of volatile compounds, such as Strecker aldehydes and linear aldehydes, from amino acid and lipid degradation. High temperatures in spray-drying favor the formation of pyrazines. The findings underscore the trade-offs inherent in choosing an appropriate drying method, thereby informing decision-making processes in industrial settings aimed at optimizing both product quality and efficiency.

Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrogel packaging materials, primarily as edible protective coatings for food applications, is recognized for their excellent barrier capacity against water vapor during storage. With the high brittleness of waxes and the oxidation of different fats or oils, highly stable agents are desirable. Jojoba oil obtained from the jojoba shrub is an ester of long-chain fatty acids and monovalent, long-chain alcohols, which contains natural oxidants α, β, and δ tocopherols; therefore, it is resistant to oxidation and shows high thermal stability. The production of hydrogel films and coatings involves solvent evaporation, which may occur in ambient or controlled drying conditions. The study aimed to determine the effect of drying conditions (temperature from 20 to 70 °C and relative humidity from 30 to 70%) and jojoba oil addition at the concentrations of 0, 0.5, 1.0, 1.5, and 2.0% on the selected physical properties of hydrogel edible films based on whey protein isolate. Homogenization resulted in stable, film-forming emulsions with bimodal lipid droplet distribution and a particle size close to 3 and 45 µm. When higher drying temperatures were used, the drying time was much shorter (minimum 2 h for temperature of 70 °C and relative humidity of 30%) and a more compact structure, lower water content (12.00–13.68%), and better mechanical resistance (3.48–3.93 MPa) of hydrogel whey protein films were observed. The optimal conditions for drying hydrogel whey protein films are a temperature of 50 °C and an air humidity of 30% over 3 h. Increasing the content of jojoba oil caused noticeable color changes (total color difference increased from 2.00 to 2.43 at 20 °C and from 2.58 to 3.04 at 70 °C), improved mechanical elasticity (the highest at 60 °C from 48.4 to 101.1%), and reduced water vapor permeability (the highest at 70 °C from 9.00·10−10 to 6.35·10−10 g/m·s·Pa) of the analyzed films. The observations of scanning electron micrographs showed the heterogeneity of the film surface and irregular distribution of lipid droplets in the film matrix.

Porous β-tricalcium phosphate (Ca3(PO4)2; β-TCP) was prepared via freeze-drying and the effects of this process on pore shapes and sizes were investigated. Various samples were prepared by freezing β-TCP slurries above a liquid nitrogen surface at −180 °C with subsequent immersion in liquid nitrogen at −196 °C. These materials were then dried under reduced pressure in a freeze-dryer, after which they were sintered with heating. Compared with conventional heat-based drying, the resulting pores were more spherical, which increased both the mechanical strength and porosity of the β-TCP. These materials had a wide range of pore sizes from 50 to 200 µm, with the mean and median values both approximately 100 µm regardless of the freeze-drying conditions. Mercury porosimetry data showed that the samples contained small, interconnected pores with sizes of 1.24 ± 0.25 µm and macroscopic, interconnected pores of 25.8 ± 4.7 µm in size. The effects of nonionic surfactants having different hydrophilic/lipophilic balance (HLB) values on foaming and pore size were also investigated. Materials made with surfactants having lower HLB values exhibited smaller pores and lower porosity, whereas higher HLB surfactants gave higher porosity and slightly larger macropores. Even so, the pore diameter could not be readily controlled solely by adjusting the HLB value. The findings of this work indicated that high porosity (>75%) and good compressive strength (>2 MPa) can both be obtained in the same porous material and that foaming agents with HLB values between 12.0 and 13.5 were optimal.

This study investigates the encapsulation of Tenebrio molitor hydrolysate exhibiting DPP-IV inhibitory activity by spray-drying and electrospraying techniques. First, we optimized the feed formulation and processing conditions required to obtain nano-microcapsules by electrospraying when using Arabic gum as an encapsulating agent and pullulan and Tween 20 as additives. The optimum formulation was also dried by spray-drying, where the removal of the additives was also assayed. Morphology analysis reveals that electrosprayed capsules have a smaller size (1.2 ± 0.5 µm vs. 12.4 ± 8.7 µm) and greater uniformity compared to those obtained by spray-drying. Regarding the surface nitrogen content and DPP-IV inhibitory activity, our results show no significant difference between the electrosprayed capsules and spray-dried capsules containing additives (IC50 of ~1.5 mg protein/mL). Therefore, it was concluded that adding additives during spray-drying allows for a similar encapsulation efficiency and reduced degradation during processing, as achieved by electrospraying technique but providing higher productivity. On the other hand, spray-dried capsules without additives displayed a higher surface nitrogen content percentage, which was mainly due to the absence of Tween 20 in the feed formulation. Consequently, these capsules presented a higher IC50 value (IC50 of 1.99 ± 0.03 mg protein/mL) due to the potential degradation of surface-exposed peptides.

This study focuses on mitigating the decrease in the quality of mulberry after harvest and increasing the value of mulberry products through microwave vacuum drying. The effects of mulberry moisture content on texture properties were investigated, and the test method was optimized through the membership function model and the central composite technique. The influences of the material surface temperature, vacuum degree, and microwave power on the quality of instant mulberry were analyzed comprehensively. A regression model was established to analyze the relationship between each test factor and quality index. The results show that, with increases in the moisture content, both the hardness and chewiness of mulberry present a decreasing trend; when elasticity increases gradually, adhesivity is presented in an inverted V-shaped variation trend, and the cohesiveness remains basically constant. Moreover, the moisture content of mulberry had significant correlations with elasticity, glueyness, chewiness, and hardness (R2 > 0.9). When the moisture content of the samples reached ≤44.07%, the total plate count reached a minimum and changed gradually; thus, the moisture content (44.07%) of mulberry was determined for the technological optimization test. The combination of optimal technological parameters was as follows: material surface temperature = 51.0 °C, vacuum degree = 0.07 MPa, and microwave power = 370 W. Under these optimal technological parameters, the soluble solid content was 42.37%, chewiness was 9.08, and the Vc content was 0.725 mg·(100 g)−1. The average error between the test results and software optimization parameters was 5.88%. The optimized microwave vacuum drying technological parameters improved the drying quality of mulberry significantly. The results can provide theoretical support for the microwave vacuum drying of berries.

The phenols from grape pomace have remarkable beneficial effects on health prevention due to their biological activity, but these are often limited by their bioaccessibility in the gastrointestinal tract. Encapsulation could protect the phenolics during digestion and influence the controlled release in such an intestine where their potential absorption occurs. The influence of freeze-drying encapsulation with sodium alginate (SA) and its combination with gum Arabic (SA-GA) and gelatin (SA-GEL) on the encapsulation efficiency (EE) of phenol-rich grape pomace extract and the bioaccessibility index (BI) of phenolics during simulated digestion in vitro was investigated. The addition of a second coating to SA improved the EE, and the highest EE was obtained with SA-GEL (97.02–98.30%). The release of phenolics followed Fick’s law of diffusion and the Korsmeyer–Peppas model best fitted the experimental data. The highest BI was found for the total phenolics (66.2–123.2%) and individual phenolics (epicatechin gallate 958.9%, gallocatechin gallate 987.3%) using the SA-GEL coating were used. This study shows that freeze-dried encapsulated extracts have the potential to be used for the preparation of various formulations containing natural phenolic compounds with the aim of increasing their bioaccessibility compared to formulations containing non-encapsulated extracts.

Indonesia sebagai negara agraris, sebagian penduduk Indonesia bermata pencaharian di bidang pertanian. Pada umumnya, masyarakat menggunakan pestisida untuk membasmi hama. Karena tingginya penggunaan pestisida maka WHO (2016) menyatakan kasus keracunan pestisida mencapai 193.000 jiwa selama tahun 2012. Untuk mengatasi permasalahan tersebut, biopestisida menjadi bahan alternatif pengganti pestisida karena lebih aman dan ramah lingkungan. Salah satu bahan alam yang berpotensi sebagai biopestisida adalah kulit durian. Rata- rata produksi durian setiap tahunnya 780.032,8 ton/tahun. Limbah kulit durian memiliki berat 60-75% dengan kandungan senyawa metabolit sekunder relatif tinggi belum termanfaatkan secara maksimal. Senyawa tersebut dimanfaatkan sebagai antioksidan dan antimikroba dalam proses pembasmi hama. Biopestisida yang dikembangkan dengan metode sokletasi menghasilkan ekstrak berbentuk cair. Namun, hasil tersebut kurang efektif dan mudah teroksidasi sehingga menurunkan keefektifitasan kadar bahan aktif. Mengatasi masalah tersebut maka perlu dikembangkan inovasi dengan proses enkapsulasi. Artikel ini me-review pengembangan metode enkapsulasi. Metode yang dapat digunakan untuk enkapsulasi biopestisida yaitu ekstrusi, spray chilling dan spray drying. Metode spray drying lebih berpotensi mengenkapsulasi biopestisida dari kulit durian karena memiliki efisiensi enkapsulan lebih tinggi dan hampir mendekati 100%. Distribusi ukuran partikel yang dihasilkan tergolong nanoenkapsulan. Indonesia as an agrarian country, most of Indonesia's people work in agriculture. In general, people use pesticides to eradicate pests. Due to the high use of pesticides, WHO (2016) stated the case of pesticide poisoning reach 193,000 in 2012. To solve the problem, Biopesticide as an alternative of synthetic pesticides because it’s more safe and environmentally friendly. One of the natural ingredients that potentially as biopesticide is durian peel. The average durian production per year is 780,032.8 tons/year. Durian peels waste weighs 60-75% with a relatively high contains of secondary metabolite not yet fully utilized. It’s used as antioxidants and antimicrobials in pesticides. Biopesticide is developed by socletation method. However, the results are less effective because it’s easily oxidized, so reduce the flavonoid efectiveness. To solve this problem, to be developed innovation with encapsulation process. This article reviews the development of encapsulation methods. Methods that can be used for biopesticide encapsulation are extrusion, spray chilling and spray drying. Spray drying method is more likely to encapsulate biopesticides because it has higher encapsulation efficiency and is close to 100%. The resulting particle size distribution is classified as nanocapsul.

Drying herbs is a crucial method for stabilizing and preserving their essential properties and bioactive compounds. Although freeze drying is the preferred method for most herbs, it is expensive due to high energy consumption and operating costs. Biflavonoids are dimeric flavonoids that have recently been recognized as potential molecules possessing biological activities, such as antiviral and antimicrobial activity, and as effective molecules for the treatment of neurodegenerative and metabolic diseases and for cancer therapies. In this study, we performed a comparative analysis of freeze drying, air drying and oven drying to evaluate their effects on biflavonoid content in yellow ginkgo leaves (Ginkgo biloba L.). After drying, we performed spectrophotometric analysis to determine the browning index, pigments, phenolic compounds and antioxidant activity, while HPLC-DAD was used for the identification and quantification of individual biflavones (amentoflavone, bilobetin, ginkgetin, isoginkgetin and sciadopitysin). The most abundant biflavonoids were isoginkgetin and bilobetin, the amounts of which exceeded 1000 µg/g dw in all leaf samples. They were followed by ginkgetin and sciadopitysin, the amounts of which were about 30% lower. The drying method did not influence biflavone content or the total carotenoids, total polyphenols and total flavonoids. Consequently, our study suggests that all three methods may be used for the preparation of yellow ginkgo leaves as a source of biflavones and other bioactive compounds.

Edible mushrooms are high in nutrients, low in calories, and contain bioactive substances; thus, they are a valuable food source. However, the high moisture content of edible mushrooms not only restricts their storage and transportation after harvesting, but also leads to a shorter processable cycle, production and processing limitations, and a high risk of deterioration. In recent years, ultrasonic technology has been widely applied to various food production operations, including product cleaning, post-harvest preservation, freezing and thawing, emulsifying, and drying. This paper reviews applications of ultrasonic technology in the production and processing of edible mushrooms in recent years. The effects of ultrasonic technology on the drying, extraction of bioactive substances, post-harvest preservation, shelf life/preservation, freezing and thawing, and frying of edible mushrooms are discussed. In summary, the application of ultrasonic technology in the edible mushroom industry has a positive effect and promotes the development of this industry.

In the last decade, twin-screw wet granulation became an essential technology for continuous pharmaceutical tablet production. Consequently, interest in (semi-)continuous fluidized bed drying systems as a subsequent processing unit has grown. In parallel, it has become pivotal to fully understand and control manufacturing processes in line with in the quality-by-design paradigm. Formulation-generic prediction models would enormously facilitate digitally enhanced process development and require dedicated experimental data collection and process knowledge. To obtain this knowledge, three experimental campaigns were performed in this work. Firstly, an investigation into the effect of dryer process settings on drying behavior is presented. Secondly, the effect of active pharmaceutical ingredient properties on drying was assessed by producing granules of similar particle size and porosity and evaluating their drying and breakage behavior. Finally, additional experiments with varying active pharmaceutical ingredients and drug load were conducted to increase the genericity of the data set. This knowledge can be used in mathematical process modelling.

The noodles in the market are dry noodles with 8-10% water content. Dried noodles have a longer shelf life because they are less prone to mold growth. Drying noodles with the help of the sun and tray dryers are currently an option because they are efficient and do not require a lot of energy. Reduction of water content is also optimized by soaking wet noodles in salt water. This study aims to determine the effect of soaking noodles in salt water and the flow rate to decrease the water content of noodles. The study began with soaking wet noodles in a salt solution with a variation of 50-150 g/L, then dried for 1 hour using a hybrid method and tray dryer with a flow rate variation of 1.2-3.3 m/s. Observations were made at intervals of 0-1 hour. The results showed that the time and speed of the flow rate can reduce the humidity in the drying chamber of the tray dryer. The lowest water content reduction of up to 11% was obtained when soaking wet noodles in 150 g/L salt solution and at the highest flow rate of 3.3 m/s. The ANOVA results show that the drying method with tray dryer is more optimal than hybrid drying. Thus, this method can be a solution to optimize the noodle drying process quickly and efficiently.

Investigated were the influence of drying and pressing parameters of rapeseed, sunflower, and safflower seeds on oil yield, as well as antioxidant addition on the oxidative stability of cold pressed oils. The parameters of the oilseeds and cold pressed oils quality (moisture content, iodine value, saponification value, peroxide value, free fatty acids, and insoluble impurities content) were determined using standard methods. In terms of oxidative stability, rosemary, green tea, and pomegranate extracts were used as natural antioxidants, and propyl gallate was used as synthetic antioxidant. The results showed that the moisture content of the oilseeds, as well as nozzle size and electromotor frequency of the press had an effect on the yield of cold pressed oil. By reducing the nozzle size and electromotor frequency, the volume of produced cold pressed oil increased. Rosemary extract effectively increased the oxidative stability of sunflower and safflower oils, and green tea extract increased the stability of rapeseed oil. Greater stabilisation of the tested oils was achieved with the addition of 0.4% of natural antioxidants compared to the addition of 0.2 %. The synthetic antioxidant, propyl gallate, failed to stabilise safflower oil, and unlike the natural antioxidants, it was less protective for rapeseed and sunflower oil.

Thermoultrasound (USB) as a promising alternative to traditional hot water (HWB) blanching was employed to blanch sweet potatoes and its influence on enzyme activity, drying behavior, energy consumption and physiochemical properties of sweet potatoes were investigated. Results showed that successive increases in blanching temperature and time resulted in significant (p

As the pre-process of storage and processing, rice drying is a key link to ensuring grain quality. A scientific and reasonable drying process can maintain grain quality and realize grain loss reduction, energy savings, and emission reduction. By establishing the response surface (RSM) regression model, the relationship between various experimental factors and quality indicators was analyzed, and the reasons for the results were explained. The optimized parameter combination was a hot air temperature of 43.14 °C, hot air humidity of 48.00%, initial moisture content of 23.80%, hot air velocity of 0.70 m/s, and hysteresis ratio of 3.55. Under this parameter combination, the drying characteristics (net drying time = 157.61 min, germination rate = 94.15%), processing quality (burst waist increase rate = 3.48%, whole rice rate = 70.458%), and nutritional quality (fatty acid value = 20.93 mg, resistant starch concentration = 195.26 μg/g, protein content change = 8.53 g/100 g, fat content change = 2.37 g/100 g) of rice after drying improved. The relative error between the validation results and the optimized results was 4.68%, indicating that the optimized process parameters can improve the efficiency and quality of rice drying. According to the regression model, the process reference chart with the process retrieval and prediction function was drawn, and the corresponding high-quality control scheme was given, providing a reference for the parameter settings of actual drying operations. The optimized drying process parameter combination effectively reduced the moisture gradient inside rice grains, drying stress, and the occurrence of cracks, thereby improving the appearance, quality and nutritional value of rice after drying. Moreover, the process reference chart can provide a reference for the actual preliminary processing technology of rice after production and a theoretical basis for an in-depth exploration of the mechanism of changes in rice quality.

The aim of the study was to compare the encapsulation of linseed oil and its ethyl esters using two coating materials (maltodextrin with whey protein concentrate (WPC) vs. maltodextrin with gum arabic) and two drying methods (spray-drying vs. freeze-drying) to obtain powders with the highest oxidative stability. A comparison was made based on the properties of emulsions (morphology, particle size distribution, and stability) and powders (morphology, physicochemical properties, fatty acid composition, and oxidative stability). The powder’s oxidative stability was determined based on the Rancimat protocol. The most uniform distribution of oil droplets in prepared emulsions was stated for ethyl esters in a mixture of maltodextrin and gum arabic. Emulsions with WPC had a bimodal character, while those with gum arabic had a monomodal character. Gum arabic promoted emulsion stability, while in samples containing WPC, sedimentation and creaming processes were more visible. Powders obtained using spray-drying had a spherical shape, while those obtained by freeze-drying were similar to flakes. Although encapsulation efficiency was the highest for freeze-dried powders made of linseed ethyl esters with gum arabic, the highest oxidative stability was stated for powders made by spray-drying with WPC as wall material (independently of linseed sample form). These powders can be easily applied to various food matrices, increasing the share of valuable α-linolenic acid.

Air-dried beef, a traditional dry fermented meat product in China, whose quality is largely influenced by processing conditions. In this study, contact ultrasound (CU) and infrared radiation (IR) were employed to enhance hot air drying (HAD), with an investigation into the mechanisms underlying improvements in quality and flavor. Samples subjected to CU and IR treatments during HAD (CU-IRD) demonstrated superior color (L* = 42.68, a* = 5.05, b* = −3.86) and tenderness (140.59 N) than HAD group, primarily attributed to reduced drying times and alterations in ultrastructure. Analyses utilizing SDS-PAGE and total volatile basic nitrogen (TVB-N) revealed that HAD and CU-HAD resulted in significant protein oxidation (197.85 mg TVB-N/kg and 202.23 mg TVB-N/kg, respectively), while IR treatments were associated with increased thermal degradation of proteins, producing lower molecular weight peptides. Compared with HAD group, the activities of certain lipases and proteases were enhanced by ultrasound and infrared treatments, leading to the release of greater amounts of free fatty acids and flavor amino acids. Furthermore, the thermal effects of infrared and the cavitation effects of ultrasound contributed to increased fat oxidation, amino acid Strecker degradation, and esterification reactions, thereby augmenting the diversity and concentration of volatile flavor compounds, including alkanes, ketones, aldehydes, and esters. These findings indicate that the synergistic application of CU and IR represents a promising strategy for enhancing the quality of air-dried beef.

A high-resolution infrared (IR) camera was used for temperature measurements in a pharmaceutical formulation (mannitol/sucrose solution, 4:1%, m/m) during a freeze-drying process. The temperature was measured simultaneously at the surface as well as vertically (e.g., in-depth) along the side of custom-made cuvettes equipped with a germanium (Ge) window. Direct imaging during 45 h from −40 °C to 40 °C took place every 60 s on the surface and on the side with 0.28 × 0.28 mm per IR-pixel providing 2700 thermograms. The spatial resolution per cuvette was approximately 4225 pixels for the surface view (without a probe) and 6825 IR-pixels for the side view. Temperature effects and gradients due to the presence of a Pt100 and a LyoRx-probe in the pharmaceutical formulation were clearly visible and were quantified during the freezing step as well as the primary and secondary drying stages. The temperature was about 3.5 K higher during primary drying as compared to the temperature measured in the same material in adjacent cuvettes without probes. During secondary drying, evaporative cooling of upper layers was clearly visible.

The inherent characteristics of cellulose-derived aerogels, such as their natural abundance and environmental friendliness, make them highly interesting. However, its significant shrinkage before and after the supercritical drying procedure and low mechanical strength limit its potential application. Here, we propose a strategy to prepare cellulose diacetate aerogels (CDAAs) with low drying shrinkage, exceptional thermal insulation, and superior mechanical strength. The low drying shrinkage (radial drying shrinkage of 1.4%) of CDAAs is attributed to their relative strong networking skeletons, which are greatly formed by tert-butanol solvent exchange in exerting the interaction of reducing the surface tension force. In this case, CDAAs are eventually endowed with the low bulk density of 0.069 g cm−3 as well. Additionally, as-prepared CDAAs possess an abundant three-dimensional networking structure whose pore size is concentrated in the diameter range of ~50 nm, and the result above is beneficial for improving the thermal insulation performance (thermal conductivity of 0.021 W m−1 K−1 at ambient environmental and pressure conditions). On the other hand, the optimal compressive stresses of CDAAs at 3% and 5% strain are 0.22 and 0.27 MPa respectively, indicating a mechanically well robustness. The above evidence demonstrates indeed the exceptional thermal insulation and superior compressive properties of CDAAs. This work may provide a new solution for developing a kind of high-performance cellulose-derived aerogel in the future.

Among the slope hazards caused by rainfall, not all of them occur directly during storm washout, and the wetting–drying cycles’ effect on the rainfall–evaporation process is an important cause of shallow slope instability. In this study, taking the slope of the open-pit coal mine dumps in Cam Pha, in the Quang Ninh region of Vietnam, as the research object, we carry out experiments on the physical properties of the rock body under different wetting–drying cycles, as well as numerical analyses. The results show that the wetting–drying cycles significantly affect the physical and mechanical parameters and permeability of the rock body. In the process of the wetting–drying cycle, a transient saturated zone occurs on the surface of the slope, and the range of the unsaturated zone inside the slope body decreases with the increase in the number of wetting–drying cycles. Moreover, the infiltration line keeps moving downward, but the rate of downward movement is slowed down by the decrease in the gradient of matrix suction affected by rainfall. Under the influence of the wetting–drying cycles, the slope displacement, plastic zone, and maximum shear strain increment range gradually approach the slope surface with the wetting–drying cycles, and the displacement peak gradually increases. A dump is a site for the centralized discharge of mining waste, formed by the crushing and stockpiling of the original rock formation. Bang Nau is the name of the dump considered in this study. After multiple rainfall events, the slope stability under five wetting–drying cycles decreases from 1.721 to 1.055, and the landslide mode changes from a whole landslide to a single-step shallow landslide, with a certain landslide risk. It is necessary to strengthen the slope stability as the landslide risk is very high, and it is necessary to strengthen the monitoring and inspection of the slope.

α-Fe2O3 and FeMnO3/α-Fe2O3 fibers were successfully prepared via Solution Blow Spinning (SBS). The effect of drying during the SBS process on fiber morphology was evaluated by scanning electron microscopy (SEM), transmission electron microscopy (TEM), and N2 adsorption–desorption isotherms. A slow drying promoted continuous fibers with rough surfaces and lower average diameters. However, fast drying enabled the production of fibers with low densification and many surface pores with higher BET-specific surface areas. The porous fibers produced have potential applications in energy generation and storage.

Black rice is a functional food due to its higher protein, fiber, iron, antioxidant compounds, and other health benefits than traditional rice. The ultrasonic (US) pretreatments (10, 20, and 50 min) followed by hot-air drying (50, 60, and 70 °C) were applied to study the drying kinetics, mathematical modeling, thermodynamics, microstructure, bioactive profile, volatile compounds and to lock the nutritional composition of selenium-enriched germinated black rice (SeGBR). Ultrasonic-treated samples exhibited a 20.5% reduced drying time than control ones. The Hii model accurately describes the drying kinetics of SeGBR with the highest R2 (>0.997 to 1.00) among the fifteen studied models. The activation energy values in US-SeGBR varied from 3.97 to 13.90 kJ/mol, while the specific energy consumption ranged from 6.45 to 12.32 kWh/kg, which was lower than untreated. The obtained thermodynamic attributes of dried black rice revealed that the process was endothermic and non-spontaneous. Gallic acid, kaempferol, and cyanidin 3-glucoside were present in high concentrations in phenolics, flavonoids, and anthocyanins, respectively. The HS-SPME-GC–MS investigation detected and quantified 55 volatile compounds. The US-treated SeGBR had more volatile compounds, which may stimulate the release of more flavorful substances. The scanning electronic micrograph shows that the US-treated samples absorbed high water through several micro-cavities. Selenium concentration was significantly higher in US-treated samples at 50 °C than in control samples. In conclusion, ultrasound-assisted hot-air drying accelerated drying and improved SeGBR quality, which is crucial for the food industry and global promotion of this healthiest rice variety.