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Tooth extractions can result in alveolar bone dimensional changes, necessitating additional bone grafting for implant placement. Alveolar ridge preservation (ARP) aims to counteract postextraction changes. This case series evaluates the bone regenerative properties of a freeze-dried bone allograft (FDBA) and the clinical outcomes of implants in grafted extraction sites. A total of 33 patients were enrolled, undergoing single/multiple tooth extractions followed by ARP. Biopsy samples were harvested during implant placement for histologic and histomorphometric analysis. Clinical outcomes included marginal bone loss and pink esthetic score (PES). Twenty-five patients completed the study. FDBA-augmented sockets exhibited new bone formation adjacent to graft particles. Implants (n = 25) showed 100% survival and success rates at 1 and 2 years. PES improved significantly over time (P < .001), while marginal bone loss did not significantly differ at 1 and 2 years (P = .096). Specimens showed trabecular bone, residual FDBA particles, and marrow spaces. High magnification revealed immature bone and woven bone bridges around graft particles. No inflammatory cells were observed. This case series provides valuable insights into ARP performed with FDBA (as implants were placed after 3 months of healing without any additional bone augmentation), the histologic outcomes were favorable, and implants were successful after a 2-year follow-up period. [ABSTRACT FROM AUTHOR]

This paper deals with a problem of tactical planning of production activities. It considers the case of the world's largest phosphate production site, with several mines, several washing plants, and a drying plant, with transport of merchantable phosphate ores (MOs) by rail or pipeline. The tightening of product quality requirements by customers prevents from continuing to plan its production with the current rules. Currently, the plants are managed quite independently, source ores (SOs) are pre-assigned to the MOs for blending, and the MO production routings in the washing plants are predetermined. We propose a model that ensures flexibility in the production of MOs through the choice of dynamic blends and routings. Our approach goes beyond any pre-allocation of resources and aims at synchronising the flows of the washing plants. This specific problem of blending production and planning has not been addressed in the literature. Still, it is widely encountered in many mining industries and offers perspectives for the application of the approach proposed. Numerous tests show that this model ensures the quality constraints related to the composition of several chemical components, with a generalised use of the most economical routings while ensuring horizontal and vertical alignment of decisions. [ABSTRACT FROM AUTHOR]

By employing brute-force molecular dynamics, umbrella sampling, and seeding simulations, we investigate homogeneous nucleation during melting and freezing of hard spheres. We provide insights into these opposing phase transitions from the standpoint of classical nucleation theory. We observe that melting has both a lower driving force and a lower interfacial tension than freezing. The lower driving force arises from the vicinity of a spinodal instability in the solid and from a strain energy. The lower interfacial tension implies that the Tolman lengths associated with melting and freezing have opposite signs, a phenomenon that we interpret with Turnbull's rule. Despite these asymmetries, the nucleation rates for freezing and melting are found to be comparable. [ABSTRACT FROM AUTHOR]

In this work, we implemented an off-axis digital holographic microscopy (DHM) setup to study the behavior of liquid drops on nanostructured porous silicon (PS) membranes. When a liquid comes into contact with the PS structure, capillary action and surface tension give rise to imbibition of the liquid into the intricate volume of the pores. At the same time, the vapor field developed around the drop enhances liquid condensation and evaporation into and from the pores. The complex interplay between these phenomena (capillary driven internal flows, condensation, and evaporation) is not yet fully understood but the methods we propose can provide new insights. We demonstrate how DHM allows determining the filling fraction of the porous membrane around drying drops of water and isobutyl alcohol. The phase information obtained from registered holograms provides quantitative information that permits to reconstruct the filling fraction along the porous membrane and its evolution during the drying process. Additionally, relevant parameters such as speed and contact angle during retraction of the drops can be measured. These methods can be further extended to other porous materials, such as porous alumina, micro- and macro-PS, to develop better fluid-dynamic models for describing fluid behavior in highly confined structures. [ABSTRACT FROM AUTHOR]

Porous composite battery electrode performance is influenced by a large number of manufacturing decisions. While it is common to evaluate only finished electrodes when making process adjustments, one must then make inferences about the fabrication process dynamics from static results, which makes process optimization very costly and time-consuming. To get information about the dynamics of the manufacturing processes of these composites, we have built a miniature coating and drying apparatus capable of fabricating lab-scale electrode laminates while operating within an X-ray beamline hutch. Using this tool, we have collected the first radiography image sequences of lab-scale battery electrode coatings in profile, taken throughout drying processes conducted under industrially relevant conditions. To assist with interpretation of these image sequences, we developed an automated image analysis program. Here, we discuss our observations of battery electrode slurry samples, including stratification and long-term fluid flow, and their relevance to composite electrode manufacturing.

Objective: The predictability and long-term success of periodontal regeneration begins with oral hygiene education, disease management, and an individually tailored periodontal maintenance protocol. The treatment outcomes could be enhanced when biologics and bone grafts are combined. The aim of this report was to describe the outcome of two complex infrabony defects in the same patient treated with recombinant human platelet-derived growth factor-BB (rhPDGF-BB) and freeze-dried bone allograft (FDBA) over 10 years. Case presentation: Two complex infrabony defects were treated following guided tissue regeneration principles and procedures. Fullthickness flaps were raised to allow visualization of the defects. The areas were debrided, and exposed root surfaces were planed. FDBA and rhPDGF-BB were combined to fill both defects. A collagen membrane was used over the bone graft in one case. The flaps were reapproximated to achieve primary closure. The patient was seen for regular periodontal maintenance visits and clinical and radiographic follow-ups over 10 years. Throughout the examination periods, the probing depths improved without bleeding on probing, and there was radiographic evidence of bone regeneration. Conclusion: The growth factorinfused bone graft was successfully utilized for periodontal regeneration in complex bony defects. [ABSTRACT FROM AUTHOR]

Plant polysaccharides, as significant functional macromolecules with diverse biological properties, are currently receiving increasing attention. Drying technologies play a pivotal role in the research, development, and application of various foods and plant polysaccharides. The chemical composition, structure, and function of extracted polysaccharides are significantly influenced by different drying technologies (e.g., microwave, infrared, and radio frequency) and conditions (e.g., temperature). This study discusses and compares the principles, advantages, disadvantages, and effects of different drying processes on the chemical composition as well as structural and biological properties of plant polysaccharides. In most plant-based raw materials, molecular degradation, molecular aggregation phenomena along with intermolecular interactions occurring within cell wall components and cell contents during drying represent primary mechanisms leading to variations in chemical composition and structures of polysaccharides. These differences further impact their biological properties. The biological properties of polysaccharides are determined by a combination of multiple relevant factors rather than a single factor alone. This review not only provides insights into selecting appropriate drying processes to obtaining highly bioactive plant polysaccharides but also offers a fundamental theoretical basis for the structure–function relationship of these compounds. [ABSTRACT FROM AUTHOR]

Probiotics have gained significant attention owing to their roles in regulating human health. Recently, spray drying has been considered as a promising technique to produce probiotic powders due to its advantages of high efficiency, cost-saving, and good powder properties. However, the severe environmental conditions from drying and digestion can significantly reduce cell viability, resulting in poor bioaccessibility and bioavailability of live cells. Therefore, there is a need to develop effective targeted delivery systems using spray drying to protect bacteria and to maintain their physiological functions in the targeted sites. This review highlights recent studies about spray-dried targeted delivery vehicles for probiotics, focusing on key strategies to protect bacteria when encountering external stresses, the formation mechanism of particles, the targeted release and colonization mechanisms of live cells in particles with different structures. Advances in the targeted delivery of live probiotics via spray-dried vehicles are still in their early stages. To increase the possibilities for industrialization and commercialization, functional improvement of microcapsules in terms of protection, targeted release, and colonization of bacteria, as well as the effect of spray drying on bacterial physiological functions in the host, need to be further investigated. [ABSTRACT FROM AUTHOR]

Mango powders were supplemented with probiotics and then subjected to heat pump drying. The study evaluated the physicochemical, biochemical, and probiotic properties of the resulting mango powders. Through the effects of thickening additives type (sodium alginate and Arabic gum), concentration and drying temperature have been shown to have a direct effect on the objective functions of interest. The results showed that the foam stability increased approximately 2.14 times (MPD‐S), the solubility of powders tended to be similar to 67.65 ± 0.40%, while microbial density decreased and remained within the allowable limit of 6.9 × 106 CFU/mL (MPD‐G). Through heat pump drying, these values were drastically reduced. The mango powders were mixed for a second time to improve the organoleptic values and showed commercial viability with a score greater than 11.2. [ABSTRACT FROM AUTHOR]

This study was conducted to analyze the effect of foam mat drying (FD) technology on the anthocyanin extraction from Syzygium cumini (Jamun) pulp. Jamun pulp was foamed using a hand mixer with the incorporation of egg albumin and methylcellulose. The drying process involved three different techniques: hot air foam drying, vacuum foam drying, and microwave foam drying. Microwave foam drying was selected as the preferred method based on the recovery of anthocyanin, with drying power options of 180, 360, and 540 W. For hot air foam drying and vacuum foam drying, temperatures of 50 °C, 70 °C, and 100 °C were employed. It was found that microwave drying with 180 W had maximum anthocyanin recovery, whereas vacuum and hot air drying showed lesser anthocyanin content. The anthocyanin content obtained at this power level was determined to be 491.42 ± 6.97 mg/100 g, indicating a significant increase compared to the initial content. Using lower power levels in microwave FD has proven advantageous by preventing the degradation of anthocyanins due to decreased exposure to heat. Subsequently, various analyses were conducted from the extracts obtained from microwave power 180 W, which included total phenolic content (TPC), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), and antimicrobial assay. Lower values of TPC were found because of the breakdown of bioactive compounds due to higher power levels. An increased quantity of % DPPH activity was observed. The extract exhibited notable antibacterial efficacy, although no significant antifungal impact was detected. These characterizations offer valuable information about the composition and potential uses of the anthocyanin extract obtained through microwave FD at 180 W power. [ABSTRACT FROM AUTHOR]

The effects of hot air temperature and slice thickness on the drying kinetics and quality of Hami melon slices (HMS) were studied. HMS (3 mm and 5 mm) were carried out in a forced convection drying oven at temperatures ranging from 60 ~ 90 °C. The increase in hot air temperature and the decrease in slice thickness led to shorter drying times and higher drying rates. The drying rate curves indicated that the drying process of HMS did not exhibit a constant drying rate period. In the drying kinetics modeling process, the Explinear model was suited for describing the drying curves with higher accuracy. According to Fick's second law, the moisture effective diffusion coefficient of 3 mm and 5 mm HMS ranged from 4.72 ~ 15.96 × 10-11m2/s at temperatures of 60, 70, 80, and 90 °C. When the thickness of HMS were 3 mm and 5 mm, the activation energies were 30.13 and 43.75 kJ/mol, respectively. When dried at low temperatures, the color of HMS was closer to fresh Hami melon. With the increase of hot air temperature, the hardness of HMS decreases and the rehydration increases. When the thickness of the HMS decreases, the hardness of the slices decreases and the rehydration increases. [ABSTRACT FROM AUTHOR]

Haemorrhagic shock is a leading cause of death worldwide. Blood transfusions can be used to treat patients suffering severe blood loss but donated red blood cells (RBCs) have several limitations that limit their availability and use. To solve the problems associated with donated RBCs, several acellular haemoglobin-based oxygen carriers (HBOCs) have been developed to restore the most important function of blood: oxygen transport. One promising HBOC is the naturally extracellular haemoglobin (i.e. erythrocruorin) of Lumbricus terrestris (LtEc). The goal of this study was to maximise the portability of LtEc by lyophilising it and then testing its stability at elevated temperatures. To prevent oxidation, several cryoprotectants were screened to determine the optimum formulation for lyophilisation that could minimise oxidation of the haem iron and maximise recovery. Furthermore, samples were also deoxygenated prior to storage to decrease auto-oxidation, while resuspension in a solution containing ascorbic acid was shown to partially reduce LtEc that had oxidised during storage (e.g. from 42% Fe3+ to 11% Fe3+). Analysis of the oxygen equilibria and size of the resuspended LtEc showed that the lyophilisation, storage, and resuspension processes did not affect the oxygen transport properties or the structure of the LtEc, even after 6 months of storage at 40 °C. Altogether, these efforts have yielded a shelf-stable LtEc powder that can be stored for long periods at high temperatures, but future animal studies will be necessary to prove that the resuspended product is a safe and effective oxygen transporter in vivo. [ABSTRACT FROM AUTHOR]

Background: Dates are highly perishable fruits, and maintaining their quality during storage is essential for both commercial viability and consumer satisfaction. One effective strategy for preserving their nutritional and functional properties is through drying, which reduces moisture content and inhibits microbial growth while concentrating essential nutrients. This study compared the impact of three drying methods (sun drying, hot air oven drying, and cabinet drying) on the chemical, functional, and microbial properties of date flour. The flesh of two date varieties, Amber and Sukkari, was processed by washing, drying at 65°C, milling, and sieving to obtain fine flour, which was then subjected to analysis. Results: The results revealed that fat (5.35 ± 0.07%), protein (10.50 ± 0.00%), and crude fiber (8.57 ± 0.59%) contents were higher in hot‐air oven‐dried amber date fruit. Moisture (12.94 ± 0.63%), ash (2.37 ± 0.03%), and vitamin C (0.024 ± 0.00 mg/100 g) contents were reported to be higher in sun‐dried Sukkari date due to the slower drying process and exposure to lower drying temperatures during sun drying, which allows for minimal thermal degradation of heat‐sensitive compounds like vitamin C. Oven‐dried Amber date powder displayed greater water absorption (1.10 mL/g) and solubility (66.60%). In terms of microbial analysis, both hot air oven‐dried Amber and Sukkari dates had the lowest total viable count (1.19 × 105 and 9.45 × 104 CFU/mL, respectively). Conclusion: Hot air oven drying is a suitable method for drying date fruit as it results in the highest retention of protein, fiber, and ash content while also maintaining low moisture levels, reducing microbial growth, and improving shelf life. [ABSTRACT FROM AUTHOR]

AbstractIn this study, hot air drying (HD), microwave drying (MD), infrared drying (IRD) and microwave assisted infrared drying (MID) technologies were used in the wine-drying process of Radix paeoniae Alba (RPA). The effect of drying techniques on drying kinetics, temperature distribution, color profile, microstructure, crystal structure and volatile components of dried RPA were investigated. The results revealed that MID technology improved drying efficiency and uniformity, achieving the shortest drying time of 11 min. The MID method resulted in the most significant color change (ΔE = 9.8). Microwave and infrared caused the collapse of surface structure, while microwave specifically damaged the protein structure. A total of 60 volatile compounds were identified in RPA and their dried products, with organosilicon, phenols and esters being the main volatile components. The wine-drying process intensified the “wine aroma” of the dried RPA, and the destruction of structure by MID method promoted the release of organosilicon and paeonol. [ABSTRACT FROM AUTHOR]

Compared with compacted block, the bentonite granules (BG) were increasingly considered as feasible sealing materials for deep geological disposal, due to its superior operationality and installation efficiency. However, further studies are needed to assess the hydraulic response and microstructural evolution of BG. This work focused on the water retention behavior of BG specimens prepared with different grading curves and void ratios (0.6, 0.8 and 1.0), under confined/unconfined conditions following wetting and drying paths. The specimens' pore structure and its evolution were studied using mercury intrusion porosimetry. Results indicated that the water retention capacity was generally unique at high suctions (> about 10 MPa) due to adsorption mechanism, while it was related to pore structure at low suctions. Under confined condition, wetting caused macropore (i.e., inter-aggregate/pellet pores) compression and pore structure rearrangement, while the inter-particle pores kept almost unchanged. BG specimen with more and coarser granules initially exhibited more and bigger macropores, and its initial granular structure was progressively lost upon wetting. Meanwhile, the volume expansion was relatively limited upon wetting at high suctions, below which it gradually became obvious. Comparatively, wetting caused macropore enlargement and even cracks generation under unconfined condition. After saturation under confined condition, drying caused initially macropore contraction and the granular structure was somewhat recovered that could result in further opening of cracks. Besides, the shrinking rate gradually became slow at suction > about 30 MPa. This study is conducive to comprehension and design of engineered barrier system for deep geological disposal. [ABSTRACT FROM AUTHOR]

Waterlogging during the anthesis, exacerbated by continuous rainy weather and heavy soil, has become a primary limiting factor affecting wheat yield in southern China's rice‐wheat rotation regions. Previous research indicates that utilizing exogenous 6‐benzylaminopurine (6‐BA) can effectively alleviate the adverse effects of continuous rain on wheat yield, while the fundamental process is yet to be fully understood. In this research, two wheat varieties with contrasting waterlogging sensitivities were selected, which were exposed to waterlogging and shading for 7, 11, and 15 days after anthesis. Subsequently, three different concentrations of 6‐BA solution (15, 25, and 35 mg L−1) were applied through spraying. The application of 6‐BA significantly increased the total soluble sugar and starch content in grains during the filling process, as well as enhanced the activities of starch synthesis‐related enzymes: sucrose synthase (SuS, EC 2.4.1.13), ADP‐glucose pyrophosphorylase (AGPase, EC 2.7.7.21), and starch phosphorylase (Pho, EC 2.4.1.1). Moreover, the application of 6‐BA notably enhanced the transfer and transport rate for non‐structural carbohydrates (NSC) in the stem and sheath. It resulted in a notable increase in the distribution ratio of dry matter in the grain, ultimately leading to higher grain weight and yield. Applying 6‐BA through spraying mitigated the adverse effects of waterlogging and shading on starch accumulation and dry matter transport in grains, thereby improving grain weight. The most effective concentration in this experiment was 25 mg L−1. [ABSTRACT FROM AUTHOR]

Intermittent streams periodically cease to flow but still support diverse aquatic assemblages. Community dynamics within intermittent streams are likely driven by a wide range of factors, including drying regime, refuge availability, and connectivity with perennial systems.We compared fish community dynamics over the course of a drying and rewetting period to quantify differences in fish community composition and recovery trajectories across a gradient of drying. We predicted that shifts in fish community structure as streams dry and rewet would be similar across streams with similar drying regimes and streams with more severe drying would be less likely to recover when streams rewetted.Seasonal shifts in community composition were variable in streams that retained isolated pools, with similar patterns occurring in streams of similar size.Despite a lack of synchrony in shifts in community composition among sites, fish communities exhibited recovery post‐drying across all drying regimes.The quick recovery of stream fish communities after drying may suggest intermittent streams provide beneficial habitats or resources and highlight the importance of network connectivity to allow community recovery after drying. [ABSTRACT FROM AUTHOR]

When used in the appropriate context, timber structures might have lower embodied carbon than their concrete and steel counterparts, making timber a popular material for sustainable construction practices. To continue constructing with timber we require more in-depth exploration into timber joinery, which dictates the structural stability and performance of timber-framed construction. Moisture can affect the performance of timber joints. Rapid moisture changes over time can lead to joint failure, affecting the structure's stability and safety. It is therefore important to understand how natural moisture weathering changes affect timber joints to ensure the longevity and safety of structures made from timber. This paper presents and discusses the results of a series of tests conducted by subjecting samples of timber joints to cyclically varying moisture conditions for several cycles and ultimately judging their effect on the performance of timber joints by measuring their rotational stiffness. The experiments select three commonly used timber joint reinforcement methods — traditional mortise and tenon joints, mortise and tenon dowel reinforcement and mortise and tenon glue reinforcement — to represent the majority of timber buildings in the UK. The results were compared to identify the advantages and disadvantages of the three reinforcement methods. The outcomes demonstrate that prolonged exposure to moisture can have a great impact on the performance of timber connections, resulting in decreased stiffness and strength. The use of reinforcement methods, however, such as mortise and tenon dowel reinforcement or mortise and tenon glue reinforcement, can mitigate the negative effects of moisture weathering changes on timber joints. This paper emphasises the importance of understanding moisture weathering changes and their impact on timber joints to ensure the longevity and safety of structures made from timber. [ABSTRACT FROM AUTHOR]

Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation for preservation. Encapsulation, mainly through freeze-drying, is a promising solution. This study, which explores the impact of different maltodextrin concentrations on the physical and chemical properties of encapsulated Jack Bean protein concentrate, has the potential to advance food technology and nutrition significantly. The methodology involved descriptive analysis and the addition of maltodextrin at three distinct concentrations: 10%, 20%, and 30% (w/w), relative to the weight of the ingredients. Meanwhile, the parameters investigated included protein content, yield, total solids, water and oil absorption, encapsulation effectiveness, and microstructure, which were studied using Scanning Electron Microscopy (SEM). The results revealed that the concentration of maltodextrin significantly influenced the encapsulation process. The protein content, water absorption, oil absorption, porosity, and encapsulation efficiency reached their peak at a maltodextrin concentration of 10%, with values of 27.26 ± 0.18%, 2.20 ± 0.05 g/g, 2.15 ± 0.02 ml/g, 0.52 ± 0.5%, and 73.19 ± 0.3%, respectively. Conversely, a 30% concentration of maltodextrin led to an increase in the yield to 61.33 ± 0.35% and the total solids to 92.52 ± 0.13%. The freeze-drying process resulted in non-uniform shapes in the microstructure in all treatments. [ABSTRACT FROM AUTHOR]

Bovine colostrum is the initial milk produced after birth that contains high levels of immunoglobulins and antimicrobial peptides. This study examined the production of bovine colostrum powder using two methods including spray- and freeze-drying. Spray-drying involves quickly drying a liquid or slurry with hot gas, while freeze-drying is a low-temperature dehydration process that preserves the product by freezing it and at reduced pressure. The aim was to compare the effectiveness of spray-drying versus freeze-drying in producing colostrum powder, focusing on protein and defensive protein content. The freeze-drying sample contained higher levels of protein and defensive proteins (IgG and IgA) compared to spray-drying. The DPPH value was high in freeze-dried samples, while higher values of FRAP, TPC, and ABTS were found in spray-dried samples. Microbiological analysis indicated freeze drying generally yielding lower counts. Sensory evaluation suggested that spray-dried colostrum scored higher for flavor and aroma, while freeze-dried samples were preferred in appearance. Overall, the study underscored the distinction between spray=drying and freeze-drying in producing bovine colostrum powder, with implications for nutritional content and sensory attributes. [ABSTRACT FROM AUTHOR]

Coating materials and fluctuations in inlet temperature are crucial components of the encapsulation process, with both factors affecting the physical, chemical, and functional qualities. Therefore, this study aimed to determine the optimal properties of Jack Bean tempeh hydrolyzate using maltodextrin and Gum Arabic coating materials at a specific spray drying temperature. The experimental method consisted of 80% (w/w) maltodextrin, 20% (w/w) Gum Arabic, and a combination of both, with variations in inlet temperature at 140°C, 150°C, and 160°C. The results showed that 20% Gum Arabic treatment at a spray drying temperature of 150°C produced the best hydrolyzate characteristics of Jack Bean tempeh. Based on the SEM analysis, the morphology of the hydrolyzate particle had a spherical and wrinkled shape. Additionally, FTIR results showed no significant structural difference between the sample treatment and the uncoated control. [ABSTRACT FROM AUTHOR]

Encapsulation plays a vital role in the food industry, known for its multifunction constituents' preservation, covering undesirable food components (taste, color, flavor), nutritional and functional components incorporation, and under controlled conditions (time and rate) release of encapsulation ingredients. Milk proteins are highly demanding encapsulating material and are investigated at large scale to design encapsulating devices. Polyphenols, flavorings, fatty acids, minerals, and hydrophobic vitamins are within encapsulating bioactives. Milk protein is widely used in the microencapsulation (ME) of probiotics and in comparison to other biomaterials offers more benefits. Milk protein includes whey protein and casein and several techniques are developed to make use of them in the ME of multiple probiotic strains (Bifidobacterium, Lactobacillus). This review will cover all the possible aspects of dairy proteins and their properties that enabled them to be used as encapsulating material. This review will also discuss the range of hydrophobic and hydrophilic components delivered from milk protein and their utilization in the formation of encapsulating agents. Overall, this study aimed to explore the emerging role of encapsulation in the food industry, characterize milk proteins as effective encapsulation agents, investigate their synergism with nondairy encapsulating materials, and evaluate various encapsulation techniques. [ABSTRACT FROM AUTHOR]

Summary: The quality of processed products can be adversely affected by uncontrollable batches of mangoes, which exhibit heterogeneous characteristics. This study aimed to establish predictive models for sugar and organic acid contents (dependent variables) in processed products using the initial compositions of fresh mangoes. Three mango cultivars (cv. 'Kent', cv. 'Keo Romeat', and cv. 'Keo Chen') were classified as low‐density and high‐density groups. Each group of mangoes at the green‐mature, mid‐ripe, and ripe stages was processed into pasteurised purees, dried slices, and mango chips. Prediction models were established using a mix of simple linear regression (SLR) based on the initial content and Analysis of Variance (ANOVA) to identify the impact of qualitative variables (ripening stage, cultivar‐density, and processing technique). In processed mangoes, 13% sucrose content was estimated to accumulate with the three qualitative variables, whereas glucose and fructose contents decreased from their initial levels by 10% and 7%, respectively. Processing techniques can predict the ratio of sugars/acids (S/A) in processed products, regardless of the ripening stage or cultivar‐density. Similar to S/A, citric acid and malic acid contents in mango products were significantly increased by processing techniques. The initial content and processes were insufficient to predict the final contents of the same parameters in processed mangoes; therefore, some models need to include the effects of ripening stage and cultivar‐density to improve the prediction. These relevant explanatory variables contributed significantly to the development of the models, resulting the accuracy of predictive models with normalised root mean square errors (NRMSEs) lower than 10%, except for malic acid (14.04%). In conclusion, it is feasible to estimate the sugar and acidity levels in processed mangoes, offering promising possibilities for ensuring consistent quality of mango‐based products. [ABSTRACT FROM AUTHOR]

The pursuit of energy-efficient and uniform processing drives ongoing research in microwave-assisted freeze drying (MWFD). While microwave application is acknowledged for its potential to reduce energy consumption of freeze drying applications, it introduces new challenges to gentle processing, particularly in achieving uniformity of processing due to the inherent uneven microwave field distribution in the drying chamber. This study investigates the impact of maximum drying temperature (Tmax) and microwave power input on energy consumption and uniformity in temperature-controlled MWFD. Experimental results reveal that shorter equilibration times associated with higher Tmax significantly amplify the inhomogeneity of temperature distribution. Further, higher Tmax was associated with a significant reduction in total energy demand of MWFD. Despite noticeable trends, microwave power input did not yield statistically significant differences in energy consumption or uniformity. The limited range of explored values, combined with the temperature-controlled nature of the process, may have rendered a potential influence of microwave power input negligible. This research elucidates the extent of inhomogeneity in MWFD, with implications for achieving uniform, gentle drying. It highlights the critical role of temperature control in MWFD. The study contributes to advancing the understanding of optimal processing in temperature-controlled MWFD. [ABSTRACT FROM AUTHOR]

This research investigated the effects of drying temperature and vacuum pressure duration (t-VPD) on drying characteristics, rehydration ratio (RR), microstructure, color, vitamin C (VC), and citric acid (CA) during the pulsed vacuum-drying (PVD) process of hawthorn slices. An extreme learning machine (ELM) model was developed to predict the change of moisture content of hawthorn slices during PVD process. Experimental results indicated that both drying temperature and t-VPD significantly affected the drying characteristics and quality attributes of dried hawthorn slices. As the drying temperature increased from 60 to 70 °C, the drying time decreased from 274 to 181 min. Compared to hot air drying (HAD), the dried hawthorn obtained by PVD had higher retention rates of VC and CA and lower color differences. The highest retention rates of VC and CA of dried hawthorn slices occurred at a drying temperature of 60 °C and a t-VPD of 8 min, i.e., 80.65% and 94.82%, respectively. PVD promoted the formation of pore structures and improved the rehydration capacity of dried products. The correlation analysis showed that the values of a* and b* were in association with the VC content of hawthorn. Besides, an optimal ELM model with a 3-12-1 topology structure was obtained to predict the change of moisture ratio of hawthorn slices during PVD process. The obtained R2 and RMSE values between the actual and predicted values were 0.997 and 2.07e−2, respectively. Overall, these results indicated that PVD could be a desirable technique for the drying of hawthorn slices processing. [ABSTRACT FROM AUTHOR]

The effects of ultrasound (US) pretreatment, heat pump drying temperature and drying time on the water status and viscoelastic properties as well as the correlation between them of scallop adductors were investigated. As drying progressed, the transverse relaxation time (T2) of tightly and loosely bound water maintained a relatively stable state, while the T2 of free and immobilized water shifted leftwards with US pretreatment and increasing drying temperature. The creep compliance was increased, but the relaxation modulus decreased with US pretreatment and an increase in drying temperature. However, the creep compliance exhibited a decreasing trend, but the relaxation modulus showed an increase tendency as drying proceeded, viz., decreasing moisture content. Burger's model and the three-element generalized Maxwell model achieved the best fit to describe the creep behavior and stress relaxation, respectively. The storage modulus (G′) and loss modulus (G″) were decreased with US pretreatment, increasing the drying temperature and moisture content. The T2 of all water components and peak area fraction of immobilized water were positively correlated with the creep compliance but significantly negatively correlated with the stress relaxation modulus, G′ and G″. Low-field nuclear magnetic resonance provided reliable viscoelastic properties of scallop adductors by monitoring the water status during the drying process, which can be used to accurately control the final product quality. [ABSTRACT FROM AUTHOR]

This study investigated the combination of ultrasound pretreatment with microwave drying in food production, focusing on its impact on longan seeds. The study explored how ultrasound pretreatment and different microwave power levels affect drying kinetics, thermodynamic characteristics, and phytochemical properties during extraction. The results indicated that ultrasound pretreatment significantly boosts the drying rate by an average of 25% and reduces drying time by an average of 41.3%, while enhancing the phytochemical content of longan seeds, with increases of up to 35% for total phenolic content (TPC), 47% for total flavonoid content (TFC), and 42% for DPPH radical scavenging activity. Mathematical models accurately described the drying process and extraction kinetics, with the modified Henderson and Pabis model and the two-term exponential model being particularly effective. Furthermore, the study observed changes in entropy, enthalpy, and Gibbs' energy with varying microwave power levels and ultrasound treatment. This research demonstrated the potential of ultrasound pretreatment combined with microwave drying to improve the efficiency and phytochemical quality of longan seeds in food processing applications. [ABSTRACT FROM AUTHOR]

The tomato pomace (TP), which is a by-product of the production of tomato paste, was dried in a novel custom-designed daylight simulated photovoltaic assisted dryer (DPVD). The different light applications (daylight, UV light, daylight + UV light, and without light), different air velocities (1.5 and 2 m/s), and different heating source modes (hot air and infrared) were applied to dry TP having a moisture content of 80.60 ± 0.73% to the moisture content of 7.66 ± 1.72%. The average water activity values of all dried samples were measured as 0.52 ± 0.08. Analysis was conducted to compare sun drying with the effects of process conditions on the quality (color properties, lycopene, β-carotene, and total mesophilic aerobic bacteria count) and performance (energy efficiency, exergy efficiency, specific moisture evaporation rate, and improvement potential) characteristics of TP. The effects of process conditions for each heating source mode were determined separately, and the improvement of the system performance for each mode was investigated. The effect of the process conditions on total aerobic mesophilic bacteria (TAMB) count was similar in general. In the infrared heating mode, the loss in lycopene and β-carotene contents was 59.55 ± 2.22 and 57.87 ± 2.51 minimum for 1.5 m/s air velocity without light application and for 2 m/s with ultraviolet + daylight application. In general, the performance of the system decreased in case of using ultraviolet light. The retention in the lycopene and β-carotene contents was higher in the infrared mode with light applications compared to hot air mode without light. The optimum drying conditions were air velocity of 2 m/s with "daylight" assistance in the hot air heating mode and with "ultraviolet + daylight" assistance in the infrared heating mode. All the energy and the daylight source used in drying applications were obtained from the sun, a renewable energy source, thanks to the photovoltaic panel and the solar tube units in the novel custom-designed drying system. [ABSTRACT FROM AUTHOR]

In this study, ginger was dried using the microwave infrared cooperative vibrating drying (MICVD) technique. Drying kinetics, moisture evolution, cell morphology and sample structure change, mechanical properties, and physicochemical properties of the sample during drying were investigated. The ginger dried at the microwave power of 0.4 W/g and infrared temperature of 50 °C (M0.4I50) exhibited the highest water diffusion rate. Significant moisture evolution in the sample was observed during the drying. The free water in the sample was removed rapidly, the immobilized water increased in the early drying stage and then decreased, and the bound water increased slowly throughout the drying. Removing moisture caused cell collapse in the ginger and the formation of moisture microchannels and pores. These structural changes resulted in increased fractal dimension, porosity, and volume shrinkage in the final dried product. Moisture evolution also significantly affected the rheological behavior of the ginger and its color profile. The correlation analysis result suggested that the key quality attributes of ginger, such as fractal dimension, porosity, color, volume shrinkage ratio, and rheological characteristic, were significantly correlated with moisture content and evolution. Moreover, backpropagation in the artificial neural network (BP-ANN) model was proved effective in predicting these key quality attributes based on its moisture content parameters. This study aimed to interpret the moisture evolution of ginger during MICVD drying and provide insight to future researchers on the development and application of this novel drying technique. [ABSTRACT FROM AUTHOR]

This study evaluated the impacts of various drying techniques—hot-air drying (HD), microwave rolling-bed drying (MRD), hot-air microwave rolling-bed drying (HMRD), microwave vacuum rolling-bed drying (MVRD), and vacuum freeze drying (VFD)—on the drying efficiency, physicochemical qualities, and flavor profile of Pleurotus eryngii. The Page and Midilli models effectively predicted the drying kinetics. MRD and HMRD notably reduced drying time by 52.67 and 65.65%, respectively, compared to HD. MVRD and VFD were superior in preserving nutritional quality, achieving higher rehydration capacity, nutrient retention, and antioxidant capacity. MVRD, in particular, demonstrated the shortest drying time (116.67 min), minimal color change, and a crispy texture, attributed to its significant porosity (84.32%). In addition, MVRD-treated products were rich in flavor with higher concentrations of alcohols, aldehyde compounds, and monosodium glutamate–like taste. These findings suggest MVRD as an advantageous method for producing high-quality dried P. eryngii products, balancing efficiency with sensory and nutritional integrity. [ABSTRACT FROM AUTHOR]

Walnut green husk (WGH) is a common agricultural by-product with high yield and serious pollution problem. The present study aimed to evaluate the impacts of sun drying (SD), pulsed vacuum drying (PVD), short and medium infrared radiation drying (SMIR), hot air drying based on temperature and humidity control (TH-HAD), and heat pump drying (HPD) on the drying characteristics, energy consumption, physico-chemical properties, bioactive compounds content and antioxidant capacity of WGH. Drying characteristics and drying kinetics showed that artificial drying could significantly improve drying efficiency. Compared with SD, the drying time of PVD, SMIR, TH-HAD, and HPD reduced by 63.6, 78.7, 66.3, and 54.0%, respectively. Specific energy consumption analysis demonstrated that HPD showed the lowest specific energy consumption of 2.2 kW·h/kg. Hydration properties analysis revealed that PVD resulted in sample of best water-holding capacity and the HPD sample had the highest water solubility index (43.44%). Structural analysis showed that the cell wall structure of WGH was damaged by different drying methods. Generally, among the five drying methods, HPD was found to be in the middle range in terms of active substance content and antioxidant capacity of dried samples, but it had the least energy consumption. Therefore, HPD has great potential for commercial-scale drying of WGH, offering a new approach for low-energy food processing. [ABSTRACT FROM AUTHOR]

Drying is a common technique to improve the shelf life of food products. Hot air drying and vacuum drying like conventional drying techniques have low drying rates, which may lead to the loss of nutrients in the product. As an emerging non-thermal drying intensification technology, ultrasound finds widespread application in the domain of fruit and vegetable drying. By leveraging physical phenomena, such as cavitation effect, sponge effect, mechanical effect, and thermal effect, ultrasound facilitates the migration of moisture and material transport within fruits and vegetables, thereby expediting the drying process and enhancing its uniformity. This comprehensive review centers its attention on the augmentation of fruit and vegetable drying through ultrasound, encompassing an in-depth exploration of the principles behind ultrasound intensification, the various methods of application, the consequential effects on drying efficiency and quality, as well as the accompanying challenges and future prospects. The results showed that the application of ultrasound in drying effectively shortened the drying time and helped to improve the physicochemical quality attributes of fruits and vegetables, such as color, texture, microstructure, bioactive components, antioxidant capacity, and microbial quality. Thus, ultrasound has great potential in fruit and vegetable drying, as it offers innovative drying solutions for the fruit and vegetable industry, while driving progress in the field. [ABSTRACT FROM AUTHOR]

The future food industry is facing urgent challenges that need to be addressed, mainly providing sufficient quantity and quality of food to meet the growing population, reducing environmental pollution, improving production and processing conditions to adapt to climate change, protecting biodiversity, and improving food resource utilization. The global per-capita protein demand and consumption continue to grow, making it difficult for traditional protein supply channels to provide sufficient quantity and quality of protein. Ensuring a high-quality protein supply is an important task for future food processing, and the development trend of future food processing is mainly reflected in sustainable development, health, globalization, energy conservation and emission reduction, nutrition, technology, intelligence, and automation. These factors make the development and application of alternative proteins of great practical significance. Alternative proteins are still in the development stage; the relevant research focuses on the flavor, nutrition, safety, and consumer acceptance of the products. Different drying processes need to adapt to different types and applications of alternative proteins, and the drying process will have a significant impact on the recovery rate, recovery quality, and amino acid composition of proteins. This article provides a brief and comprehensive review of the development background, significance, types, applications, challenges, and solutions of alternative proteins based on the classification criteria of animal and plant derived from the perspective of alternative proteins. Some new drying technologies that can be used for alternative proteins are also introduced, including spray drying (pre-treatment, post-treatment, and optimization of process parameters), vacuum microwave drying, and other combined drying technologies. [ABSTRACT FROM AUTHOR]

Solar air heaters (SAHs) are widely used for drying vegetables and fruits or for domestic heating. Certain sizing parameters are necessary to obtain the right dimensions for the required air temperature, flow rate, and thus useful thermal energy. The well‐known Hottel–Whillier–Bliss equation was used and made dimensionless by applying the collector longitudinal and transversal aspect ratios (rl and rt) of a double‐glazed flat plate solar air heater (DG‐FPSAH). The steady‐state equations are solved to determine the average temperatures. Thereafter, one could calculate the overall loss heat coefficient and efficiency factor, obtained analytically. A Matlab code was developed to estimate primarily unknown temperatures, useful energy, and the Nusselt number. An iterative numerical method is used until convergence occurs. The inlet cross‐sectional area and air flow velocity are defined as input data. The proposed sizing method depends on the output temperature required by the customer. This temperature can be determined from the plotted curves of the dimensionless ratios. Hence, the SAH‐needed dimensions are determined graphically depending on the functional requirements for construction planning, such as technology choice, work breakdown, and budgeting. In the present case study, based on the input parameters, an airflow rate of 1.2 kg/s entering a DG‐FPSAH with an output temperature of 41.5°C yields the dimensions of Lin = 3.824 m, Win = 2.735 m, and Hin = 0.1825, specifying the collector length, width, and air duct height. The gathered energy and thermohydraulic efficiency are: Qu = 7.91 kW, ηcol = 0.752, respectively. [ABSTRACT FROM AUTHOR]

Water shows a strong tendency to absorb the energy of wavelengths of 3 and 6 µm, which are in the infrared (IR) range. Therefore, IR dryers are used to dry food and fruits that have a high‐water content. Thus, modeling and optimizing energy and exergy parameters of terebinth drying in an IR–rotary drum (RD) dryer were evaluated using the response surface methodology. Independent factors included IR power and rotary rotation speed, and response factors were specific energy consumption (SEC), energy efficiency (EFF), exergy efficiency (EXEFF), specific exergy loss (EXLOSS), and exergy improvement potential (EIP). According to the obtained results, the range of EFF and EXEFF was between 28.93%–9.11% and 0.88%–6.62%, respectively. As IR power and RD speed increased, SEC (123.75–39.21 MJ/kg), EXLOSS (3.97–2.97 MJ/kg), and EIP (3.62–1.009 MJ/kg) decreased, while EFF and EXEFF increased. The results obtained in this study showed that the optimal IR drying power is 616.39 W, and the optimal rotary rotation speed is 13.46 rpm. [ABSTRACT FROM AUTHOR]

The main objective of the present work was to study the optimization of microwave drying of potatoes that have different flesh colors. The effects of independent variables of microwave power (300, 450, 600 W), slice thickness (2–4, 6 mm), and steam blanching time (2, 5, 8 min) on the color, total phenolic content (TPC), antioxidant activity, starch ratio, and total monomeric anthocyanin content (TMA) were investigated by using the Response Surface Methodology (RSM). Before drying, potato slices that had different thicknesses were blanched in steam at 90 °C for indicated times. Optimization was applied to improve bioactive compounds, starch ratio, and color. The optimum drying parameters were determined as 300 W, 6 mm, and 8 min for purple-fleshed potatoes, and 450 W, 6 mm, and 2 min for yellow-fleshed potatoes. This study is beneficial to the development of the processing of potatoes in the food industry and provides more insights into the application of microwave drying technology. [ABSTRACT FROM AUTHOR]

In this research paper, thin-layer convective drying characteristics for Jamun (Indian Blackberry) slices were analyzed at 50 to 80°C air drying temperatures with an interval of 10°C and an air velocity of 0.5 m/s. During the drying investigation, it was found that it occurred only in a range of falling periods of drying. With drying air temperature increment, the duration of drying was significantly reduced. Moisture removal took place from initially at 83.68 (% wb) to finally around 2.88 (% wb) in the tray dryer. The experimental observations were verified with various drying models of thin-layer. By nonlinear regression analysis, the selected drying model parameters were determined. Between the experimental and estimated moisture ratios, the selected drying models were examined with the help of r-squared (r2), Mean Absolute Percentage Error (MAPE), Chi-square (χ2) and Root Mean Squared Deviations (RMSD). As a result, it was found that the Page model was fitted satisfactorily at 50 and 60°C air drying temperatures while the model developed by Midilli et al was fitted satisfactorily at 70 and 80°C air drying temperatures to characterize Jamun slices with convective drying curves. The effective diffusion of water and activation energy values were estimated as 2.79–7.71×10−9 m2/min and 30.82 kJ/mol respectively for Jamun slices. [ABSTRACT FROM AUTHOR]

Boletus are wild edible mushrooms that are consumed worldwide for their appealing taste and abundant production. The aim of this review was to summarize and discuss the characteristics, effects of food processing and application of Boletus worldwide. A better understanding of Boletus nutritional profiles with high carbohydrate and protein, low fat and energy. Volatile (odor compounds) and nonvolatile (free amino acids, 5′-nucleotide and nucleoside, free sugars, organic acids and umami peptides) compounds together contribute to the flavor of Boletus. Varies bioactive substances such as phenols, flavonoids, polysaccharides, tocopherols, lectins and pigment, have also been identified in Boletus, showing wide spectrum biological activities, including antioxidant, antimicrobial, antitumor, immunomodulatory, hepatoprotective, antihyperglycemic and hypotensive activities. In addition, drying, storage and cooking influenced the physical, chemical, sensory properties and biological activities of Boletus. The application of Boletus was focused on food dietary supplement, enhancement of food nutrition and function, indicating Boletus can be further developed as a functional food for human health. Further research suggestions focus on the mechanism of bioactive substances, the novel umami peptides, and the digestion and absorption of Boletus. [ABSTRACT FROM AUTHOR]

Corrosion of steel in reinforced and prestressed concrete members exposed to a marine tidal zone is a serious durability problem. This study presents a methodology for rationally estimating the safe cover thickness for steel in concrete structures exposed to the tidal zone. The proposed methodology was implemented for the case of six Indian coastal stations using 100-year-long simulations of chloride transport in concrete. Real-time meteorological and tidal height data were used for simulating the model boundary conditions. Using simulated results of chloride threshold depths (CTDs), safe cover thickness to steel was assessed. Estimated safe cover thicknesses to steel across coastal stations differed significantly (25–30 mm), indicating a need for corrosion vulnerability zonation of coastlines. Conventionally used tide models were improved by superimposing with an annual component of astronomical tides, which expanded the range of wet-dry regimes simulated by the tide models. The study also compared the chloride ingress predictions from the modified tide models with those from real tides. The superimposed tide model was found to be a better approximation of real tides than the diurnal tide model. The modified tide models very well simulated chloride ingress around the critical sections in the tidal zone. [ABSTRACT FROM AUTHOR]

This paper was conducted to model the drying kinetics of Capparis spinosa buds using dragonfly swarm optimized nonlinear regression and to compare the impact of drying treatments on their quality. Experiments included hot-air convective drying (HACD) from 40 to 120 °C, vacuum drying (VD) at 40, 60, and 80 °C, microwave drying (MD) ranging from 200 to 1000 W. Out of 30 models tested, the drying kinetics fitted best with Jena Das model in both HACD and VD and modified Midilli for MD. The comparison between the drying treatments used indicated that when taking into account the quality of the dried caper, VD at 80 °C was the most effective, resulting in a high-quality caper with a well-preserved color (ΔE = 7.47), high bioactives (TPC = 30.18mgGAE/gDW and TFC = 10.27 mg QE/gDW) and radical scavenging abilities (DPPH = 0.249 and ABTS = 4.448 mg/mL) at the expense of long duration (6h) and high specific energy consumption (50.667 kWh/kg). On the other hand, when considering the drying behavior MD ranked best with samples dried at 1000 W showing high diffusivities 2.04e−8 m2s−1 low energy consumption (MER 0.1216 kg/h), and short drying times (12 mn). This research is critical in selecting better drying conditions for increased usage in the culinary, cosmetic, and pharmaceutical sectors. [ABSTRACT FROM AUTHOR]

In this study predictive models are developed for moisture ratio in the drying process of grapes using a desiccant rotary dryer. Response Surface Methodology (RSM) and Genetic Programming (GP) are employed to capture the relationship between critical drying parameters--temperature, airflow velocity and time--and the moisture ratio. The RSM model demonstrated high accuracy with a correlation coefficient of 0.992, whereas the GP model achieved a slightly lower correlation coefficient of 0.983. However, GP offered a simpler and interpretable structure. Comparative analysis reveals that both the models are in close proximity of experimental data and thus, are suitable for predicting drying parameters in food processing. This study highlights the effectiveness of using GP to enhance efficiency in grape drying--with implications for broader food dehydration applications. [ABSTRACT FROM AUTHOR]

This comprehensive study delves into advanced dehydration techniques and processing technologies in the realm of coffee manufacturing. It offers a comparative analysis of these techniques, specifically focusing on green coffee beans and instant coffee production. The examination encompasses the pivotal steps of grading, roasting, grinding, extraction, and dehydration, which form the core of the coffee manufacturing process. In the context of instant coffee production, two primary dehydration methods, spray-drying and freeze-drying, are scrutinized for their roles in water removal from coffee extracts and slurries and their impact on final product quality and efficiency. This study emphasizes the significance of dehydration processes as the linchpin of manufacturing optimization, considering their prominence in coffee production plants. Furthermore, the research extends to investigate the diverse extraction techniques, additional processes, and critical technologies, such as agglomeration, used in the production of coffee instant powder. Quality control, life cycle analysis, and assurance are scrutinized to provide insights into the overall sustainability of coffee manufacturing. The examination also explores the environmental impact, byproducts, and nuanced properties of coffee powder across different production systems. In essence, this review serves as a valuable resource for industry professionals, researchers, and coffee enthusiasts, offering a holistic understanding of advanced coffee dehydration techniques and their impact on quality, efficiency, and sustainability in the context of both green coffee beans and instant coffee production. [ABSTRACT FROM AUTHOR]

Introduction: Origanum onites has antibacterial, antifungal, and antioxidant properties due to its essential oil. The fact that these oils are sensitive to environmental conditions causes the need for advanced processing technologies. Objective: This study was aimed to encapsulate essential oil of O. onites by spray drying to extend its shelf life. Methods: Spray drying was used to encapsulate the essential oil of O. onites, which was then mixed with maltodextrin, arabic gum, and β‐cyclodextrin using response surface methodology. After 60 days of storage, aroma analysis was performed on the essential oil of O. onites and the essential oil powder that was produced under ideal conditions. Results: O. onites essential oil powder was subjected to GC‐MS analysis to identify 72 aroma components. Carvacrol and linalool concentrations varied from 22.66 to 30.11 mg/g and from 32.25 to 53.57 mg/g, respectively. The spray‐dried microcapsules' D4.3 values ranged from 40.75 to 48.95 μm. For every trial, the drying yield and solubility values were higher than 60% and 90%, respectively. The results of the surface optimization showed that the ideal inlet air temperature was 190°C and the ideal concentration of β‐cyclodextrin in the wall material was 1%. Conclusion: The findings indicate that O. onites essential oil was successfully encapsulated via spray drying. The preservation of critical aroma compounds in the resulting capsules is high. The most effective wall material composition and the optimum inlet temperature for O. onites essential oil microencapsulation by spray drying were assessed; the optimal conditions were found to be 19% MD and 1% β‐CD at 190°C. Carvacrol was released at a rate of 65% in O. onites essential oil during storage, whereas this rate was determined to be 3% in O. onites essential oil powder. The three main volatiles in all samples were found to be linalool, γ‐terpinene, and carvacrol. [ABSTRACT FROM AUTHOR]

Introduction: Coffee silver skin (CSS) is a thin covering over green coffee seeds inside coffee cherry. It is a good source of bioactive compounds like chlorogenic acid and caffeine. It is produced as a by‐product of the roasting process. Objective: The goal of this study is to apply spray drying method to encapsulate 5‐O‐caffeoylquinic acid (chlorogenic acid) and caffeine extracted from CSS. Methods: The main‐plots for optimisation were feed solid concentration (2.5, 5, 10°Bx), and the sub‐plots of the whole‐plot were carrier material type (maltodextrin, modified starch, arabic gum) and inlet air temperature (130, 160, 190°C). Responses included were drying yield, chlorogenic acid concentration, caffeine content, Carr index, and solubility values. Results: Suitable conditions were spray drying inlet temperature of 190°C, extract concentration of 10°Bx, and wall material composition [modified starch/arabic gum (MS:AG)] 10.5:9.5. As the feeding CSS extract concentration increased, the amount of chlorogenic acid and caffeine in the final powder increased, while the powder's flow characteristics improved. Conclusions: The concentration stage might be used to produce free‐flowing powdered particles with good bioactive retention for use in the food processing industry. The CSS extract can be successfully transformed into soluble powder using the spray drying process, based on product yield results (>50%). The optimum conditions are found as inlet temperature of 190°C, extract concentration of 10°Bx, and wall material composition (MN:AG) 10.5:9.5. The concentration treatment has a greater impact on the caffeine and chlorogenic acid content than the carrier material type. The findings reveal that the starting concentration has an impact on the final product's physical qualities. [ABSTRACT FROM AUTHOR]

In this study, changes in the odour of apple slices throughout the drying process were monitored and documented using electronic nose sensors, while moisture levels were measured and recorded using an electronic hygrometer. The initial and final moisture contents of apple slices were determined as 86.81 ± 0.05% and 4.92 ± 0.01%, respectively. During drying, apple slices were monitored with six odour sensors powered by an Arduino microprocessor. As the moisture value of the apple slices decreased during the drying process, the electronic nose data also decreased. In addition, the image changes in the apple slices according to the drying level were taught to the Teachable Machine. In this study, it was observed that the machine was able to detect the drying level of apples with 85%–100% accuracy. When 900 apple samples were used in the test phase, machine learning was able to predict the drying level of apples with 100% accuracy based on the confusion matrix data. PCA analysis highlighted different patterns in the sensor data during drying; PLS analysis showed that the sensor data can accurately predict the colour (L*, a*, b*), diameter, and thickness of apple slices with high correlation coefficients (rCV and rPre > 0.9). [ABSTRACT FROM AUTHOR]

The main purpose of many current studies regarding energy efficiency is the improvement of the thermal resistance of buildings. To fulfill this goal, the development of advanced insulating materials, to be incorporated in the building envelopes, is imperative. Aerogels are ultralight porous materials typically produced via the sol‐gel process followed by supercritical drying of the wet gel. They exhibit very high porosities and a mesoporous‐macroporous structure which endows aerogels with extremely low thermal conductivity. This makes them ideal candidates for ambient thermal insulation applications. However, the cost for aerogel insulation is considerably higher than the one of standard insulation products. In the present work, highly porous aerogel‐like materials based on silica and commercial novolac resin were developed and added to common mortars. The prepared materials were dried under ambient pressure to minimize the manufacturing cost. The bulk density of silica quasi‐aerogels was 0.03 g/cm3–0.09 g/cm3 and that of the novolac resin samples 0.09 g/cm3–0.21 g/cm3. The aerogels were incorporated in mortars and cured for 28 days before measurement of thermal conductivity. The values of the thermal conductivity coefficient of the measured samples were 0.047 W/m K–0.058 W/m K for the silica reinforced mortars and 0.036 W/m K–0.044 W/m K for the novolac reinforced ones. [ABSTRACT FROM AUTHOR]