Journal articles: 'Home drying'

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Abou-Zaid, F., and A. Ibraheem. "HOME DRYING OF TOMATOES BY MICROWAVES." Journal of Food and Dairy Sciences 6, no. 6 (June 1, 2015): 461–72. http://dx.doi.org/10.21608/jfds.2015.48860.

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NUMMER, BRIAN A., JUDY A. HARRISON, MARK A. HARRISON, PATRICIA KENDALL, JOHN N. SOFOS, and ELIZABETH L. ANDRESS. "Effects of Preparation Methods on the Microbiological Safety of Home-Dried Meat Jerky." Journal of Food Protection 67, no. 10 (October 1, 2004): 2337–41. http://dx.doi.org/10.4315/0362-028x-67.10.2337.

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Historically, drying meats to produce jerky was considered to be a safe preservation process and the convenience and flavor of jerky has made it a popular food product for home food preservers. Recent outbreaks of foodborne illness related to both home-dried and commercially manufactured jerky have raised concerns about the safety of the product. Some traditional home recipes and drying processes were shown to be inadequate to destroy Escherichia coli O157, Salmonella, Staphylococcus aureus, and Listeria monocytogenes in both whole-muscle and ground-meat jerky. Several research studies have identified processes such as precooking meats before drying, using acidic marinades, cooking meats after drying, or some combination of these treatments that can destroy pathogens of concern to produce microbiologically safe and palatable meat jerky at home.

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Zhou, Li Ming, and Yu Gao Zhang. "Cotton Woven Fabric with Less Energy Consumption during Home Laundry." Advanced Materials Research 441 (January 2012): 619–24. http://dx.doi.org/10.4028/www.scientific.net/amr.441.619.

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Cotton woven fabrics were treated with resin and hydrophobic agent for reducing the water retention value and improving the drying speed. The relationship among resin dosage, water retention value and drying speed were studied. The different fabrication methods of hydrophobic cottons were emphasized. When incorporating part of hydrophobic cottons in the fabric, the water retention value and drying speed of the fabric can be further improved, while the wearing comfort of the cotton fabrics can remain. By these treatments, the cotton apparels can be more easily washed and dehydrated and will consume less energy during home laundry and drying.

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Kassem, Abd El-Wahab S., Abdulwahed M. Aboukarima, and Hamza A. Morghany. "DRYING CHARACTERISTICS OF OKRA PODS DURING DRYING PROCESS IN A HOME MICROWAVE OVEN." Misr Journal of Agricultural Engineering 29, no. 1 (January 1, 2012): 341–58. http://dx.doi.org/10.21608/mjae.2012.102610.

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Li, Hua, Lihua Li, Xingli Jiao, and Xueli Qin. "Mathematical model of vacuum freeze-drying in the secondary drying." JOURNAL OF ADVANCES IN CHEMISTRY 3, no. 2 (August 13, 2007): 192–96. http://dx.doi.org/10.24297/jac.v3i2.931.

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The freeze-drying process is a complex heat and mass transfer process virtually. The drying process of freeze-drying is not only the key stage which decides the success of freeze-drying, but also the most difficult stage to control. There are lots of papers about heat and mass transfer in vacuum freeze drying at home and abroad. The present status of research on heat and mass transfer during vacuum freeze drying in the secondary drying is summed up and analyzed, and the trend of research in this field is discussed in this paper.

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Ma, Xiao Lu, and Yong Zhang. "Drum Sludge Drying Equipment Energy Dissipation Factor Analysis." Applied Mechanics and Materials 249-250 (December 2012): 213–17. http://dx.doi.org/10.4028/www.scientific.net/amm.249-250.213.

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Drum sludge drying equipment is used widely both at home and abroad, and the energy consumption is the key factor of measuring sludge drying equipment. Based on the basis of study of drum sludge drying equipment energy consumption, this paper conducts a comprehensive analysis of drum sludge drying equipment energy consumption factor, and points out that the drum sludge drying equipment energy consumption mainly depends on heat source and drying system configuration, aims to provide reference and research for drum sludge drying equipment.

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Wiratara, Pinasthika Rizkia Warapsari, and Raida Amelia Ifadah. "Karakteristik Teh Herbal Daun Kalistemon (Melaleuca viminalis) Berdasarkan Variasi Suhu dan Waktu Pengeringan." Jurnal Teknologi dan Industri Pertanian Indonesia 14, no. 1 (March 24, 2022): 16–22. http://dx.doi.org/10.17969/jtipi.v14i1.21196.

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Tea is one of the beverages that widely recognized by people in the world. The use of callistemon or commonly known as weeping bottlebrush leaves (Melaleuca viminalis) as herbal tea is a new innovation. Callistemon leaves have functional properties as antioxidants, antibacterial, antifungal and anti-platelet aggregation. The availability of callistemon leaves is quite abundant. The process of callistemon leaves herbal tea using the drying method can affect the quality characteristics. This study has purpose to determine the effect of drying temperature and drying time variation on the quality characteristics of callistemon leaves herbal tea in the form of yield, moisture content, ash content, total phenolic, and antioxidant activity. The research method used was a completely randomized design (CRD) with two factors, namely the drying temperature (50 and 60⁰C) at three levels of drying time, namely 5, 6, and 7 hours. The results showed that the interaction between drying temperature and drying time had a significant effect (P0,01) on the quality characteristics of yield, water content, total phenolic and antioxidant activity of callistemon leaves herbal tea. Meanwhile, the ash content had no significant difference. The best result was obtained from drying treatment at 60 ° C for 7 hours with the characteristics of yield 46.26 ± 1.00%, the water content quality of 6.96 ± 0.62%, ash content of 7.00 ± 0.43%, total phenolic 6.20 ± 0.44 mg AGE/g berat kering matter and antioxidant activity 94.00 ± 0.11%.

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Li, Hua, Lihua Li, Xingli Jiao, and Xueli Qin. "Analysis of heat and mass transfer mechanism of vacuum freeze-drying in the primary drying." JOURNAL OF ADVANCES IN CHEMISTRY 3, no. 2 (August 13, 2007): 183–91. http://dx.doi.org/10.24297/jac.v3i2.930.

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The freeze-drying process is a complex heat and mass transfer process virtually. The drying process of freeze-drying is not only the key stage which decides the success of freeze-drying, but also the most difficult stage to control. There are lots of papers about heat and mass transfer in vacuum freeze drying at home and abroad. The present status of research on heat and mass transfer during vacuum freeze drying in the primary drying is summed up and analyzed, the trend of research in this field is discussed in this paper.

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HARRISON, JUDY A., MARK A. HARRISON, RUTH ANN ROSE-MORROW, and ROBERT L. SHEWFELT. "Home-Style Beef Jerky: Effect of Four Preparation Methods on Consumer Acceptability and Pathogen Inactivation." Journal of Food Protection 64, no. 8 (August 1, 2001): 1194–98. http://dx.doi.org/10.4315/0362-028x-64.8.1194.

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The safety of homemade jerky continues to be questioned. Producing a safe product that retains acceptable quality attributes is important. Lethality of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes as well as consumer acceptability and sensory attributes of jerky prepared by four methods were examined. Preparation methods were drying marinated strips at 60°C (representing a traditional method), boiling strips in marinade or heating in an oven to 71°C prior to drying, and heating strips in an oven after drying to 71°C. A 60-member consumer panel rated overall acceptability. A 10-member descriptive panel evaluated quality attributes. Samples heated after drying and samples boiled in marinade prior to drying had slightly higher acceptability scores but were not statistically different from traditional samples. Although the four treatments were significantly different in color (P = 0.0001), saltiness (P = 0.0001), and texture (P = 0.0324), only texture appeared to influence overall consumer acceptability. Microbial challenge studies subjecting the pathogens to the four treatments showed a 5.8-, 3.9-, and 4.6-log reduction of E. coli O157:H7, L. monocytogenes, and Salmonella, respectively, even with traditional drying. Oven treatment of strips after drying was shown to have the potential to reduce pathogen populations further by approximately 2 logs. In conclusion, a safer, yet acceptable home-dried beef jerky product can be produced by oven-heating jerky strips after drying.

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WEBER, M. J. D., E. A. E. BOYLE, K. J. K. GETTY, N. M. HARPER, C. G. WEBER, and T. L. ROENBAUGH. "Efficacy of Home-Style Dehydrators for Reducing Salmonella on Whole-Muscle Chicken." Journal of Food Protection 74, no. 7 (July 1, 2011): 1079–82. http://dx.doi.org/10.4315/0362-028x.jfp-11-037.

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Home-style dehydrators commonly used by consumers have limited relative humidity (RH) and temperature control. To evaluate the effect of dehydrator load on temperature and RH and subsequent reduction of Salmonella on whole-muscle chicken, chicken breasts were rolled and cut into samples (1 to 2 mm thick, 6 by 6 cm2) and inoculated with a five-strain Salmonella cocktail. The samples were allowed to air dry for 15 min and then were loaded into home-style three-tray (3T) or five-tray (5T) dehydrators, with 12 chicken pieces per tray. No difference (P > 0.05) was observed in RH or temperature between the 3T and 5T dehydrators. Peak RH was 38% and gradually deceased to 8.5% after 6 h of drying. Temperatures peaked at 57°C after 6 h of drying. Dehydrator load had no effect (P > 0.05) on lethality for Salmonella. A reduction of 3.3 ± 0.2 log CFU/cm2 was observed after 6 h of drying. However, sample location affected Salmonella reduction (P < 0.05). Samples from the bottom tray had a 1.5-log reduction, whereas samples from the top and middle trays had 4.1- and 3.9-log reductions, respectively. The water activity of samples after 6 h of drying was 0.71 ± 0.17 regardless of tray location or dehydrator type. When chicken was dried in home-style dehydrators, increasing the dehydrator load did not increase RH or achieve greater Salmonella lethality. Tray location had a significant impact on Salmonella lethality. Adequate reduction of Salmonella on chicken was not achieved when chamber temperatures were below 57°C with limited RH throughout drying.

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Yildiz, Gulcin, and Gulsen Bayat. "THE EFFECT OF DIFFERENT DRYING METHODS ON THE PRODUCTION AND QUALITY CHARACTERISTICS OF HOME-MADE KURUT, A TRADITIONAL DRIED DAIRY PRODUCT." Latin American Applied Research - An international journal 52, no. 4 (September 25, 2022): 365–69. http://dx.doi.org/10.52292/j.laar.2022.942.

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The focus of this research is to produce a home-made kurut in a traditional way, namely with a sun drying and alternative drying methods (convective and freeze drying) and compare the functional properties of home-made kurut dried with different drying techniques. The pH values of the kurut samples were found between 4.24 and 4.27. Titratable acidity of kurut samples varied between 0.28-0.31%. The fat content of different kurut samples were found in the range of 8.23 % and 8.88 %. The protein content of kurut samples changed from 44.35 to 53.60%. While the lowest ash content was found in the sun-dried kurut samples (7.81%), the highest amount of ash was determined in the convective-dried kurut samples at 60 oC (9.12%). The salt content of convective-dried kurut samples at 60 oC was found to be highest among other samples (7.35%). On the other hand, the lowest salt level was obtained for sun-dried kurut samples (6.65%).

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Haryanto, B., M. B. Tarigan, T. R. F. Sinuhaji, E. A. Tarigan, and N. A. Br Sitepu. "Drying kinetics on mass reduction with natural operation of potatoes as simulation model." IOP Conference Series: Earth and Environmental Science 912, no. 1 (November 1, 2021): 012067. http://dx.doi.org/10.1088/1755-1315/912/1/012067.

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Abstract The increase in cases of coronavirus infection causes research to be carried out at home. This is due to the rapid mutation of the coronavirus. So far, WHO has confirmed 4 variants of the coronavirus. The research carried out this time is to make a kinetic model and the percent reduction in mass in potato samples by drying using sunlight as a form of research effort carried out at home. This drying has been done before and this time it is compared with previous research data. The results obtained are that there is a difference, namely the percent reduction in sample mass before and after drying. In the sample carried out this time, the percent mass reduction on the first day was very large, but when tested on the last day it was superior to the previous research, which means that the surface area of the sample accelerates the drying process.

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HARRISON, JUDY A., MARK A. HARRISON, and RUTH ANN ROSE. "Fate of Listeria monocytogenes and Salmonella Species in Ground Beef Jerky." Journal of Food Protection 60, no. 9 (September 1, 1997): 1139–41. http://dx.doi.org/10.4315/0362-028x-60.9.1139.

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Home-style drying procedures used for jerky made from whole meat strips may be insufficient to eliminate bacterial pathogens from jerky made from ground meat due to the possible distribution of pathogens throughout the product. The fate of Listeria monocytogenes and Salmonella species during preparation of ground beef jerky was determined. Ground beef was inoculated with these pathogens to a level of approximately 106 CFU/g prior to drying. A drying method shown to reduce the population of these microorganisms by 5 log CFU/g on jerky made with beef loin strips in a home-style dehydrator maintained at 60°C (140°F) was used with unheated samples and samples heated to 71.1°C (160°F) prior to drying, with and without cure mix. Populations of each pathogen type were determined after 0, 2, 4, 6 and 8 h of drying. In unheated samples without cure mix, there was only a 2.5 to 4 log reduction in the pathogens after 8 h of drying. When cure mix was added, the populations were reduced by at least 4 logs. Population reductions in heated samples without cure were approximately 3.8 log CFU/g for Salmonella and Listeria. Addition of the cure mix resulted in a greater reduction in Salmonella populations in the heated samples.

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Albrecht, Anders. "Freeze-drying techniques for preserving aphids (Homoptera, Aphidodea)." Entomologica Fennica 5, no. 2 (June 1, 1994): 105–13. http://dx.doi.org/10.33338/ef.83801.

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Techniques for collection, preparation and storage of freeze-dried aphid samples, including galls, are described. Freeze-drying can be done with the aid of a home freezer, a drying agent, and suitable containers alone, but drying time can be reduced considerably with cheap and simple vacuum drying equipment. Freeze-drying methods have several advantages compared with traditional mounting techniques. Body shape, colours, wax coating and microsculpture are excellently preserved. The labour required per sample, for preparation as well as for identification, is reduced to a minimum, and complete colony samples can be stored as entities. Aspects of practical handling and study of freeze-dried aphid samples are discussed.

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Dudek, Karolina, Marcelin Jan Pietryja, Slawomir Kurkiewicz, Małgorzata Kurkiewicz, Barbara Błońska-Fajfrowska, Sławomir Wilczyński, and Anna Dzierżęga-Lęcznar. "Influence of the Drying Method on the Volatile Component Profile of Hypericum perforatum Herb: A HS-SPME-GC/MS Study." Processes 10, no. 12 (December 5, 2022): 2593. http://dx.doi.org/10.3390/pr10122593.

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Hypericum perforatum L. (St. John’s wort) is one of the most popular medicinal plants in the world. Due to its documented antimicrobial and antioxidant properties, it is used in the treatment of bacterial and viral infections as well as inflammations. It is also used to treat gastrointestinal diseases and mild to moderate depression. In recent years, there has been an increase in the popularity of herbal medicine. Many people collect their own herbs and dry them at home. A common choice for quick drying of fruits, vegetables and herbs at home are food dehydrator machines. There are not many publications in the scientific literature examining the quality of dried herbal material obtained in such dryers. We characterized St. John’s wort harvested in southern Poland and investigated the effect of specific drying methods on the volatile component profile. The herbal raw material was dried using three methods: indoors at room temperature, in an incubator at 37 °C and in a food dehydrator machine. Volatile components were analysed by HS-SPME GC/MS. The herb dried in a food dehydrator, compared to other drying methods, retained similar or slightly smaller amounts of the compounds from the mono- and sesquiterpenes group, aromatic monoterpenes, aromatic monoterpenoids, sesquiterpenoids, aromatic sesquiterpenes and alkanes. However, monoterpenoids and compounds coming from decomposition reactions, such as alcohols, short-chain fatty acids and esters, were noticed in larger quantities. Usage of a food dehydrator at home can be a convenient alternative to drying herbs. However, due to a different profile of volatile components depending on the drying method, the amount of biologically active substances needs to be considered. By using various methods of drying, the medical effects of herbs can be enhanced or weakened; therefore, further research in this direction should be continued.

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YAMAGUCHI, Yoko, Misato TSUCHIYA, and Masuzo NAGAYAMA. "Investigation on Reducing the Environmental Load of Home Laundry Drying." Journal of Life Cycle Assessment, Japan 3, no. 4 (2007): 221–31. http://dx.doi.org/10.3370/lca.3.221.

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Rizal, Muahammad, La Karimuna, and Dhian Herdhiansyah. "Marketing Strategy of The Pink Mete Product (Anacardium Occidentale L.) in The Home Industry in The Continental District of Muna." Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian 1, no. 1 (April 5, 2020): 29. http://dx.doi.org/10.33772/tekper.v1i1.11670.

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This study aims to: (1) Learn how the processing of cashew products in the home industry (2) Learn what strategies are implemented to increase sales of cashew products in the home industry. This research has been conducted since January 2019. The population in this study is the whole cashew home industry. Sampling is done by "Proportional Random Sampling". The samples in this study were 4 cashew home industries from 8 respondents. Primary data collection is done through direct interviews using questionnaires. The variables to be examined are the condition of the company including the condition of the company's external and internal environment which includes strengths, weaknesses, opportunities, and threats, as well as marketing variables such as products, prices, places promotion and distribution. Data is processed using SWOT analysis. The results of this study indicate that (1) The processing process of cashew products has 7 stages of management, while the stages are the raw material for cashew spindles, drying, skin cleavage, pruning cashew seeds, removal of the epidermis, drying (drying), packaging; (2) The home industry implements a strategy to support the diversification strategy, which means that the home industry in the contingent district is in a very good position to further develop the business, but does not demand the possibility of being alert to the existing threats. Marketing strategies that need to be applied to home industries in the Kontunaga District are to improve product quality, strengthen cooperation with the government, maintain good relations with consumers, improve the quality of human resources at the operational level, increase product promotion and distribution, market segmentation to be able to maintain and expand existing markets, creating new designs so that consumers have many choices and increasing production and marketing cooperation between similar business actors.

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DIERSCHKE, SARAH, STEVEN C. INGHAM, and BARBARA H. INGHAM. "Destruction of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus Achieved during Manufacture of Whole-Muscle Beef Jerkyin Home-Style Dehydrators." Journal of Food Protection 73, no. 11 (November 1, 2010): 2034–42. http://dx.doi.org/10.4315/0362-028x-73.11.2034.

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Adequate lethality in jerky manufacture destroys appropriate levels of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Staphylococcus aureus. Our goal was to evaluate the lethality of four home-style dehydrator processes against these pathogens. Whole-muscle beef strips were inoculated with L. monocytogenes (five strains), S. aureus (five strains), or a mixed inoculum of E. coli O157:H7 (five strains) and Salmonella (eight strains). After allowing for attachment, strips were marinated in Colorado-, Original-, or Teriyaki-seasoned marinade for 22 to 24 h and dried in three home-style dehydrators (Garden Master, Excalibur, and Jerky Xpress) at 57.2 to 68.3°C. Samples were taken postmarination; after 4, 6, and 8 h of drying; and after drying, followed by heating for 10 min in a 135°C oven. Surviving inocula were enumerated. With a criterion of ≥5.0-log CFU/cm2 reduction as the standard for adequate process lethality, none of the samples achieved the target lethality for any pathogen after 4 h of drying, even though all samples appeared “done” (water activity of less than 0.85). A postdehydration oven-heating step increased the proportion of samples meeting the target lethality after 4 h of drying to 71.9, 88.9, 55.6, and 77.8% for L. monocytogenes-, S. aureus-, E. coli O157:H7-, and Salmonella-inoculated samples, respectively, and after an 8-h drying to 90.6, 94.4, 83.3, and 91.7% of samples, respectively. Significantly greater lethality was seen with higher dehydrator temperature and significantly lower with Teriyaki-marinated samples. Heating jerky dried in a home-style dehydrator for 10 min in a 135°C oven would be an effective way to help ensure safety of this product.

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Haryanto, B., T. R. F. Sinuhaji, E. A. Tarigan, N. A. Sitepu, and R. Br Bukit. "Stay home practical: Effect of thickness and environmental conditions on drying kinetics of radish as the samples." IOP Conference Series: Earth and Environmental Science 912, no. 1 (November 1, 2021): 012068. http://dx.doi.org/10.1088/1755-1315/912/1/012068.

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Abstract The world Health Organization (WHO) declared a pandemic caused by SARS-CoV-2 or Covid-19 in 2020. Indonesia in one of the countries affected by the Corona Virus Disease (Covid-19) for a long time. Education is one aspect of life that is affected. Research on drying is one solution for students to carry out scientific activities at home by utilizing solar energy and natural materials such as radishes as samples. This study found that the thickness of the sample and environmental conditions such as temperature of the surrounding operating conditions affect the drying rate and drying time.

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Sobhan, Samia Farhana, and M. Niamul Naser. "Small Scale Home Drying of Indigenous Fish Species in Urban High-Rises at Dhaka Metro." Bangladesh Journal of Zoology 49, no. 1 (June 1, 2021): 117–24. http://dx.doi.org/10.3329/bjz.v49i1.53687.

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Drying is one of the common and ancient methods of fish preservation and is generally done in a wide range of open space. This study attempt to evaluate fish drying method at high-rise urban households with three small indigenous fishes namely Mola (Amblypharyngodon mola), Chapila (Gudusia chapra) and Lal Khailsha (Trichogaster lalius). Fishes were dried at high-rise indoor veranda and outdoor rooftop conditions. The dry weight of Mola, Chapila and Lal Khailsha fishes were 70%, 69.5% and 72% in indoor condition and 71.1%, 70.5% and 73% in outdoor condition. The differences of drying capacity between the indoor and outdoor dried fishes were none (p<0.05), thus, the both drying methods are feasible for the urban lifestyle. In dry state, the moisture level in Mola, Chapila and Lal Khailsha were 6.45%, 7.89% and 7.82% whereas, the protein level were 66.51%, 72.26% and 62.02% respectively. The ash value found in the respective fishes was 10.05%, 12.18% and 16.07% and the amount of total fat was 11.14%, 11.28% and 12.32% respectively. The protein and moisture values showed an inverse relationship between the indoor and outdoor condition. The preference analysis of dried fish was found to be highly (100%) accepted among the dry fish-eating consumers from Chittagong, Lakhimpur, Mymensingh, Rangpur, Bandarban, Pabna and Sylhet districts. On the contrary, in case of the consumers of Barisal and Chandpur districts, the level of acceptance was none (0%), whereas the consumers of Kushtia district have accepted the dry fish moderately (60%). Bangladesh J. Zool. 49(1): 117-124, 2021

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BURNHAM, JENNIFER A., PATRICIA A. KENDALL, and JOHN N. SOFOS. "Ascorbic Acid Enhances Destruction of Escherichia coli O157:H7 during Home-Type Drying of Apple Slices." Journal of Food Protection 64, no. 8 (August 1, 2001): 1244–48. http://dx.doi.org/10.4315/0362-028x-64.8.1244.

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Destruction of Escherichia coli O157:H7 was evaluated on inoculated apple slices dehydrated at two temperatures with and without application of predrying treatments. Half-ring slices (0.6 cm thick) of peeled and cored Gala apples were inoculated by immersion for 30 min in a four-strain composite inoculum of E. coli O157:H7. The inoculated slices (8.7 to 9.4 log CFU/g) either received no predrying treatment (control), were soaked for 15 min in a 3.4% ascorbic acid solution, or were steam blanched for 3 min at 88°C immediately prior to drying at 57.2 or 62.8°C for up to 6 h. Samples were plated on tryptic soy (TSA) and sorbitol MacConkey (SMAC) agar media for direct enumeration of surviving bacterial populations. Steam blanching changed initial inoculation levels by +0.3 to −0.7 log CFU/g, while immersion in the ascorbic acid solution reduced the inoculation levels by 1.4 to 1.6 log CFU/g. Dehydration of control samples for 6 h reduced mean bacterial populations by 2.9 log CFU/g (TSA or SMAC) at 57.2°C and by 3.3 (SMAC) and 3.5 (TSA) log CFU/g at 62.8°C. Mean decreases from initial inoculum levels for steam-blanched slices after 6 h of drying were 2.1 (SMAC) and 2.0 (TSA) log CFU/g at 57.2°C, and 3.6 (TSA or SMAC) log CFU/g at 62.8°C. In contrast, initial bacterial populations on ascorbic acid–pretreated apple slices declined by 5.0 (SMAC) and 5.1 (TSA) log CFU/g after 3 h of dehydration at 57.2°C, and by 7.3 (SMAC) and 6.9 (TSA) log CFU/g after 3 h at 62.8°C. Reductions on slices treated with ascorbic acid were in the range of 8.0 to 8.3 log CFU/g after 6 h of drying, irrespective of drying temperature or agar medium used. The results of immersing apple slices in a 3.4% ascorbic acid solution for 15 min prior to drying indicate that a predrying treatment enhances the destruction of E. coli O157:H7 on home-dried apple products.

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Qian, Chun Jie, Ji Li Tu, Hua Yun Ge, and Jin Qiang Liu. "Impact of Soft Nursing Care on Drying Efficiency of Cotton Fabric." Advanced Materials Research 331 (September 2011): 9–13. http://dx.doi.org/10.4028/www.scientific.net/amr.331.9.

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The performance of heat transfer coefficient, wicking and water vapour permeability (WVP) of cotton fabric were tested after adding amino-functional silicone softening agent in simulating process of home laundry. Meanwhile, the experiment of line drying of fabric soaked in water after spinning was designed to study the impact of soft nursing care on drying efficiency of fabric. The result showed that with the amino-functional silicone softening agent added, handle was improved obviously. With the concentration of softening agent increasing, WVP of fabric increased, while heat transfer coefficient had the opposite result. Wicking effect increased slowly at the beginning and decreased sharply later. It was found that soft nursing care improved the drying efficiency.

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Hurrell, Richard F., Manju B. Reddy, Joseph Burri, and James D. Cook. "Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods." British Journal of Nutrition 88, no. 2 (August 2002): 117–23. http://dx.doi.org/10.1079/bjn2002594.

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The aim of the present study was to compare Fe absorption from industrially-manufactured and home-cooked cereal foods. Fe absorption was measured using the radiolabelled Fe extrinsic tag technique in thirty-nine adult human subjects from cereal porridges manufactured by extrusion cooking or roller-drying, and from the same cereal flours after home cooking to produce pancakes, chappattis or bread. One series of cereal porridges was amylase-treated in addition before roller-drying. Fe absorption was relatively low from all products, ranging from 1·8–5·5% for rice, 2·5–3·5% for maize, 4·9–13·6 % for low-extraction wheat, and <1% for high-extraction wheat foods. The phytic acid content remained high after drying of the cereal porridges being about 1·20, 1·70, 3·20, 3·30 mg/g in low-extraction wheat, rice, high-extraction wheat and maize products respectively, and could explain the low Fe absorption. There were little or no differences in Fe absorption between the extruded and roller-dried cereals, although amylase pre-treatment increased Fe absorption from the roller-dried rice cereal 3-fold. This was not due to phytate degradation but possibly because of the more liquid nature of the cereal meal as fed. There were similarly few or no differences in Fe absorption between the industrially-processed cereals and home-cooked cereals made into pancakes or chappattis. Bread-making, however, degraded phytic acid to zero in the low-extraction wheat flour and Fe absorption increased to 13·6%, the greatest from all cereal foods tested. It is concluded that Fe absorption from extruded, roller-dried or home-cooked cereal foods is similarly low and that only those cooking procedures such as bread-making, which extensively degrades phytic acid, or amylase pre-treatment, which substantially liquifies cereal porridges, improve Fe absorption.

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Del Mastro N., Irene, Paul J. Tejada-Llacsa, Stefan Reinders, Raquel Pérez, Yliana Solís, Isaac Alva, and Magaly M. Blas. "Home birth preference, childbirth, and newborn care practices in rural Peruvian Amazon." PLOS ONE 16, no. 5 (May 4, 2021): e0250702. http://dx.doi.org/10.1371/journal.pone.0250702.

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Home birth is very common in the Peruvian Amazon. In rural areas of the Loreto region, home to indigenous populations such as the Kukama-Kukamiria, birth takes place at home constantly. This study aims to understand the preference for home births as well as childbirth and newborn care practices among Kukama-Kukamiria women in rural Loreto. Following a case study approach, sixty semi-structured, face-to-face interviews were conducted with recent mothers who experienced childbirth within one year prior to the interview, female relatives of recent mothers who had a role in childbirth, male relatives of recent mothers, community health workers, and traditional healers. We found that for women from these communities, home birth is a courageous act and an intimate (i.e. members of the community and relatives participate in it) and inexpensive practice in comparison with institutional birth. These preferences are also linked to experiences of mistreatment at health facilities, lack of cultural adaptation of birthing services, and access barriers to them. Preparations for home births included handwashing and cleaning delivery surfaces. After birth, waiting for the godparent to arrive to cut the cord can delay drying of the newborn. Discarding of colostrum, lack of skin-to-skin contact as well as a range of responses regarding immediate breastfeeding and immediate drying of the baby were also found. These findings were used to tailor the educational content of the Mamas del Rio program, where community health workers are trained to identify pregnancy early, perform home visits to pregnant women and newborns, and promote essential newborn care practices in case institutional birth is not desired or feasible. We make recommendations to improve Peru’s cultural adaptation of birthing services.

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Chang, Zhi Guo, Ji Xian Dong, and Jiang Miao Yi. "Research Advance on the Drying Section of Paper Machine." Advanced Materials Research 591-593 (November 2012): 520–23. http://dx.doi.org/10.4028/www.scientific.net/amr.591-593.520.

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The drying section of paper machine is not only the major energy-consuming parts of the papermaking process, but also one of the main bottleneck restricting the speed, yield and paper quality. So the research on the drying section has attracted much attention at home and abroad. In view of the traditional steam dryer shortcomings, this paper first introduces two kinds of improvement measures —— the tubulator bar and the siphon which can improve the efficiency of the traditional steam dryer. With the development of the paper industry, domestic and international research on the new type of paper drying technology has achieved some success. Then, we analyse their working principle and characteristic, and conclude that multi-channel dryer has a broad research and application prospects.

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Lan, Tu, Xiaolong Guo, De Li, and Yong Chen. "Preparation of LiFePO4 Powders by Ultrasonic Spray Drying Method and Their Memory Effect." Materials 14, no. 12 (June 10, 2021): 3193. http://dx.doi.org/10.3390/ma14123193.

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The memory effect of lithium-ion batteries (LIBs) was first discovered in LiFePO4, but its origin and dependence are still not clear, which is essential for regulating the memory effect. In this paper, a home-made spray drying device was used to successfully synthesize LiFePO4 with an average particle size of about 1 μm, and we studied the influence of spray drying temperature on the memory effect of LiFePO4 in LIBs. The results showed that the increasing of spray drying temperature made the memory effect of LiFePO4 strengthen from 1.3 mV to 2.9 mV, while the capacity decreased by approximately 6%. The XRD refinement and FTIR spectra indicate that the enhancement of memory effect can be attributed to the increment of Li–Fe dislocations. This work reveals the dependence of memory effect of LiFePO4 on spray drying temperature, which will guide us to optimize the preparation process of electrode materials and improve the management system of LIBs.

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S, Susiana Prasetyo, and V. Vincentius. "Pengaruh penambahan tween 80, dekstrin, dan minyak kelapa pada pembuatan kopi instan menggunakan metode pengering busa." Jurnal Teknik Kimia Indonesia 4, no. 3 (October 9, 2018): 296. http://dx.doi.org/10.5614/jtki.2005.4.3.5.

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The making of instant coffee with foam drying methods is one of the product inovation effort which it can produce commercially by small industry and also home industry. In this research, added coconut oil, dextrin, and tween 80 are added to the coffee for optimalized that drying process. Coconut oil are perhaps as heat conductor so that can increasing drying rate. Tween (Polyoxyethylene 20 Sorbitane Monooleate) and dextrin interacted each other tween 80 act as emulsifier and foam marker, dextrin act as foam stabilizer during drying process. Coffee extract have been added with cooconut oil, tween 80 and dextrin, they are mixed together toproduced foam and then will be dried in cabinet drier. The research method used is the making an instant coffee in three differents coconut oil concentration (0.01-1 %w/w), three differents tween 80 concentration (5-15%w/w), and three differents dextrin concentration (0-20%w/w). The research results showed that added of coconut oil will be increased rate of drying. Tween 80 can increase rate of drying, but dextrin can make case hardening that decrease rate of drying. Product of instant coffee have water content and caffein content in the range of SNI, which are 2.281-3.962% of water and 2.825-3.275% of caffein. Flavor, taste and texture of instant coffee are not different from instant coffee in market.Keywords: Instant Coffee, Foam Drying, Tween 80, Dextrin, Coconut OilAbstrakPembuatan kopi instan menggunakan metodepengeringan busa (foam drying) merupakan salah satu usaha inovasi produk yang dapat dilakukan secara komersial oleh industri kecil ataupun home industry. Pada penelitian ini ditambahkan minyak kelapa, dekstrin dan tween 80 pada kopi untuk mengoptimalkan proses perngeringan tersebut. Minyak kelapa diharapkan dapat berperan sebagai penghantar panas sehingga dapat mempercepat pengeringan. Tween (Polyoxyethylene 20 Sorbitane Monooleate) dan dekestrin saling berinteraksi, dimana tween 80 berfungsi sebagai emulsifier dan pembentuk busa sedangkan dekstrin berperan sebagai penstabil busa selama proses pengeringan. Ekstrak kopi ditambahkan pada minyak kelapa, tween 80 dan de/estrin, dan diaduk hingga terbentuk busa untuk kemudian dioleskan pada tray-trayyang akhirnya akan mengalami proses pengeringan di dalam tray drier. Konsentrasi minyak kelapa divariasikan pada 0,01-1%b/b, tween 80 pada 5-15% b/b, dan dekstrin pada 10-20% b/b. Hasil penelitian menunjukkan bahwapenambahan minyak kelapa akan meningkatkan laju pengeringan. Penambahan dekstrin meningkatkan laju pengeringan sedangkan penambahan tween 80 akan menyebabkan case hardening dan menurunkan laju pengeringan. Kopi instan yang dihasilkan telah memenuhi standar SNI dengan kadar air 2,281- 3,962% dan kadar kafein 2,825-3,275% serta memiliki aroma, rasa dan tekstur yang tidak berbeda jauh dari kopi instan dipasaran.Kata Kunci: Kopi Instan, Pengering Busa, Tween 80, Dekstrin, Minyak Kelapa

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Wahyuningsih, Puji, Wan Alamsyah, Rachmad Almi Putra, and T. Andi Fadlly. "INOVASI PENGERING IKAN MENGGUNAKAN HOME DRIED SYSTEM UNTUK MENINGKATKAN PRODUKSI IKAN PAKANG DESA KUALA GEULUMPANG KECAMATAN JULOK KABUPATEN ACEH TIMUR." Martabe : Jurnal Pengabdian Kepada Masyarakat 4, no. 1 (March 26, 2021): 20. http://dx.doi.org/10.31604/jpm.v4i1.20-24.

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Kuala Geulumpang village is one of the villages in Julok subdistrict where most of the community is a business group that processes fish into cracker or known as pakang fish. One of the problems experienced by the business group is the drying process, especially in the rainy season which result decrease in the color quality and taste of pakang fish products. This service program aims to provide a solution for drying media that is not depend by weather conditions, namely a home dried system using an integrated solar panel media based on solar energy through solar cell and current batteries storage. This method has advantages compared with conventional methods are that are not affected by the weather, faster the drying process, minimizes fish damage caused by decaying so that the quality of the product is maintained and can be accepted by consumers on time. Through the application of fish dryer technology is expected to increase the production and quality of pakang fish produced by the community of Kuala Geulumpang Village so that it can improve the community's economy.

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Cheng, Fangyuan, Xueyong Zhou, and Yanmei Liu. "Methods for Improvement of the Thermal Efficiency during Spray Drying." E3S Web of Conferences 53 (2018): 01031. http://dx.doi.org/10.1051/e3sconf/20185301031.

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Spray drying is a kind of unit operation with high energy consumption and relatively low energy utilization, and the problem of low thermal efficiency has been attracted the attention by scholars at home and abroad. The factors affecting the thermal efficiency of spray dryer are analyzed. From a technical point of view, the thermal efficiency of spray dryer can be increased through the unit operation. Measurements for the reduction of energy saving of spray dryer were put forward.

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Collins, M., C. Schramm, P. Huang, J. Harris, and T. Murray. "510: Humidity and drying time affect dispersion of bacteria from disposable home nebulizers." Journal of Cystic Fibrosis 20 (November 2021): S240—S241. http://dx.doi.org/10.1016/s1569-1993(21)01934-2.

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Norton, Robert A., Jacqueline King, and Gary A. Moulton. "‘Orcas’ Pear." HortScience 23, no. 6 (December 1988): 1090. http://dx.doi.org/10.21273/hortsci.23.6.1090.

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Abstract ‘Orcas’ is a fall pear (Pyrus communis L.) with size and flavor characteristics that make it suitable for use in home canning and drying and for fresh eating in season. In observations since 1971, trees and fruit of this cultivar appear to show good resistance to pear scab (Venturia pyrina).

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BOROWSKI, A. G., S. C. INGHAM, and B. H. INGHAM. "Lethality of Home-Style Dehydrator Processes against Escherichia coli O157:H7 and Salmonella Serovars in the Manufacture of Ground-and-Formed Beef Jerky and the Potential for Using a Pathogen Surrogate in Process Validation." Journal of Food Protection 72, no. 10 (October 1, 2009): 2056–64. http://dx.doi.org/10.4315/0362-028x-72.10.2056.

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Ground-and-formed beef jerky can be made easily at home with ground beef and kits that include spice, cure, and jerky-forming equipment. Ground beef poses inherent risks of illness due to Escherichia coli O157:H7 and Salmonella contamination, making adequate pathogen lethality important in jerky manufacturing. We evaluated the effectiveness of drying regimes at eliminating E. coli O157:H7 and Salmonella in seasoned ground-and-formed beef jerky manufactured with three home-style dehydrators and one small commercial unit. Inoculated jerky strips were dried for up to 12 or 24 h in a home-style or the commercial unit, respectively, with target drying temperatures ranging from 51.7°C (125°F) to 71.1°C (160°F). Pathogen lethality varied with seasoning, temperature, and drying time (n = 288 samples). Lethality against E. coli O157:H7 ranged from 1.5 log CFU (Jerky Xpress, 57.2°C [135°F], 4 h) to 6.4 log CFU (Gardenmaster, 68.3°C [155°F], 12 h), and varied with seasoning. Lethality against Salmonella ranged from 1.7 log CFU (Jerky Xpress, 57.2°C [135°F], 4 h) to 6.0 log CFU (Gardenmaster, 68.3°C [155°F], 12 h), and also varied with seasoning. There was a ≥5-log CFU reduction in both pathogens in 0, 10, and 27% of samples at 4, 8, and 12 h, respectively. Heating jerky for 10 min at 135°C (275°F) 4 or 6 h postdrying increased lethality, on average, 2.99 log CFU for Salmonella and 3.02 log CFU for E. coli O157:H7. The use of a lactic acid bacterium culture (Pediococcus spp.) as a pathogen surrogate accurately predicted safety in 28% of samples containing E. coli O157:H7 and 78% of Salmonella-inoculated samples.

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Lawrey, Helen. "Hyoscine vs glycopyrronium for drying respiratory secretions in dying patients." British Journal of Community Nursing 10, no. 9 (September 2005): 421–26. http://dx.doi.org/10.12968/bjcn.2005.10.9.19688.

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HOLLEY, RICHARD A. "Beef Jerky: Fate of Staphylococcus aureus in Marinated and Corned Beef during Jerky Manufacture and 2.5°C Storage." Journal of Food Protection 48, no. 2 (February 1, 1985): 107–11. http://dx.doi.org/10.4315/0362-028x-48.2.107.

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A domestic food dehydrator was used to prepare beef jerky from inside round steak and corned beef brisket slices contaminated with Staphylococcus aureus. The number of added staphylococci doubled within 2 h after the start of drying corned beef slices. About 3–3.5 h were required for corned beef and between 1–2.5 h for inside round slices to reach an aw of 0.86. Only 15% of all staphylococci initially present survived 8 h of heated-drying, and this was reduced to 5% after a week of refrigerated storage of slices. The safety of beef jerky produced in the home is assured when wholesome meats used in its preparation are rapidly dried.

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Wang, Zi Ming, Fang Lu, Zi Chen Lu, Hui Qun Li, and Xiao Liu. "Discussion on the Performance and the Reduction of Shrinkage Induced by Polycarboxylate Superplasticizer." Advanced Materials Research 687 (April 2013): 456–60. http://dx.doi.org/10.4028/www.scientific.net/amr.687.456.

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The shrinkage-reducing type polycarboxylate superplasticizer (SRPCA) has become a hot research issue both at home and abroad for its perfect water-reducing ability, outstanding shrinkage-reducing and slump retaining ability. The effect of ordinary polycarboxylate superplasticizer (PCA) and shrinkage-reducing PCA on the drying shrinkage of cement mortar was studied thoroughly in this paper. The result showed that the SRPCA can effectively reduce the drying shrinkage of cement mortar. Moreover, the shrinkage-reducing mechanism was discussed from the aspect of molecular structure to the solution surface tension and also mortar water retention. It indicated that the solution surface tension had certain impact on the PCA shrinking-reducing ability, meanwhile the perfect water-retaining ability conduce to the shrinking-reducing improvement. esides, the introduction of shrinking-reducing functional groups to the ordinary PCE molecular structure can reduce the polymer solution surface tension, control the air content in the concrete and decrease the drying shrinkage of cement-based materials.

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Luminosu, Ioan, Sabata de, and Sabata de. "Solar energy based industrial applications at the "Politehnica" University of Timisoara." Thermal Science 15, no. 3 (2011): 587–98. http://dx.doi.org/10.2298/tsci100127026l.

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A short overview of a more than 30 years long activity in industrial and home applications of solar energy at the "Politehnica" University of Timi?oara, Romania is presented. A built "Solar House", an industrial system for preheating bitumen, a solution for waste water cleaning and an industrial hall for drying ceramic products are described. Some recent studies on solar concentrators are reported.

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Hu, Zhengkun, Chenying Chen, Xiaoyun Chen, Junneng Yao, Lin Jiang, and Manqiang Liu. "Home-field advantage in soil respiration and its resilience to drying and rewetting cycles." Science of The Total Environment 750 (January 2021): 141736. http://dx.doi.org/10.1016/j.scitotenv.2020.141736.

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Novianti, Nur Asia, Ramli Umar, and Amal Arfan. "Fishermen Home Based Business in The Settlement Of Bajo Tribe In Bajoe Village Of Tanete Riattang Timur Sub-District In Bone District." UNM Geographic Journal 1, no. 1 (September 27, 2017): 33. http://dx.doi.org/10.26858/ugj.v1i1.5273.

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The research aimed to discover (1) the characteristics of the types of business of fishermen community in the settlement of Bajo Tribe in Bajoe Village, (2) the availability and the condition of facilities and infrastructures which supported the business activity of fishermen households in the settlement of Bajo Tribe in Bajoe Village, (3) the strategies which could be done to develop fishermen home based business in the settlement of Bajo Tribe in Bajoe Village. The research employed descriptive qualitative method. The targets of the research were Bajo Tribe community who opened home based business. The data were collected through observation, interview, and documentation techniques. The data were processed and analyzed by using descriptive analysis and SWOT analysis. The result of the research showed that (1) the characteristics of the types of fishermen home based business in the settlement of Bajo Tribe were dominated by business with sea products raw materials such as sea cucumber drying, fish, and shrimp drying as well as restaurants which the raw materials came from inside the settlement area and which the raw materials were not from sea products such as groceries seling, cakes and drink making, and services such as beauty shop; (2) the facilities and infrastructures which supported home based business activities in the settlement of Bajo Tribe were not yet fulfilled. To process the sea products, the product rooms were not yet available, the marketing was only to sell to regular customers, and the infrastructures for settlement garbage and waste were not yet available in all of the segments so it could not support home based business activities; (3) the strategies which could be done to developed home based business of fishermen households in the settlement of Bajo Tribe were by making the settlement area of Bajo Tribe as the center area of sea products processing so it would be better known by the people, developing the settlement of Bajo Tribe by managing the environment and making stalls as well as places to process the sea products so it could become the sales center of souvenirs of Bajo Tribe.

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Kim, Soon-Ho, Ki-Wan Kim, and Hoon Kim. "Experimental Study on the Development of Food Drying Machine for Home Use Using Low Electricity." Journal of the Korea Society For Power System Engineering 19, no. 4 (August 31, 2015): 43–49. http://dx.doi.org/10.9726/kspse.2015.19.4.043.

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Farakos, Sofia M. Santillana, Régis Pouillot, Rhoma Johnson, Judith Spungen, Insook Son, Nathan Anderson, Gordon R. Davidson, and Jane M. Van Doren. "A Quantitative Assessment of the Risk of Human Salmonellosis Arising from the Consumption of Pecans in the United States." Journal of Food Protection 80, no. 9 (August 16, 2017): 1574–91. http://dx.doi.org/10.4315/0362-028x.jfp-16-511.

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ABSTRACT A quantitative risk assessment was conducted to assess the risk of human salmonellosis acquired from consumption of pecans in the United States. The model considered the potential for Salmonella survival, growth, and recontamination of pecans from the sheller to the consumer, including steps such as immersion in water, drying, conditioning, cracking, partitioning, and storage. Five theoretical microbial reduction treatment levels (1 to 5 log CFU) were modeled. Data from the 2010 to 2013 surveys by the National Pecan Shellers Association were used for initial prevalence and contamination levels. The impacts of atypical situations in the pecan production system were also evaluated. Higher initial contamination levels, recontamination during processing, and a delay in drying postconditioning were the modeled atypical situations. The baseline model predicted a mean risk of salmonellosis in the United States from consumption of in-shell and shelled pecans processed by cold conditioning with no microbial reduction treatment and no further home cooking as 1 case per 775,193 servings (95% confidence interval [CI]: 1 case per 1,915,709 to 178,253 servings). This predicted risk per serving was estimated as a mean of 529 cases of salmonellosis per year (95% CI: 213 to 2,295 cases). Hot conditioning for shelled pecans and microbial reduction treatment of both shelled and in-shell pecans had a significant impact on the predicted mean risk of illness. Assuming 77% of the shelled pecans sold at retail (i.e., 80% of the retail supply) received hot conditioning, the mean estimated salmonellosis cases per year from consumption of in-shell and shelled pecans uncooked at home was 203 (95% CI: 81 to 882 cases) if no additional microbial reduction treatment were applied. The predicted risk of illness per serving was higher for all atypical situations modeled compared with the baseline model, and delay in drying had the greatest impact on risk.

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Wang, Wei Hui, Guang Zhong Hu, and Min Zhou. "Refined Cotton Centrifugal Dewatering Process and Key Technology." Advanced Materials Research 179-180 (January 2011): 1124–29. http://dx.doi.org/10.4028/www.scientific.net/amr.179-180.1124.

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At home and abroad the process of refined cotton mainly used pressing for washing and dehydration. The refined cotton with high water content, drying energy consumption is high. In this paper, base on the application of centrifugal dewatering process nitrocellulose, combined the characteristics of refining cotton with centrifugal dewatering process principles, the key technology of overflow limit and Pusher resistance were analyzed and discussed. Centrifuge dewatering replaced pressing dewatering, can improve product quality, and achieve energy saving with good socio-economic benefits.

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Angelika, Amelia, Winta Adhitia Guspara, and Christmastuti Nur. "PENGEMBANGAN DESAIN GANTUNGAN PAKAIAN INKLUSIF UNTUK MEMUDAHKAN AKTIVITAS MENJEMUR PAKAIAN." ATRIUM Jurnal Arsitektur 4, no. 2 (June 5, 2020): 129–38. http://dx.doi.org/10.21460/atrium.v4i2.25.

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Title: Development of Inclusive Hanger Design to Facilitate Clothes Drying Activities Laundry activities, including drying are still recommended to be done by the elderly independently. However, the decline in the physical condition of the elderly, including a decrease in the balance of body position, cannot be avoided. In the observation at the GKJ Gondokusuman nursing home, the drying place is uses a rope on the roof or pole that is quite high from the reach of the elderly hand. When drying clothes, the elderly must stretch their arms and tiptoe because of the differences in height of the clothesline. This condition can increase the risk of accidents for the elderly who lose balance. This study aims to develop a product to dry the laundry and reduce the distance between the users with a high clothesline. This product development was using design research and product design. The research method was based in ergonomics knowledge through an inclusive design approach. The techniques used were behavioral observation, assessment of body activities, like Nordic Body Map (NBM) and Rapid Entire Body Assignment (REBA). The results of the NBM stated that the elderly experienced pain in the right side of the body, while the results of the REBA assessment showed a score of 10. This condition showed that the elderly posture while drying still had a high risk of injury. As the results of these studies, the product is designed with a function to hang laundry that make user's body position more balanced because there is no need to stretch arms and tiptoe too high. Users also easily put clothes on the hanger because there is a grip feature for both hands.

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DIPERSIO, PATRICIA A., PATRICIA A. KENDALL, YOHAN YOON, and JOHN N. SOFOS. "Influence of Blanching Treatments on Salmonella during Home-Type Dehydration and Storage of Potato Slices." Journal of Food Protection 68, no. 12 (December 1, 2005): 2587–93. http://dx.doi.org/10.4315/0362-028x-68.12.2587.

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Recommended drying treatments may not enhance destruction of pathogens that could be present on home-dried foods. In this study, the effects of traditional and modified treatments on Salmonella were evaluated during preparation, home-type dehydration (60°C for 6 h), and storage of potato slices. Potato slices inoculated with five strains of Salmonella (8.4 log CFU/g) were left untreated or were treated by steam blanching (88°C for 10 min), water blanching (88°C for 4 min), 0.105% citric acid blanching (88°C for 4 min), or 0.210% citric acid blanching (88°C for 4 min). Slices were then dried (6 h for 60°C) and aerobically stored for up to 30 days at 25 ± 3°C. Cells were enumerated on tryptic soy agar with 0.1% pyruvate (TSAP) and on xylose lysine deoxycholate agar. Salmonella populations were reduced by 4.5 to 4.8 CFU/g and by >5.4 log CFU/g immediately following steam and water blanching, respectively. Populations were below the detection limit (0.80 log CFU/g) immediately following acid blanching, except for samples blanched in 0.105% citric acid and recovered on TSAP. After dehydration (6 h for 60°C), Salmonella reductions on blanched potato slices (5.3 to 5.6 log CFU/g) were significantly greater (P < 0.05) than those on untreated samples (1.9 to 2.7 log CFU/g). Populations on all samples continued to decrease throughout 30 days of storage but still were 3.1 to 3.9 log CFU/g on untreated samples. In comparison, bacterial populations on blanched samples were undetectable by direct plating following 30 days of storage (regardless of blanching method). Blanching treatments used in this study improved the effectiveness of drying for inactivating Salmonella inoculated onto potato slices and, therefore, may enhance the safety of the product.

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Malia, Ajrina, Makhabbah Jamilatun, and Aminah Aminah. "House Dust Mites in One of Indonesian Detention Center in 2020." Biomedika 13, no. 2 (February 7, 2021): 98–103. http://dx.doi.org/10.31001/biomedika.v13i2.843.

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House dust mite was one of the most common allergens in homes around the world and associated with manifestations of allergies of skin and respiratory tract such as bronchial asthma, allergic rhinitis, and atopic dermatitis. This arthropod was commonly found on carpets, mattresses, children's toys, and other home furnishings. This study was aimed to identify and quantify the number of Dermatophagoides spp in Detention Center. This descriptive study was conducted using flotation method on 52 samples of mattress dust collected in February 2020. The results showed that 49 out of 52 mattress dust samples were positive of Dermatophagoidesspp..Of all Dermatophagoides spp, there were Dermatophagoides pteronyssinus (71.2%) and Dermatophagoides farinae (28.8%). In conclusion, this study found two species of Dermatophagoides spp. in Detention Center and suggested that the fascility maintain the cleanliness of the mattress by drying the mattress and changing the sheets at least once a week.

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Silva-Espinoza, Marilú Andrea, María del Mar Camacho, and Nuria Martínez-Navarrete. "Effect of storage temperature on the crispness, colour and bioactive compounds of an orange snack obtained by freeze-drying." British Food Journal 123, no. 6 (January 21, 2021): 2095–106. http://dx.doi.org/10.1108/bfj-11-2020-1061.

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PurposeA healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of conventional home storage temperature on its physicochemical properties and on the content of bioactive compounds has been studied. This research aims to recommend the consumer, and therefore the manufacturer, the best conditions for home storage of this product, keeping its nutritional quality and antioxidant capacity, as well as maintaining its colour and crispness.Design/methodology/approachThe water content, water activity, hygroscopicity, crispness, colour, vitamin C, β-carotene, total phenolic compounds and antioxidant activity were characterised both when the orange snack was newly obtained and after one, two and six months of storage inside zipper bags, at 4 and 20 ºC.FindingsThe results indicated that, in these conditions, the orange snack increased its water content, causing a loss in both its porosity and its characteristic crispness. Nevertheless, the bioactive compounds remained stable throughout the storage period, with the exception of β-carotene, the content of which decreased markedly when the orange snack was stored at 20 ºC.Originality/valueFew studies have evaluated the stability of food products during home storage. The findings showed that the maximum storage time to ensure a proper texture of the orange snack studied is between two and six months, both at 4 and 20 ºC. However, from the point of view of the conservation of both vitamin C and, especially, of β-carotene, it is recommended that this product be stored in refrigeration.

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Šarkanj, Bojan, Ivana Dodlek Šarkanj, and Mark Shamtsyan. "Mycotoxins in food – how to prevent and what to do when things go bad." E3S Web of Conferences 215 (2020): 01004. http://dx.doi.org/10.1051/e3sconf/202021501004.

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Mycotoxins are secondary metabolites of microscopic moulds with pronounced toxic properties. Moulds infect products of plant and animal origin at any stage of their receipt, transportation and storage, in industrial and home conditions. Mycotoxins are more commonly found in plant foods. Their biosynthesis by fungi occurs during the ripening and harvesting period under unfavourable meteorological conditions and improper grain storage. Untimely harvesting or insufficient drying of the crop before storage, storage and transportation of products with insufficient protection against moisture leads to the multiplication of microorganisms and the formation of toxic substances in food products.

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Haryanto, B., T. R. F. Sinuhaji, E. Tarigan, and R. Br Bukit. "Simulation of natural drying kinetics model of carrot (Daucus carota L.) on shape variation: Research from home." IOP Conference Series: Materials Science and Engineering 1122, no. 1 (March 1, 2021): 012096. http://dx.doi.org/10.1088/1757-899x/1122/1/012096.

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Ifon, Ifon, Timbul Supodo, Sunarsih Sunarsih, Sanihu Munir, and Azis Harun. "RISK FACTORS PULMONARYTUBERCULOSIS IN POASIA HEALTH CENTRES IN THE COASTAL REGION OF KENDARI CITY." INDONESIAN JOURNAL OF HEALTH SCIENCES RESEARCH AND DEVELOPMENT (IJHSRD) 3, no. 1 (March 28, 2021): 149–58. http://dx.doi.org/10.36566/ijhsrd/vol3.iss1/68.

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Introduction:Tuberculosis or pulmonary tuberculosis is an infectious disease caused by the presence of the bacteria Mycobacterium Tubercolusis. Tuberculosis is a health problem. Kendari City prevalence is 3.53 per 1,000 population, especially in the work area of ??the Puskesmas Poasia, coastal area of ??Kendari City, every year there is a decrease, namely in 2017 as much 51 cases of lung TB smear positive, in 2018 as many50 cases of smear positive pulmonary TB and in 2019 as many49 cases of smear positive. However, this has not yet been able to achieve the National target, which is a minimum cure rate of 85%.The research objective was to determine the risk factors for the incidence of smear positive pulmonary TB inPuskesmasPoasia in the coastal area of ??Kendari City. Methods: This type of research is a case control Study conducted from December 2020 to January 2021, the sample used are 30 cases taken by random sampling and 30 controls. Result: Using Odds Ratio (OR). OR valuehabit of cleaning mosquito nets OR = 9,036> 1, cleaning or drying bedding or mattress OR = 6,571> 1, Drop Out Treatment nno OR value, humidityOR = 6.909> 1, sunlight lighting OR = 5,675> 1and home ventilationOR = 4.030> 1. Conclusion: Habit of cleaning mosquito nets, cleaning or drying bedding or mattress, moisture, sunlight lighting and home ventilation is a risk factor meanwhile drop out treatmentis not a risk factor for the incidence of smear positive pulmonary TB in PuskesmasPoasia in the coastal area of ??Kendari City.

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Liu, Hong Bo, Jing Sun, and Xiao Hong Cong. "A Review of the Durability of Recycle Aggregate Concrete." Applied Mechanics and Materials 744-746 (March 2015): 1357–60. http://dx.doi.org/10.4028/www.scientific.net/amm.744-746.1357.

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Analyzing the related literature at home and abroad, this paper summarized the results and shared them with reasearchers involved in the field on the recycled aggregate concrete (RAC). In this paper, the durability of RAC will be described from the following several aspects: absorption, chloride permeability, freezing and thawing resistance, carbonation, the sulfate corrosion resistance, drying shrinkage, creep and abrasion resistance. This paper expounded the present situation and progress in the study of the durability of recycled aggregate concrete.Then, some key technical problems needed to be studied were pointed out and many suggestions were put forward.

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Al-Saed, AK, RM Al-Groum, and MM Al-Dabbas. "Implementation of hazard analysis critical control point in jameed production." Food Science and Technology International 18, no. 3 (June 2012): 229–39. http://dx.doi.org/10.1177/1082013211427783.

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The average of standard plate count and coliforms, Staphylococcus aureus and Salmonella counts for three home-made jameed samples, a traditional fermented dairy product, before applying hazard analysis critical control point system were 2.1 × 103, 8.9 × 101, 4 × 101 and less than 10 cfu/g, respectively. The developed hazard analysis critical control point plan resulted in identifying ten critical control points in the flow chart of jameed production. The critical control points included fresh milk receiving, pasteurization, addition of starter, water and salt, straining, personnel hygiene, drying and packaging. After applying hazard analysis critical control point system, there was significant improvement in the microbiological quality of the home-made jameed. The standard plate count was reduced to 3.1 × 102 cfu/g whereas coliform and Staphylococcus aureus counts were less than 10 cfu/g and Salmonella was not detected. Sensory evaluation results of color and flavor of sauce prepared from jameed showed a significant increase in the average scores given after hazard analysis critical control point application.

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Journal articles on the topic 'Home drying'

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