Search claims · PlantClaims

Associationobservedoriginal resultno effectmeasured

Claim · model-written summary

Vacuum degree had little effect on drying time.

Taxon: Anoectochilus roxburghiiAnoectochilus roxburghiit0
Treatment: vacuum degreee0
Outcome: drying timee0
Direction: little effecte0

Verbatim

t0
“Anoectochilus roxburghii”
✓ located verbatim in the source · title, characters 38–62

e0
“vacuum degree had little effect on drying time”
✓ located verbatim in the source · abstract, characters 472–518

Title

Drying Characteristics and Kinetics ofAnoectochilus roxburghiiby Microwave Vacuum Drying

Yi Zhang; Hongliang Zeng; Zhongqiang Huang; et al. Journal of Food Processing and Preservation 2014. doi:10.1111/jfpp.12238

Other claims from this paper (3)

Association Microwave power significantly affected drying time.
Association Loadage significantly affected drying time.
Method / resource Page’s equation accurately predicts dehydration rate changes during microwave vacuum drying.

Intervention effectobservedoriginal resultno effectmeasured

Claim · model-written summary

Solar and sun drying took similar time.

Taxon: Red Chili Peppert0
Treatment: solare0
Outcome: drying timee0
Direction: similare0
Comparator: sun driede0

Verbatim

e0
“the drying time of solar and sun dried crops was similar”
✓ located verbatim in the source · abstract, characters 842–898

t0
“Red Chili Pepper”
✓ located verbatim in the source · title, characters 0–16

Title

Red Chili Pepper Drying by Farm Scale Hothouse

Serdar Öztekin; Bekir Yelmen DergiPark (Istanbul University) 2010

Other claims from this paper (5)

Observation Drying first and second harvest red chili peppers took 26 to 27 hours.
Intervention effect Solar dried chili peppers lost 2 to 4% more moisture than sun dried peppers.
Intervention effect Solar dried chili was brighter red than sun dried chili.
Observation The authors expect solar dried crops to have higher food quality and safety.
Recommendation The authors recommend implementing farm scale hothouse dryers to learn about marketing advantages and management.

Intervention effectobservedoriginal resultno effectnot significant (as stated)measured

Claim · model-written summary

Length of drying time after priming had no significant effect.

Taxon: Triploid watermelont0
Treatment: length of drying timee3
Outcome: insignificante3

Not reportedComparatorDirection

Verbatim

t0
“Triploid Watermelon Seed”
✓ located verbatim in the source · title, characters 20–44

e3
“length of drying time was insignificant”
✓ located verbatim in the source · abstract, characters 1015–1054

Title

230 Seed Priming of Triploid Watermelon Seed

Marietta Loehrlein; Dennis T. Ray HortScience 1999. doi:10.21273/hortsci.34.3.481f

Other claims from this paper (4)

Intervention effect Priming in H 2 O gave better germination than priming in KNO 3 and PEG.
Intervention effect Priming in H 2 O was not consistently better for germination than the untreated control.
Intervention effect Priming for 1 day was superior to priming for 3 or 6 days.
Intervention effect In the field trial, the priming treatments did not differ in emergence.

Intervention effectobservedoriginal resultno effectmeasured

Claim · model-written summary

Steam blanching did not change drying time.

Taxon: peanutsArachis hypogaeat0
Treatment: steam blanchinge0
Outcome: drying timee0
Direction: no impacte0

Not reportedComparator

Verbatim

e0
“steam blanching had no impact on the drying time”
✓ located verbatim in the source · abstract, characters 1122–1170

t0
“peanuts”
✓ located verbatim in the source · title, characters 71–78

Title

Effects of blanching on some quality characteristics of sprouted-dried peanuts

Thi-Thuy-Dung Nguyen; Thi-Thuy-Dung Nguyen; Duong-My-Chi Truong; et al. AIP conference proceedings 2022. doi:10.1063/5.0099669

Other claims from this paper (7)

Intervention effect Longer blanching lowered total phenolic content, total flavonoid content, and antioxidant activity.
Intervention effect Longer blanching increased lightness.
Intervention effect Water blanching from four to six minutes prolonged drying time.
Observation Without blanching, dried sprouts retained TPC at 3.59 mg GAE/g d.b.
Observation Without blanching, dried sprouts retained TFC at 0.81 mg QUE/g d.b.
Observation Without blanching, dried sprouts retained antioxidant activity at 1.42 mg TE/g d.b.
Recommendation The authors recommend studying further processing effects on peanut sprout quality.

Method / resourceobservedoriginal resultno effectmeasured

Claim · model-written summary

The robot did not reduce cacao bean drying time.

Taxon: CacaoTheobroma cacaot0
Outcome: drying timee0
Direction: did not reducee0
Comparator: manual methode1

Verbatim

e0
“the robot did not reduce the drying time”
✓ located verbatim in the source · abstract, characters 816–856

t0
“Cacao Beans”
✓ located verbatim in the source · title, characters 69–80

e1
“with the manual method”
✓ located verbatim in the source · abstract, characters 546–568

Title

Construction of an Automated Removal Robot for the Natural Drying of Cacao Beans

José Tuanama-Aguilar; Carlos Ríos-López; José Luis Pasquel-Reátegui; et al. Sensors 2025. doi:10.3390/s25051520

Other claims from this paper (4)

Method / resource The four robot-dried batches had moisture contents of 6.71, 8.59, 7.74 and 6.80%, versus 7.86, 7.94, 6.60 and 7.54% with manual drying.
Method / resource Robot-dried cacao beans had lower variability in moisture, indicating more uniform drying.
Method / resource Robot-dried cacao beans had higher total phenol content.
Method / resource The authors concluded that the robot improved cacao bean quality relative to conventional drying.

Associationobservedoriginal resultno effectmeasured

Claim · model-written summary

Drying time had no effect on the results, which depended only on drying temperature.

Taxon: cassavaManihot esculentae0
Treatment: timee6
Outcome: resultse6
Direction: remained constante6
Qualifier: only a function of the drying temperaturese6

Verbatim

e0
“five different species of cassava chips”
✓ located verbatim in the source · abstract, characters 130–169

e6
“On the effect of time, the results remained constant; hence, it was only a function of the drying temperatures”
✓ located verbatim in the source · abstract, characters 1639–1749

Title

Evaluation of Drying Behaviour of Cassava Chips under Open Sun and Oven Drying Technologies

Chinedu L. Okeke; Anthony O. Onokwai; Imhade P. Okokpujie; et al. International Journal of Design & Nature and Ecodynamics 2023. doi:10.18280/ijdne.180306

Other claims from this paper (12)

Intervention effectobservedoriginal resultno effectmeasured

Claim · model-written summary

Yield was unaffected by cutting time or drying method.

Taxon: wheatTriticum aestivumt0
Treatment: cutting time or drying methode0
Outcome: Yielde0
Direction: not affectede0

Not reportedComparator

Verbatim

e0
“Yield and grain N content were not affected by cutting time or drying method”
✓ located verbatim in the source · abstract, characters 466–542

t0
“WHEAT”
✓ located verbatim in the source · title, characters 93–98

Title

EFFECT OF HARVEST TIME AND DRYING METHOD ON QUALITY AND GRADE OF IRRIGATED SOFT WHITE SPRING WHEAT

JOHN M. CLARKE Canadian Journal of Plant Science 1981. doi:10.4141/cjps81-122

Other claims from this paper (11)

Intervention effect Grain N content was unaffected by cutting time or drying method.
Association Artificially dried wheat test weight increased with delayed cutting at lower kernel moisture.
Association Windrowed Neepawa test weight changed very little with cutting time.
Association Windrowed Dirkwin test weight peaked at 25% KMC.
Association Windrowed Fielder test weight peaked at 25% KMC.
Association Cultivar 1000-kernel weight increased as KMC fell in one of two years.
Association Windrowed wheat falling number stayed constant across cutting times.
Association Artificially dried wheat falling number increased linearly as harvest KMC fell.
Observation Windrowed grain commercial grades reached maximum by 35% KMC in all three cultivars.
Observation Artificially dried grain reached maximum grades only when cut at 20% KMC or less.
Mechanism Grain cut at higher KMC lost grade due to immature kernels and low test weight.

Intervention effectobservedoriginal resultno effectnot significant (as stated)measured

Claim · model-written summary

Initial treatments did not significantly shorten cranberry drying time.

Taxon: cranberriese0
Treatment: All of treatmentse0
Outcome: drying timee0
Direction: did not significantly shortene0

Not reportedComparator

Verbatim

e0
“All of treatments did not significantly shorten the drying time of cranberries.”
✓ located verbatim in the source · abstract, characters 465–544

Title

Application of sonication and freezing as initial treatments before microwave-vacuum drying of cranberries

Izabela Staniszewska; Szymon Staszyński; Magdalena Zielińska Technical Sciences 2019. doi:10.31648/ts.4390

Other claims from this paper (13)

Observation Microwave-vacuum drying took 12 ± 1 to 14.5 ± 0.5 minutes across treatments.
Intervention effect Initial treatments increased SMER by up to 31%.
Intervention effect Initial treatments other than cryogenic freezing significantly increased Dew.
Intervention effect Sonication and drying gave dried berries the lowest cohesiveness, 0.19±0.02.
Intervention effect Sonication and drying gave dried berries the lowest springiness, 0.62±0.02.
Intervention effect Sonication and drying gave dried berries the lowest chewiness, 3.4±0.8 N.
Intervention effect Cryogenic freezing and drying gave dried fruit the highest springiness, 0.75±0.03.
Intervention effect Cryogenic freezing and drying gave dried fruit low chewiness, 3.3±0.5 N.
Intervention effect Convective freezing before drying produced the highest fruit lightness, 32.2±0.7.
Intervention effect Convective freezing before drying produced the highest fruit redness, 32.6±0.8.
Intervention effect Convective freezing before drying produced the highest fruit yellowness, 11.1±0.7.
Intervention effect Sonication changed color about as effectively as cryogenic freezing, but much less effectively than convective freezing.
Intervention effect All initial treatments increased dried cranberry thermal conductivity and diffusivity.

Intervention effectobservedoriginal resultno effectmeasured

Claim · model-written summary

Drying method did not affect mean germination time in Yalova Yağlık.

Taxon: peppert0
Material: Yalova Yağlıke0
Treatment: drying methodse0
Outcome: Mean germination timee0
Direction: not affectede0

Not reportedComparator

Verbatim

e0
“Mean germination time was not affected by drying methods in Yalova Yağlık”
✓ located verbatim in the source · abstract, characters 656–729

t0
“pepper”
✓ located verbatim in the source · title, characters 41–47

Title

Can raw zeolite be used for post harvest pepper seed drying?

Cihat ÖZDAMAR; Kutay Coşkun YILDIRIM; Sıtkı ERMİŞ; et al. International Journal of Agriculture Environment and Food Sciences 2022. doi:10.31015/jaefs.2022.3.2

Other claims from this paper (11)

Observation Machine drying required about 20 hours to reach safe seed moisture.
Observation Sun drying required about 40 hours to reach safe seed moisture.
Observation Zeolite drying required about 60-100 hours to reach safe seed moisture.
Intervention effect Germination percentage did not differ significantly among drying methods across all cultivars.
Intervention effect Drying method affected mean germination time for Kandil Dolma in both runs.
Intervention effect Drying method affected mean germination time for Carliston in run two.
Intervention effect Drying methods did not significantly differ in seedling emergence for Carliston.
Intervention effect Drying methods did not significantly differ in seedling emergence for Yalova Yağlık.
Intervention effect Drying methods significantly affected Kandil Dolma seedling emergence in both runs.
Association Mean seedling emergence time varied among cultivars.
Recommendation Raw zeolite was considered suitable for safe drying of fresh pepper seed.

Intervention effectobservedoriginal resultno effectmeasured

Claim · model-written summary

Grain N content was unaffected by cutting time or drying method.

Taxon: wheatTriticum aestivumt0
Treatment: cutting time or drying methode0
Outcome: grain N contente0
Direction: not affectede0

Not reportedComparator

Verbatim

e0
“Yield and grain N content were not affected by cutting time or drying method”
✓ located verbatim in the source · abstract, characters 466–542

t0
“WHEAT”
✓ located verbatim in the source · title, characters 93–98

Title

EFFECT OF HARVEST TIME AND DRYING METHOD ON QUALITY AND GRADE OF IRRIGATED SOFT WHITE SPRING WHEAT

JOHN M. CLARKE Canadian Journal of Plant Science 1981. doi:10.4141/cjps81-122

Other claims from this paper (11)

Intervention effect Yield was unaffected by cutting time or drying method.
Association Artificially dried wheat test weight increased with delayed cutting at lower kernel moisture.
Association Windrowed Neepawa test weight changed very little with cutting time.
Association Windrowed Dirkwin test weight peaked at 25% KMC.
Association Windrowed Fielder test weight peaked at 25% KMC.
Association Cultivar 1000-kernel weight increased as KMC fell in one of two years.
Association Windrowed wheat falling number stayed constant across cutting times.
Association Artificially dried wheat falling number increased linearly as harvest KMC fell.
Observation Windrowed grain commercial grades reached maximum by 35% KMC in all three cultivars.
Observation Artificially dried grain reached maximum grades only when cut at 20% KMC or less.
Mechanism Grain cut at higher KMC lost grade due to immature kernels and low test weight.

“drying time”

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