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“drying time”

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Intervention effectobservedoriginal resultmeasured

Claim · model-written summary

Drying time of strawberries was affected by the drying temperature.

Taxon: StrawberriesFragaria ×ananassat0
Treatment: drying temperaturee0
Outcome: Drying timee0

Not reportedComparatorDirection

Verbatim

t0
“Strawberries”
✓ located verbatim in the source · title, characters 10–22

e0
“Drying time was affected by drying temperature”
✓ located verbatim in the source · abstract, characters 468–514

Title

Drying of Strawberries with Infrared Dryer

Can Ertekin; Ş. Gözlekçi; Nursel Heybeli; et al. 2014

Other claims from this paper (7)

Observation Camarosa strawberries dried at 60, 70 and 80°C in an infrared dryer took 508, 280 and 246 min, respectively.
Observation Festival strawberries dried at 60, 70 and 80°C in an infrared dryer took 536, 304 and 290 min, respectively.
Observation Drying time of the Camarosa variety was longer than that of the Festival variety.
Intervention effect Drying rate of strawberries was affected by the drying temperature.
Intervention effect The highest drying rate of strawberries was found at a drying temperature of 80°C.
Intervention effect The highest total phenolics in both strawberry varieties were obtained at a drying temperature of 80°C.
Intervention effect The lowest titratable acidity in both strawberry varieties was obtained at a drying temperature of 80°C.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

C/VM drying had the shortest drying time, about 50 % of total drying time.

Taxon: AppleMalus domesticat0
Treatment: C/VMe0
Outcome: drying timee0
Direction: shorteste0
Value: about 50 %e0
Comparator: other drying methodse0

Verbatim

e0
“The application of C/VM in drying of fruits gave the shortest drying time compared to other drying methods (about 50 % of the total drying time).”
✓ located verbatim in the source · abstract, characters 553–698

t0
“Apple”
✓ located verbatim in the source · title, characters 19–24

Title

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Chien Hwa Chong; Adam Figiel; Chung Lim Law; et al. Food and Bioprocess Technology 2013. doi:10.1007/s11947-013-1123-7

Other claims from this paper (6)

Method / resource Empirical models fitted characteristic periods of apple drying with a high determination coefficient.
Association Effective diffusivity associated with drying time ranged from 3.522 × 10 −8 to 1.431 × 10 −6 m 2 /min by technique.
Intervention effect Combined vacuum microwave drying gave the lowest hardness and chewiness.
Observation HP/VM retained the highest total polyphenol content.
Observation HP/VM retained the highest antioxidant activity.
Observation HP/VM gave the best appearance quality.

Associationobservedoriginal resultmeasured

Claim · model-written summary

Total drying time increased with intermittent time.

Taxon: banana slicest0
Treatment: intermittent timee0
Outcome: whole drying timee0
Direction: addede0

Verbatim

e0
“The whole drying time was added with the increase of the intermittent time.”
✓ located verbatim in the source · abstract, characters 688–763

t0
“Microwave intermittent drying enhances drying kinetics of banana slices”
✓ located verbatim in the source · title, characters 0–71

Title

Microwave intermittent drying enhances drying kinetics of banana slices

Jian Wu Dai; Ling Ren; Jie Wang; et al. Proceedings of the 2018 7th International Conference on Energy and Environmental Protection (ICEEP 2018) 2018. doi:10.2991/iceep-18.2018.10

Other claims from this paper (7)

Association Power, thickness, heating time and intermittent time significantly affected banana drying kinetics.
Association Microwave power had the greatest effect on drying kinetics, followed by timing and thickness.
Observation Banana slice drying included an increasing rate period.
Association Moisture diffusivity increased with microwave power.
Association Moisture diffusivity increased with slice thickness.
Association Moisture diffusivity increased with heating time.
Observation The banana moisture diffusion coefficient varied across the tested settings.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Higher drying air temperature reduced drying time.

Treatment: drying air temperaturee0
Outcome: drying timee0
Direction: reductione0

Not reportedTaxonComparator

Verbatim

e0
“drying air temperature, chemical treatment, pricking and maturity stage resulted in reduction in drying time”
✓ located verbatim in the source · abstract, characters 356–464

Title

Osmo-mechanical drying kinetics of ber

Manpreet Singh; Satish Kumar; Sadhna Arora Indian Journal of Horticulture 2007

Other claims from this paper (9)

Intervention effect Chemical treatment reduced drying time.
Intervention effect Pricking reduced drying time.
Association Maturity stage affected drying time, reducing it.
Method / resource Page’s model fit the drying data better than the generalized exponential model.
Association Drying rate constant k increased with air temperature.
Method / resource Arrhenius law may describe temperature dependence of drying rate.
Observation Activation energies and frequency factors were higher in treated and pricked Stage II samples.
Mechanism Higher activation energy signified greater temperature sensitivity.
Association Coefficient n varied non-systematically with temperature.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Microwave drying gave the shortest drying time for okra.

Taxon: OkraAbelmoschus esculentust0
Treatment: microwave drying methode0
Outcome: drying timee0
Direction: minimume0

Not reportedComparator

Verbatim

e0
“The minimum drying time was obtained by microwave drying method.”
✓ located verbatim in the source · abstract, characters 389–453

t0
“Okra”
✓ located verbatim in the source · title, characters 10–14

Title

Drying of Okra by Different Drying Methods: Comparison of Drying time, Product Color Quality, Energy Consumption and Rehydration

Osman Ismail; Azmi Seyhun Kipcak; Ibrahim Doymaz Athens Journal of Sciences 2019. doi:10.30958/ajs.6-3-1

Other claims from this paper (4)

Intervention effect Microwave drying increased drying energy efficiency.
Intervention effect Hot-air drying gave the best color criterion for okra.
Intervention effect Hot-air dried okra had higher rehydration content than samples dried by other methods.
Recommendation The authors identified microwave and hot-air drying as the most efficient methods.

Associationobservedoriginal resultmeasured

Claim · model-written summary

Drying form influenced coffee drying time.

Taxon: coffeeCoffeat0
Treatment: drying formse0
Outcome: drying timee0

Not reportedDirection

Verbatim

e0
“The drying forms directly influence the drying time”
✓ located verbatim in the source · abstract, characters 1489–1540

t0
“coffee quality”
✓ located verbatim in the source · title, characters 70–84

Title

Efect of lnf (cna - cnb) enzyme complex in the drying process and the coffee quality

Douglas Freitas Santos; Kleso Silva Franco Junior; Carlos Henrique da Silva; et al. Coffee Science 2020. doi:10.25186/.v15i.1677

Other claims from this paper (2)

Intervention effect The enzyme complex did not influence coffee drying time.
Intervention effect The enzyme complex did not influence coffee beverage aroma.

Associationobservedoriginal resultmeasured

Claim · model-written summary

Drying temperature affected shrinkage more than drying time.

Taxon: Istamaran Datet0
Treatment: Drying temperaturee0
Outcome: shrinkagee0
Direction: more thane0
Comparator: drying timee0

Verbatim

e0
“Drying temperature influenced shrinkage more than drying time”
✓ located verbatim in the source · abstract, characters 1406–1467

t0
“Istamaran Date”
✓ located verbatim in the source · title, characters 23–37

Title

Qualitative Indices of Istamaran Date Variety Affected by Various Drying Methods

E. Mehryar; M. Sadeghi; S. J. Razavi; et al. Journal of Crop production and processing 2015. doi:10.18869/acadpub.jcpp.5.16.305

Other claims from this paper (5)

Intervention effect Drying method significantly affected WAC, DHC and RA.
Intervention effect Microwave drying caused more structural damage than hot air and vacuum drying.
Intervention effect Drying method had no significant effect on shrinkage.
Intervention effect Drying method did not significantly affect L*, a* and b*.
Mechanism Caramelization may explain microwave induced darkening.

Associationobservedoriginal resultsignificant (as stated)measured

Claim · model-written summary

Drying air velocity significantly affected total kiwi drying time.

Taxon: Kiwit0
Treatment: drying air velocitye0
Outcome: total drying timee0

Not reportedDirection

Verbatim

e0
“drying air velocity plays a significant effect on total drying time.”
✓ located verbatim in the source · abstract, characters 756–824

t0
“Kiwi Fruit”
✓ located verbatim in the source · title, characters 45–55

Title

Evaluation of Design Parameters on Drying of Kiwi Fruit

Filiz Ozgen; Nevin Celik Applied Sciences 2018. doi:10.3390/app9010010

Other claims from this paper (4)

Observation The shortest kiwi drying time was 225 min at 1.5 m/s for 4 mm slices.
Observation The longest kiwi drying time was 750 min at 0.5 m/s for 8 mm slices.
Intervention effect Varying convective-dryer velocity was advantageous for preserving kiwi brightness.
Intervention effect Varying convective-dryer velocity was advantageous for preserving kiwi color quality.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

LHA drying time was nearly 37% shorter than HA drying time

Taxon: appleMalus domesticat0
Treatment: LHAe5
Outcome: drying timee5
Direction: lessere5
Value: nearly 37%e5
Comparator: HA dryinge5

Verbatim

t0
“Effect of infrared pretreatment on low-humidity air drying of apple slices”
✓ located verbatim in the source · title, characters 0–74

e5
“The drying time for LHA was nearly 37% lesser than that for HA drying”
✓ located verbatim in the source · abstract, characters 894–963

Title

Effect of infrared pretreatment on low-humidity air drying of apple slices

Sandhya R. Shewale; H. Umesh Hebbar Drying Technology 2016. doi:10.1080/07373937.2016.1190935

Other claims from this paper (5)

Intervention effect Pretreatment with IR waves reduced drying time by nearly 23% in LHA drying
Intervention effect Pretreatment with IR waves reduced drying time by 17% in HA drying
Intervention effect IR-treated and LHA-dried slices retained nearly 82–90% of ascorbic acid, comparable to FD slices
Intervention effect IR-treated and LHA-dried slices retained nearly 72–74% of total phenolic content, comparable to FD slices
Intervention effect LHA-dried apple slices had better color and rehydration ratio than FD- and HA-dried slices

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Microwave drying shortened drying time.

Taxon: Oraby datet0
Treatment: MWe0
Outcome: time needed for dryinge0
Direction: shortenede0

Not reportedComparator

Verbatim

t0
“Oraby date slices”
✓ located verbatim in the source · title, characters 49–66

e0
“MW shortened the time needed for drying”
✓ located verbatim in the source · abstract, characters 1266–1305

Title

Kinetic studies for microwave-assisted drying of Oraby date slices

Samir Rabie; Omar S. Younis; Asrar Mohamed Egyptian Journal of Agricultural Research 2020. doi:10.21608/ejar.2021.67067.1092

Other claims from this paper (5)

Observation The thicker slices charred below the stated moisture threshold.
Observation The 2 mm slices dried without burning.
Method / resource The Midilli et al. model best fit microwave and subsequent oven drying data.
Observation Panelists accepted all sensory attributes of dried date slices.
Observation The 2 mm slices received the highest panelist scores.

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“drying time”

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