Relevant bibliographies by topics / Drying spices

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Drying spices'

Author: Grafiati
Published: 7 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Drying spices"

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Seleshe, S., E. Seifu, and S. W. Kidane. "Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat." Theory and practice of meat processing 7, no. 4 (2022): 229–37. http://dx.doi.org/10.21323/2414-438x-2022-7-4-229-237.

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This study was conducted to assess the effect of spice blends varying in salt and pepper concentrations on the microbial quality of Quanta: Ethiopian dried red meat. The experiment had seven treatments: 25% spices, 25% salt, and 50% pepper (T1); 25% spices, 20% salt, and 55% pepper (T2); 25% spices, 15% salt, and 60% pepper (T3); 25% spices, 10% salt, and 65% pepper (T4); 25% spices, 5% salt, and 70% pepper (T5); 100% spices (without salt and pepper), a positive control (T6); a negative control without any added ingredient (T7). Microbiological analyses were performed initially on the raw slic
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Ndife, Joel, Stella Ubbor, Augusta Chinweikpe, and Anselm Onwuzuruike. "Comparative Effects of Oven-Drying on Quality of Selected Leafy Spices." Indonesian Food Science & Technology Journal 5, no. 2 (2022): 76–82. http://dx.doi.org/10.22437/ifstj.v5i2.17695.

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There has been increasing interest in culinary spices for their health benefits besides flavour. This study assessed the comparative effect of oven-drying on the chemical composition of selected leafy spices. Fresh Uziza (Piper guineense), Curry (Murraya koenigii), Nchanwu (Ocimum gratissimum), Parsley (Petroselinum crispum) and, Mint leaves (Mentha spicata) were assessed for proximate composition, then dried in an oven at 65 °C for 25 min. The dried spice leaves were analysed for their proximate composition, mineral contents, phytochemicals, antioxidants, and sensory properties. Proximate ana
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Teuku rihayat, Abdul Haris Salam, Awanis Ilmi, and Rika Annisa. "Enhancing the Production of RECEH (Aceh's Traditional Spices) with Drying Blower Oven Technology to Support the Sustainability of the Local Food Industry." Chelo Journal of Technology for Community Service (CETICS) 2, no. 1 (2025): 133–42. https://doi.org/10.61972/cetics.v2i1.41.

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ABSTRACT Indonesia is renowned for its rich spices, particularly in Aceh, where they are widely cultivated. These spices are traditionally used in local cuisine, but they are often sold in wet form, requiring further processing to create practical instant spice powders. One popular seasoning is for Acehnese Noodle Cuisine, which is typically in wet form and has a short shelf life. To address this, RECEH (Acehnese Typical Spice) aims to develop natural, powdered seasonings for convenience and longevity. RECEH products will undergo laboratory testing, including nutrient content, ash content, moi
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Barooah, Manas Jyoti, Laxmi Narayan Sethi, and Abhijit Borah. "Solar Tunnel Drying System: A Literature Review." Industria: Jurnal Teknologi dan Manajemen Agroindustri 9, no. 3 (2020): 252–62. http://dx.doi.org/10.21776/ub.industria.2020.009.03.9.

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Production, productivity, and area under production from fruits and spices are gradually increasing. Improper processes of freshly harvested spice and fruit products will make them undergo qualitative deterioration with each passing hour. This deterioration is more pronounced in high humid areas. Drying process in one or the other form is essential. Freshly harvested spices and fruit products in average contain more than 80% moisture. The commodities need to be dried to have a moisture content below 10% in the shortest possible time for safe storage. Drying process in most cases are accomplish
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Evania, Maria Krisna, and Fransiska. "Kajian Pustaka Metode Optimasi Respons Surface Methods dan Thin Layer Equation pada Produk Pengeringan Rempah Rimpang (Jahe, Kunyit, Temulawak)." BIOFOODTECH : Journal of Bioenergy and Food Technology 3, no. 1 (2024): 9–16. http://dx.doi.org/10.55180/biofoodtech.v3i1.1209.

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Ginger, turmeric, and curcuma are rhizome spices that have the highest production value in Indonesia. Fresh products from rhizomes have high water content and are often damaged by microorganisms. For this reason, proper and efficient processing is needed so that the quality of the rhizome spices is maintained and under the standards set by the Indonesian National Standards. One of the appropriate processing methods for rhizome spices is the drying method. Drying is the oldest technique for food preservation and is an indispensable process in the food industry. The drying process aims to reduce
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Prabowo, Ulya Sarofa, Sri Winarti, and Bagus SP. "The effect of temperature and drying time on rujak cingur spices powder properties and its change during storage." Anjoro: International Journal of Agriculture and Business 1, no. 2 (2020): 30–36. http://dx.doi.org/10.31605/anjoro.v1i2.778.

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Rujak cingur is an Indonesian traditional food that is very potential to be developed. The time required to serve one serving of Rujak cingur is from 10 to 15 minutes. Mostly used to make spices. Spices also cannot be stored for a relatively long period of time. So, it takes an alternative to shorten the presentation time and prolong the shelf life by making powder spice. This study aims to determine the best combination of treatment based on temperature and drying time so as to produce the best quality Rujak cingur spices powder and to know the change of the product's properties during storag
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Wiyono, Andi E., Nita Kuswardhani, Nidya S. Mahardika, et al. "Rekayasa Proses Pembuatan Serbuk Minuman Tradisional dari Rempah dan Non-Dairy Creamer melalui Foam Mat Drying." AGRITEKNO: Jurnal Teknologi Pertanian 13, no. 2 (2024): 235–46. https://doi.org/10.30598/jagritekno.2024.13.1.235.

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Spice drinks are traditional beverages made from ginger and lemongrass, with the addition of vegetable creamer to enhance their quality. This study aimed to determine the effect of varying the ratio of spices to vegetable creamer on the organoleptic and physicochemical characteristics of the drink. Additionally, it sought to evaluate the yield, antioxidant activity, specific heat, and mass balance of the spice drink powder from the selected formulation. The experimental design was a Completely Randomized Design with two factors: the percentage ratio of spices to vegetable creamer. The results
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Zahra, Naseem. "A comprehensive review of spices: Use of prevalent preservative techniques and bio-preservatives for enhancing shelf life of spices." Nutrition and Food Processing 07, no. 15 (2024): 01–10. https://doi.org/10.31579/2637-8914/277.

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Spices, renowned for flavor enhancement, also act as natural preservatives, prompting exploration into non-thermal preservation methods due to drawbacks of traditional techniques. Antimicrobial properties of herbs and spices, like cloves and black pepper, contribute to food preservation and offer health benefits. Traditional preservation methods like thermal treatment, drying, canning, freezing, and salt-based techniques are employed for preservation of spices. Bio-preservation techniques, including natural antimicrobials, fermentation, probiotics, and competitive exclusion, enhance spice safe
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Soni, P., V. Soni, and P. Sharma. "SPECTROPHOTOMETRIC AND HPTLC STUDIES ON SELECTED INDIAN SPICE EXTRACTS." INDIAN DRUGS 57, no. 08 (2020): 30–34. http://dx.doi.org/10.53879/id.57.08.11752.

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The present work was carried out with a view to analyze the major phytochemical compounds of Indian spices, dalchini (Cinnamon zeylanicum) bark and coriander (Coriander sativum) fruit. Hydro-alcoholic extracts were prepared from selected spices and analyzed for extract yield, loss on drying (LOD) and pH. phytochemical compounds such as total alkaloids, phenols, flavonoids and tannins were quantified by spectrometric methods. Hydro-alcoholic extracts from selected spices revealed the pH to be between 5.36-5.62, loss on drying 12.54–15.41% and extract yield 8.62–29.19%w/w. Among the investigated
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Kántor, Andrea, Loránd Alexa, Emőke Papp-Topa, Béla Kovács, and Nikolett Czipa. "Change of antioxidant compounds of spices during drying." Acta Agraria Debreceniensis, no. 2 (December 15, 2019): 77–81. http://dx.doi.org/10.34101/actaagrar/2/3682.

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Spices and herbs have been used by humanity for thousands of years, so they are very important plants.
 In this study, the change of dry matter content and antioxidant compounds of eight spices (basil, thyme, rosemary, mint, parsley, lemongrass, chives, coriander) have been examined the raw plants and in plants preserved by three different drying methods (an oven in 50–60°C; drying at room temperature; lyophilisation between -40 and -50°C, under pressure), because we wanted to see the change of the parameters.
 The water content of raw plants was very high, i.e. the dry matter conten
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Dissertations / Theses on the topic "Drying spices"

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Klym, H., A. Ingram, I. Hadzaman, O. Shpotyuk, and I. Karbovnyk. "Positronium Characterization of Nanopores in Technologically Modified MgO-Al2O3 Ceramics." Thesis, Sumy State University, 2015. http://essuir.sumdu.edu.ua/handle/123456789/42727.

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It is established that positron annihilation lifetime spectroscopy can be successful used as porosimetry method to study of nanopores size and transformation of free volume in humidity-sensitive MgO-Al2O3 ceramics in adsorption-desorption cycles using lifetimes of ortho-positronium-related components. It is shown that the fourth component gives information about water-free volume or nanopores size, while the third component reflects positronium trapping both in nanopores and in water “bubbles”.
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Wende, Christian. "Synthese und Charakterisierung von Spinellen im quasiternären System 'LiO 0,5 - MnOx - FeOx'." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2006. http://nbn-resolving.de/urn:nbn:de:swb:14-1149761036832-47424.

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Verbindungen mit Spinellstruktur im quasiternären System "LiO0.5-MnOx-FeOx" finden industriell als keramische Werkstoffe in der Elektrotechnik und Elektronik Verwendung. So werden Lithium-Mangan-Spinelloxide der Form Li1+xMn2-xO4 (x => 0) als Kathodenmaterial für wiederaufladbare Lithiumbatterien untersucht. Sowohl Lithium- als auch Manganferrit finden Einsatz als steuerbare Komponenten in der Mikrowellentechnik und Manganferrite als Leistungsüberträger in Spulen und Transformatoren der Hochfrequenztechnik. Für einen solchen technischen Einsatz sind die Kenntnisse der
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Jai, Shree Prasad. "Development of solar-biomass hybrid drier and studies on heat and mass transfer for drying of spices." Thesis, 2005. http://localhost:8080/xmlui/handle/12345678/3219.

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Books on the topic "Drying spices"

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Hii, Ching Lik, and Shivanand S. Shirkole. Drying of Herbs, Spices, and Medicinal Plants. CRC Press, 2023. http://dx.doi.org/10.1201/9781003269250.

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Krevelen, Jean Ann Van. Grocery gardening: Planting, preparing and preserving fresh food. Cool Springs Press, 2009.

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Shirkole, Shivanand S. Drying of Herbs, Spices, and Medicinal Plants. Taylor & Francis Group, 2023.

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Dowling, Pia. Grow Your Own Organic Herbs and Spices: Includes Planting, Harvesting, Drying, Storage and Propagation Techniques. Dowling, Pia, 2014.

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Hultquist, Michael. Spicy Dehydrator Cookbook: 95 Incredible Recipes to Turn up the Heat on Jerky, Hot Sauce, Fruit Leather and More. Page Street Publishing Company, 2018.

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Hultquist, Michael. The Spicy Dehydrator Cookbook: 95 Incredible Recipes to Turn Up the Heat on Jerky, Hot Sauce, Fruit Leather and More. Page Street Publishing, 2018.

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Kennett, Douglas J., and David A. Hodell. AD 750–1100 Climate Change and Critical Transitions in Classic Maya Sociopolitical Networks. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780199329199.003.0007.

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Multiple palaeoclimatic reconstructions point to a succession of major droughts in the Maya Lowlands between AD 750 and 1100 superimposed on a regional drying trend that itself was marked by considerable spatial and temporal variability. The longest and most severe regional droughts occurred between AD 800 and 900 and again between AD 1000 and 1100. Well-dated historical records carved on stone monuments from forty Classic Period civic-ceremonial centers reflect a dynamic sociopolitical landscape between AD 250 and 800 marked by a complex of antagonistic, diplomatic, lineage-based, and subordi
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Book chapters on the topic "Drying spices"

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Chong, Chien Hwa, Nesa Dibagar, Rhonalyn Maulion, and Adam Figiel. "Drying Characteristics of Herbs, Spices, and Medicinal Plants." In Drying of Herbs, Spices, and Medicinal Plants. CRC Press, 2023. http://dx.doi.org/10.1201/9781003269250-3.

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Dhulipalla, Harshavardhan, Hari Kavya Kommineni, V. Archana, Lavanya Devaraj, and Irshaan Syed. "Storage and Quality Degradation of Dried Herbs, Spices, and Medicinal Plants." In Drying of Herbs, Spices, and Medicinal Plants. CRC Press, 2023. http://dx.doi.org/10.1201/9781003269250-6.

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Masztalerz, Klaudia, Jacek Łyczko, and Krzysztof Lech. "Emerging and Advanced Drying Technologies for Herbs, Spices, and Medicinal Plants." In Drying of Herbs, Spices, and Medicinal Plants. CRC Press, 2023. http://dx.doi.org/10.1201/9781003269250-8.

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Tan, Choon Hui, and Ching Lik Hii. "Guideline and Selection of Dryers for Herbs, Spices, and Medicinal Plants." In Drying of Herbs, Spices, and Medicinal Plants. CRC Press, 2023. http://dx.doi.org/10.1201/9781003269250-2.

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Talemy, Fatemeh Poureshmanan, Fereshteh Jamalzade, Kosar Mohammadi Balili, and Narjes Malekjani. "Product Development and Formulations from Dried Herbs, Spices, and Medicinal Plants." In Drying of Herbs, Spices, and Medicinal Plants. CRC Press, 2023. http://dx.doi.org/10.1201/9781003269250-7.

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Hii, Ching Lik, and Shivanand S. Shirkole. "Overview of the Global Market for Dried Herbs, Spices, and Medicinal Plants." In Drying of Herbs, Spices, and Medicinal Plants. CRC Press, 2023. http://dx.doi.org/10.1201/9781003269250-1.

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Pin, Kar Yong. "Impact of Drying on Various Quality Characteristics of Herbs, Spices, and Medicinal Plants." In Drying of Herbs, Spices, and Medicinal Plants. CRC Press, 2023. http://dx.doi.org/10.1201/9781003269250-4.

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Pise, Viplav Hari, and Bhaskar N. Thorat. "Techno-Economic Evaluation for Cost-Effective Drying of Herbs, Spices and Medicinal Plants." In Drying of Herbs, Spices, and Medicinal Plants. CRC Press, 2023. http://dx.doi.org/10.1201/9781003269250-9.

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Bhatkar, Nikita S., Vimal, and Shivanand S. Shirkole. "Future Prospect and Global Market Demand for Dried Herbs, Spices and Medicinal Plants." In Drying of Herbs, Spices, and Medicinal Plants. CRC Press, 2023. http://dx.doi.org/10.1201/9781003269250-10.

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Chan, Eric Wei Chiang, Joash Ban Lee Tan, and Choon Hui Tan. "Instrumentation and Analyses of Bioactive Compounds and Ingredients." In Drying of Herbs, Spices, and Medicinal Plants. CRC Press, 2023. http://dx.doi.org/10.1201/9781003269250-5.

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Conference papers on the topic "Drying spices"

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Koç, Banu, Nazan Çağlar, and Gamze Atar. "Functional properties of dried tarragon affected by drying method." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7834.

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Tarragon is a small shrubby perennial herb in the Asteraceae family. It is cultivated for the use of its aromatic leaves in seasoning, salads, sauces, vinegars, mustard and spices. In this study, tarragon was dried in two different drying equipment (infrared (ID) and microwave dryers (MD)) to compare the drying and final product properties (moisture content, water activity and colour change). Three different output power levels of 125, 250 and 500 W were used for MD, whereas the ID treatment involved three drying temperature levels that were 60, 70 and 80°C. A comparison of the drying kinetics
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Sharma, Darshana, and V. R. Rajesh. "Modeling and Design of a Flat Plate Solar Collector with Closed Air Circulation for Drying Spices." In 2018 4th International Conference on Electrical Energy Systems (ICEES). IEEE, 2018. http://dx.doi.org/10.1109/icees.2018.8442401.

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Khanzode, Anand U., and Sachin R. Karale. "Overview of Solar Air Drying Systems in India and His Vision of Future Developments." In ASME 2006 International Solar Energy Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/isec2006-99116.

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Solar Air Drying is one of the oldest method of food preservation. For several thousand years people have been preserving grapes, herbs, Potato’s, corn, milk, fruits, vegetables, spices, meat and fish by drying. Until canning was developed at the end of the 18th century, drying was virtually the only method of food preservation. It is still the most widely used method. Solar Drying is an excellent way to preserve food and solar food dryers are an appropriate food preservation technology for a sustainable world. This technology makes it possible to dehydrate and preserve food professionally wit
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Cipliene, Ausra, Egidijus Zvicevicius, and Algirdas Raila. "Aerial solar collector usage in drying technologies of medicinal and spice plants." In 17th International Scientific Conference Engineering for Rural Development. Latvia University of Agriculture, 2018. http://dx.doi.org/10.22616/erdev2018.17.n506.

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Petit, Johan, and Lucile Lallemant. "Drying step optimization to obtain large-size transparent magnesium-aluminate spinel samples." In SPIE Defense + Security, edited by Brian J. Zelinski. SPIE, 2017. http://dx.doi.org/10.1117/12.2262427.

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Murata, Hideaki, Fikret Kirkbir, Douglas Meyers, S. R. Chaudhuri, and Arnab Sarkar. "Drying and sintering of large SiO 2 monoliths." In SPIE's 1994 International Symposium on Optics, Imaging, and Instrumentation, edited by John D. Mackenzie. SPIE, 1994. http://dx.doi.org/10.1117/12.189008.

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Kagami, Hiroyuki, and Hiroshi Kubota. "Thickness control of a thin film after drying through thermal and evaporative management in drying process of a polymer solution coated on a flat substrate: application of the dynamical model of the drying process." In SPIE Microtechnologies, edited by Ángel B. Rodríguez-Vázquez, Rainer Adelung, Ricardo A. Carmona-Galán, Gustavo Liñán-Cembrano, and Carsten Ronning. SPIE, 2011. http://dx.doi.org/10.1117/12.886827.

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Rakymzhan, Adiya, Talgat Yakupov, Zarina Yelemessova, Rostislav Bukasov, Vladislav V. Yakovlev, and Zhandos N. Utegulov. "Monitoring of vegetation drying by Brillouin and Raman spectroscopies." In SPIE Commercial + Scientific Sensing and Imaging, edited by Moon S. Kim, Kuanglin Chao, Bryan A. Chin, and Byoung-Kwan Cho. SPIE, 2017. http://dx.doi.org/10.1117/12.2263535.

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Lucisano, Marco F. C., and Hannes Vomhoff. "A Laboratory Investigation on the Origin of Machine Direction Microstriations." In Advances in Pulp and Paper Research, Oxford 2009, edited by S. J. I’Anson. Fundamental Research Committee (FRC), Manchester, 2009. http://dx.doi.org/10.15376/frc.2009.1.491.

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This paper is based on a laboratory-scale experimental study of machine direction microstriations (MDM) on board surfaces. We developed a pressing and drying simulator in which we can replicate some of the phenomena which are believed to be the origin of MDM: density stratification in wet pressing as well as in-plane restraining conditions during drying. Our laboratory experiments showed that we could generate surface features, visually similar to those classified as MDM in industrial paper production. In particular we could replicate the elongated appearance, the characteristic wavelength inter
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Yao, Lanfang, Jun Shen, Guangming Wu, Xingyuan Ni, Jue Wang, and Bin Zhou. "Preparation of low-density porous silica thin films by ambient pressure drying." In SPIE Proceedings, edited by Junhao Chu, Zongsheng Lai, Lianwei Wang, and Shaohui Xu. SPIE, 2004. http://dx.doi.org/10.1117/12.607296.

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