Results 11 to 20 of about 9,494 (309)

PEACHES CONVECTIVE DRYING [PDF]

Journal of Engineering Science (Chişinău), 2018
This article deals with convective drying kinetics process of peaches that were collected in Republic of Moldova climatic area, namely SPRINGCREST, CARDINAL and REDHAVEN varieties.
Vitali Vişanu
doaj   +2 more sources

Cherry Tomato Drying: Sun versus Convective Oven [PDF]

Horticulturae, 2021
Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process.
Vincenzo Alfeo, Diego Planeta, Salvatore Velotto, Rosa Palmeri, Aldo Todaro   +4 more
doaj   +2 more sources

Drying and denaturation kinetics of Beta-Lactoglobulin during convective drying [PDF]

Journal of Food Engineering, 2018
Abstract Beta-Lactoglobulin (β-Lg) is the major fraction of whey protein that comprises more than 65%. Therefore, denaturation of β-Lg during drying can affect the protein functionality where the whey protein is used as an ingredient in food products.
Haque, M. Amdadul, Oliver, Md Moinul Hosain, Putranto, Aditya, Adhikari, Benu   +3 more
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Convective Drying of Turmeric Rhizome

Journal of Agricultural Engineering (India), 2017
Experimental trials on convective drying of turmeric (Curcuma longa L) rhizomes were conducted using factorial completely randomized design. Turmeric rhizome samples were cured for 30 min in 0.1 % solution of sodium carbonate and dried in a laboratory tray dryer at air temperatures of 50 °C, 60 °C and 70 °C with drying air velocity of 2 m.s-1.
null Santosh Gagare, null V. D. Mudgal, null P.S. Champawat   +2 more
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Convective drying of onion: modeling of drying kinetics parameters. [PDF]

J Food Sci Technol, 2019
Drying is a simultaneous heat and mass transfer processes. Drying kinetics is determined by both internal properties and external drying conditions. In this study, two important drying kinetics parameters of onions i.e. effective water diffusivity and relative activation energy of reaction engineering approach (REA) are determined.
Compaoré A, Putranto A, Dissa AO, Ouoba S, Rémond R, Rogaume Y, Zoulalian A, Béré A, Koulidiati J.   +8 more
europepmc   +4 more sources

Convection in drying and freezing ground [PDF]

Zeitschrift für angewandte Mathematik und Physik, 2014
12 pages, 0 ...
Faizal, Mir, Peppin, Stephen
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Evaluating of Microwave Drying for Hawthorn Slice as Alternative to Convective Drying

Brazilian Archives of Biology and Technology, 2022
Abstract This study aimed to investigate the influence of microwave drying with different power levels as alternative to convective drying method on drying kinetics and main quality attributes of hawthorn slice. At increasing microwave power values, higher drying rate and shorter drying time was observed. The page model was found to give best fit (R 2 >
Ayşegül Beşir, Süleyman Gökmen, Latife Betül Gül, Fehmi Yazıcı, Osman Gül   +4 more
openaire   +4 more sources

Comparative kinetic analysis of convective and vacuum dried Opuntia ficus-indica (L.) Mill. cladodes

Research in Agricultural Engineering, 2019
Opuntia ficus-indica (Linnaeus) Miller more usually known as fodder palm or nopal belongs to family Cactaceae. In the present study, the drying behavior of the O. ficus-indica cladodes was observed.
Anirban Dey, Somya Singhal, Prasad Rasane, Sawinder Kaur, Navneet Kaur, Jyoti Singh   +5 more
doaj   +1 more source

Infrared Drying as a Potential Alternative to Convective Drying for Biltong Production. [PDF]

Ital J Food Saf, 2016
Two infrared systems set at an intensity of 4777 W/m² with peak emission wavelengths of 2.5 and 3.5 μm were used to produce <em>biltong</em> by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the <em>biltong</em> produced was assessed by quantifying ...
Cherono K, Mwithiga G, Schmidt S.
europepmc   +5 more sources

DRYING WHITE CABBAGE ON A CONVECTIVE DRYING BENCH

Thermophysics and Thermal Power Engineering, 2021
Known methods of production of dried cabbage are long-term production processes that take place within 12… 24 hours. Therefore, it is necessary to develop new methods of drying and intensification of this process. The article presents experimental studies of the kinetics of the drying process of white cabbage with different energy supply and ...
О. Grakov, D. Grakov, P. Vishnevsky, V. Paziuk, Zh. Petrova   +4 more
openaire   +2 more sources