Results 261 to 270 of about 9,494 (309)

Advances in Vacuum Microwave Drying for Berries: Processing, Quality, and Future Perspectives for Sustainable Fruit Drying. [PDF]

J Food Sci
Lieu LP, Lee Y.
europepmc   +1 more source

Characteristics of Chard Leaves during Microwave, Convective, and Combined Microwave-Convective Drying

Drying Technology, 2006
Chard leaves (Beta vulgaris L. var. cicla), which weighs 25g with a moisture of 9.35 (db), were dried using three different drying methods, microwave, convective, and combined microwave-convective.
Ilknur ALİBAŞ
exaly   +2 more sources

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Convective Drying of Foods

2008
Fil: Carrin, Maria Elena. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Bahia Blanca. Planta Piloto de Ingenieria Quimica. Universidad Nacional del Sur.
Carrin, Maria Elena, Crapiste, Guillermo Hector   +1 more
openaire   +3 more sources

The role of convection in electrohydrodynamic drying

Journal of Food Engineering, 2020
Abstract Electrohydrodynamic (EHD) drying is a promising way to dehydrate food and other materials. The driving forces of the moisture removal from the product are, however, not yet completely understood. Therefore, a unique experimental setup with a grounded metal mesh collector was designed to separately evaluate the electrical and convective ...
Alex Martynenko, Tess Astatkie, Thijs Defraeye   +2 more
openaire   +1 more source

Convective Drying of Lactobacillus Plantarum

1994
Starter cultures of lactic acid bacteria are often used in the production of food and feed. Convective drying is an economic method of drying large quantities of micro-organisms but has the disadvantage of causing an important inactivation during drying. Inactivation of L.
Linders, L.J.M., Meerdink, G., van 't Riet, K.   +2 more
openaire   +2 more sources

The role of convection in drying

Chemical Engineering Science, 1968
Abstract An analytical solution is presented for drying a material from one side. The material intially contains a solid or liquid phase. A quasi-steady model is adopted since the usual drying situation is slow and sensible heating effects are small compared to the latent heat of phase change.
D.F. Dryer, J.E. Sunderland
openaire   +1 more source

Convective drying of bacteria

1993
Because of the large number of applications of starter bacteria in the food industry, it is important to obtain stable, highly viable bacterial cultures. This review describes the possibilities of producing these cultures in a dried form. Freeze-drying is economically unattractive for producing large quantities of dried bacteria.
L. C. Lievense, K. van 't Riet
openaire   +1 more source

Convective drying of poultry chips

Poultry and Chicken Products, 2022
Convective drying is the most common way of poultry meat chips dehydration. These drying kinetic traits are the base for hardware design of technological process for this product production. Convective drying kinetic traits have been determined for chips samples with 4, 6, 8 and 10 mm thickness made from whole muscle chicken and turkey thighs and also ...
Valeriy Agafonichev, Valentina Makhonina, Danil Roslikov, Irina Dmitrienko   +3 more
openaire   +1 more source

Convective, Microwave and Combined Microwave-Convective Drying of Pepino

Erwerbs-Obstbau, 2021
Drying has been used to preserve food for ages. Various techniques have been applied to obtain a final product that is reduced in terms of both volume and weight. This research was performed to specify the influences of convective drying (50 and 75 °C), microwave drying (90 and 160 W) and combination of microwave and convective drying (for 90 W both 50 
Izli, NAZMİ, Taskin, ONUR, Izli, Gokcen
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On dry penetrative convection

Boundary-Layer Meteorology, 1978
A model of a convection layer is developed in order to predict the complete profile of potential temperature. The functional behaviour of the profile satisfies the equation for the conservation of heat, and the theory is closed by considering the structure of the thermal elements which support the convection.
openaire   +1 more source