Results 21 to 30 of about 5,336 (263)

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
openaire   +2 more sources

Modelling convective and microwave drying of potatoes slices [PDF]

13th World Congress of Food Science & Technology, 2006
In this work we compare the kinetic of the drying process of potatoes slices in a hot air forced oven and in a microwave oven with provision for controlling temperature. A semi-empirical model was developed to predict the drying kinetics at different temperatures.
*D. Albanese, **L. Cinquanta, *L. Russo, ***S. Crescitelli, *M. Farina, *A. Brasiello, *M. Di Matteo   +6 more
openaire   +3 more sources

Kinetics model of convective drying

IOP Conference Series: Earth and Environmental Science, 2021
Abstract The article considers various approaches to modeling the drying of finely dispersed products: based on the classical theory of diffusion, from the standpoint of the thermodynamics of an irreversible process. An analysis of the scientific and technical literature on the problem revealed not high accuracy of the convective drying ...
M A Akenchenko, V M Arapov, B N Kvashnin, E V Litvinov, L B Lihacheva, E V Matveeva   +5 more
openaire   +1 more source

Optimization and modeling of the stale bread drying with three different dryers [PDF]

فناوری‌های جدید در صنعت غذا
The present work is aimed to study the drying process of stale bread to a moisture level of 8% wet basis using three different dryers: single convective, single microwave and combined convective-microwave. The experiments were designed and analyzed using
Samaneh Heirani, Kamyar Movagharnejad, Sara Nanvakenari   +2 more
doaj   +1 more source

Convective-Radiation Drying of Foamed Gelatin Fish Broth [PDF]

Техника и технология пищевых производств, 2019
Introduction. The mechanical characteristics of foam gelatin broth make it a promising material for studying the process of obtaining dry gelatin.
Makarov A., Maksimenko Y., Dyachenko E.
doaj   +1 more source

Comparative study of the loss of vitamin C in chalarina (Casimiroa edulis) by four methods of dehydration

Scientia Agropecuaria, 2010
The aim of this study was to compare the loss of chalarina vitamin C after applying four methods of dehydration: vacuum osmotic dehydration combined with convective drying, convective drying, osmotic dehydration combined with vacuum freeze-drying, and ...
Judith Castañeda, Hubert Arteaga, Raúl Siche, Gilbert Rodriguez   +3 more
doaj   +1 more source

Determination of moisture diffusivity and activation energy on fixed bed drying of red pepper (Capsicum annum) on convective solar drying

Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, 2021
Moisture diffusivity and activation energy are two important variables in a drying process to understand a certain product's drying behavior. This study aimed to determine the value of effective moisture diffusivity and the activation energy of red ...
Siti Asmaniyah Mardiyani, Sumardi Hadi Sumarlan, Bambang Dwi Argo, Amin Setyo Leksono   +3 more
doaj   +1 more source

Convective Drying of Apple Enhanced with Microwaves and Ultrasound—Process Kinetics, Energy Consumption, and Product Quality Approach

Applied Sciences
This research explores the drying kinetics of apples, evaluating the impact of convective drying (CV), ultrasonically assisted convective drying (CVUS), and convective–microwave processes (CVMW1 and CVMW2) on energy consumption, drying time, temperature ...
Grzegorz Musielak, Monika Mieszczakowska-Frąc, Dominik Mierzwa   +2 more
doaj   +1 more source

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods

Molecules, 2020
The effect of different drying techniques (freeze, convective, vacuum-microwave and combined drying) on the drying kinetics, the phytochemical compounds and sensory characteristics in loquat cultivar ‘Algar’ was studied. The convective drying resulted in
David Bernardo López-Lluch, Marina Cano-Lamadrid, Francisca Hernández, Aleksandra Zimmer, Krzysztof Lech, Adam Figiel, Ángel Antonio Carbonell-Barrachina, Aneta Wojdyło   +7 more
doaj   +1 more source

Air drying of blueberry fruits: Drying kinetics, mathematical modeling and physical properties [PDF]

Journal on Processing and Energy in Agriculture, 2019
The hot air convective drying of blueberries (Vaccinium corymbosum) in a thin layer was performed using a laboratory-scale dryer. The experiments were carried out at drying air temperatures of 60, 70 and 80 o C, and drying air velocities of 0.5 and 1.5 m/
Pavkov Ivan, Stamenković Zoran, Radojčin Milivoj, Krstan Kešelj, Bikić Siniša, Lutovska Monika, Ponjičan Ondrej   +6 more
doaj   +1 more source