Results 221 to 230 of about 192,714 (261)

DRYING CHARACTERISTICS OF TAPIOKA

Drying Technology, 1989
ABSTRACT Experimcntal studies were carried out on a multipurposc industrial solar drycr having corrugated absorber with two glass covers.
Ram Chandra., N.P. Singh, M.S. Sodha
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On the characteristic drying curve

International Journal of Heat and Mass Transfer, 1974
Abstract The theoretical foundation for the concept of the characteristic drying curve is examined by considering the drying out of a porous, non-hygroscopic slab of infinite extent. Under intensive drying conditions when a drying front appears, the characteristic drying curve is a function of the relative intensity of drying, whereas under less ...
R.B. Keey, M. Suzuki
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Drying characteristics of tomatoes

Journal of Food Engineering, 1991
Abstract In this investigation, the drying characteristics of tomatoes have been studied under various operating conditions. A drier was built for experiments under controlled conditions. Experiments were conducted with different air temperatures and flow velocities to determine the drying characteristics of tomato.
Hawlader, M.N.A., Uddin, M.S., Ho, J.C., Teng, A.B.W.   +3 more
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Sun Drying and Far-Infrared Drying Characteristics of Lily

ASME 2021 Heat Transfer Summer Conference, 2021
Abstract The sun drying and far-infrared drying characteristics of lily were experimentally investigated. Fresh lily was blanched and treated with boiling water at 100 °C before drying. The effects of blanching time, drying method and drying temperature on drying rate, nutrient contents (total phenol, total flavonoid and starch contents),
Pei Yang, Dan Huang, Sisi Lv, Ruiqi Wang, S. A. Sherif, Wei Li   +5 more
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Drying characteristics of kiwifruit during hot air drying

Journal of Food Engineering, 2008
Abstract Drying characteristics and l -ascorbic acid changes of a kiwifruit slice (10 mm) were investigated during hot air drying at four temperatures ranging from 40 to 70 °C. A relationship between hardening of the sample surface and the drying rate was also investigated. Using the measured data, a non-linear least squares method was applied to an
Takahiro Orikasa, Long Wu, Takeo Shiina, Akio Tagawa   +3 more
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Drying Characteristics In Superheated Steam Drying at Reduced Pressure

Drying Technology, 2005
Abstract The superheated steam drying at reduced pressure is performed, and the effects of operational conditions such as drying pressure and temperature on the drying characteristics are examined. In order to obtain the basic guideline for the design of the superheated steam dryer at reduced pressure, the heat flux to sample was calculated and the ...
Akira Sano, Yoshitaka Senda, Koji Oyama, Ryo Tanigawara, Yoshiyuki Bando, Masaaki Nakamura, Yasuhiro Sugimura, Masahito Shibata   +7 more
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VACCUM DRYING CHARACTERISTICS OF COCONUT

Drying Technology, 1987
ABSTRACT The drying characteristics of shredded coconut under vacuum and at atmospheric pressure have been studied. It was found that a decrease in the absolute pressure within the drying compartment retarded the drying rate of coconut. A model for drying of coconut is proposed on the assumption that the surface of coconut is partially covered with ...
W.J.N. Fernando, T. Thangavel
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DRYING CHARACTERISTICS OF RED CHILLI

Drying Technology, 2002
ABSTRACT Red chilli is widely consumed as a food additive throughout the world. It is blanched/treated to minimize quality loss during processing. This paper reports on various pre-treatments applied before drying and their influence on drying kinetics as well as product quality.
P. Gupta, J. Ahmed, U. S. Shivhare, G. S. V. Raghavan   +3 more
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Drying characteristics of amaranth grain

Journal of Food Engineering, 2004
Thin-layer drying of amaranth grain was conducted at 40, 50, 60 and 70 °C and a moisture range from about 32.5% to 5.0%, dry basis. A mathematical model based on Fick' s second law of diffusion with variable diffusion coefficient for spherically shaped grain was used to predict the drying behavior of the grain.
Andrea N. Calzetta Resio, Roberto J. Aguerre, Constantino Suarez   +2 more
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Microwave drying characteristics of spinach

Journal of Food Engineering, 2007
Abstract Spinach leaves ( Spinacia oleracea L. cv. “Meridian”) with 50 g weight and 9.01 humidity on dry basis were dried in microwave oven using eight different microwave power levels ranging between 90 and 1000 W, until the humidity fell down to 0.1 on dry basis.
Ozkan, İLKNUR, Akbudak, N., Akbudak, B.
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