Results 261 to 270 of about 11,373,632 (305)

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
openaire   +1 more source

Drying characteristics and quality of lemon slices dried under Coulomb force-assisted heat pump drying

, 2020
In this research, a Coulomb force-assisted heat pump (CF-HP) dryer was invented for the purpose of improving the drying characteristics and product quality of biomaterials.
Yong Hong Lee, S. Chin, B. Chung
semanticscholar   +1 more source

Drying characteristics of maize grain in solar bubble dryer

, 2020
A newly designed solar bubble dryer was used to study the drying behavior of freshly harvested maize grain. The performance of the dryer was tested at sample loads of 10.87 kg/m² (thin layer), 16.3 kg/m² (medium layer), and 21.74 kg/m² (thick layer ...
A. M. Asemu, N. Habtu, M. Delele, B. Subramanyam, S. Alavi   +4 more
semanticscholar   +1 more source

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
openaire   +1 more source

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
openaire   +1 more source

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
openaire   +1 more source

Enhancing jackfruit infrared drying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructure.

Food Chemistry, 2021
Bengang Wu, Xiuyu Guo, Yiting Guo, Haile Ma, Cunshan Zhou   +4 more
semanticscholar   +1 more source

Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra

LWT, 2019
Results of an experimental study were presented and discussed for hot air drying with horizontal cut (HC-HA) or vertical cut (VC-HA) at 55, 60, 65, 70, 75, and 80 °C, respectively, and heat pump drying with HC (HC-HP) or VC (VC-HP) at 40, 50, 60, and 70 °
Hongyan Li, Longhan Xie, Yue Ma, Min Zhang, Yuwei Zhao, Xiaoyan Zhao   +5 more
semanticscholar   +1 more source

Drying characteristics and modeling of apple slices during microwave intermittent drying

Journal of food process engineering, 2019
Drying characteristics and quality of apple slices were studied using microwave intermittent drying at different microwave power density (2.2, 3.5, 4.8, and 6.1 W/g), sample thickness (3, 5, 7, and 9 mm) and heating time in each cycle (4, 5, 6, and 7 s).
Jianwu Dai, Hongwei Xiao, Lihua Zhang, Meng Chu, Wen Qin, Zhijun Wu, Dan-Dan Han, Ying‐Lu Li, Yaowen Liu, P. Yin   +9 more
semanticscholar   +1 more source

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.
openaire   +2 more sources