Results 271 to 280 of about 632,700 (310)

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

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

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

Drying characteristics of sweet cherry

Food and Bioproducts Processing, 2011
Abstract The effects of alkali emulsion of ethyl oleate and air temperature (60, 70 and 75 °C) on the drying characteristics of sweet cherry were studied using a hot air dryer at a constant air velocity of 2.0 m/s. It was observed that both the alkali emulsion of ethyl oleate and air temperature affected the drying time.
DOYMAZ, İbrahim, İSMAİL, Osman
openaire   +2 more sources

Air Drying Characteristics of Apricots

Journal of Food Science, 1987
ABSTRACT The optimization of the drying of apricots was studied using four treatments: (1) blanching and drying; (2) sulfiting‐blanching and drying; (3) blanching‐sulfiting and drying; and (4) sulfiting‐drying to 50% moisture‐blanching and finish drying. Levels of sulfiting were from 0–2000 ppm SO
EL HALOUAT ABDELHAQ, T. P. LABUZA
openaire   +1 more source

Drying Characteristics of Rose Flowers

Journal of Agricultural Engineering (India), 2013
Full boom rose was dried by employing different drying methods such as hot air drying at 40, 50 and 60 0C, microwave oven drying with silica gel at 50 0C, vacuum drying at 40 0C and 760 mm Hg pressure besides solar and shade drying to find out the most suitable method and parameters. The Exponential and Page’s model were tested for their validity. Page’
null Jaydipsinh B. Raol, null Mahendrasinh T. Kumpavat, null D.M. Vyas   +2 more
openaire   +1 more source

Air-drying characteristics of tomatoes

Journal of Food Engineering, 2007
Abstract The drying characteristics of tomatoes were investigated at 55, 60, 65 and 70 °C with air flow rate of 1.5 m/s. Prior to drying, tomatoes were subjected to dipping in alkaline ethyl oleate solution (2% ethyl oleate + 4% potassium carbonate). Also, drying of raw tomatoes was taken as a control.
openaire   +2 more sources

A Review of Lithium‐Ion Battery Electrode Drying: Mechanisms and Metrology

Advanced Energy Materials, 2022
Ye Shui Zhang, Zhenyu Zhang, Paul R Shearing   +2 more
exaly  

Drying characteristics of grape varieties

Madras Agricultural Journal, 2000
The effect of direct sun-drying and solar drying of fourteen varieties of grapes were studied in terms of moisture content, drying rate, total soluble solids (TSS) and acidity. A saving in time of 40% could be achieved in a solar cabinet drier as compared to open sun drying.
openaire   +1 more source

Application of infrared radiation in the drying of food products

Trends in Food Science and Technology, 2021
Dan Huang
exaly