Results 271 to 280 of about 638,772 (310)

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

Filtration and drying characteristics of casein

Separation and Purification Technology, 2012
Abstract Casein precipitated by acidolysis of the skimmed milk was filtered under constant pressure conditions followed by the cake drying in a vacuum tray dryer. Filtration characteristics of the cake were expressed in terms of average specific cake resistance (αav) and cake solids fraction or porosity.
Sushil U. Deulgaonkar, Lokesh P. Ramteke, Bhaskar N. Thorat   +2 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 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

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

Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples

Food Chemistry, 2021
Yayuan Xu, Yadong Xiao, Jiangfeng Song   +2 more
exaly  

Effects of different drying methods on the drying characteristics and drying quality of Cistanche deserticola

LWT - Food Science and Technology, 2023
Guangyue Ren, Xu Duan, Ting He
exaly  

Study on drying characteristics of Gentiana macrophylla under the interaction of temperature and relative humidity

Energy, 2023
Tianyu Xing, Yunfeng Wang, Wenxiang Zhang   +2 more
exaly  

Drying characteristics of sludge by addition of drying accelerator

The Proceedings of Conference of Tokai Branch, 2019
Kazuki OKADA, Yuma TACHIBANA, Nobusuke KOBAYASHI, Kenji KAMIYA, Takumi ITO, Hironari OOKI, Akira SUAMI, Yoshinori ITAYA   +7 more
openaire   +1 more source