Results 301 to 310 of about 162,194 (353)

Influence of water vapour in air and of TaC carbides in alloy on the high temperature oxidation of cobalt-based refractory alloys. Part 2: Kinetic results in oxidation in wet air and comparison with dry air

, 2015
Lionel Aranda, Thierry Schweitzer, Pascal Villeger, Patrice Berthod, Élodie Conrath   +4 more
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High-performance polyimine xerogels: a lightweight and recyclable solution for high-temperature oil adsorption. [PDF]

RSC Adv
Trieu UP, Doan HN, Thanh Nguyen VT, Thi Nguyen TT, Nguyen HT, Doan HM, Dong UT, Vo PP.   +7 more
europepmc   +1 more source

Onion drying: Kinetic study and chemical characterization.

, 2007
Luciano, Cláudia
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Microwave Drying Kinetics of Okra

Drying Technology, 2007
In this work, the effects of power level and sample mass on moisture content, moisture ratio, drying rate, and drying time of Turkey okra (Hibiscus esculenta L.) were investigated using microwave drying technique. Various microwave power levels ranging from to 180 to 900 W were used for drying of 100 g of okra.
Ozbek, Belma, Dadalı, Gokce, Apar, Dilek   +2 more
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Analysis of the drying kinetics of chestnuts

Journal of Food Engineering, 2006
Abstract Chestnuts are widely produced in Portugal and have an unquestionable economic interest, allowing a multiplicity of potential industrial applications, either in their natural form or after dehydration. In this work, the experimental dehydration behaviour of three different varieties of chestnuts (Castanea sativa) was investigated, and the ...
Guiné, Raquel, Fernandes, Raquel
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Drying Kinetics of Calcium Caseinate

Journal of Agricultural and Food Chemistry, 2002
Drying is a major component of the cost of making caseinate-based films. We determined the drying curves for making calcium caseinate/glycerol films at low and high relative humidity at 21-34 degrees C. The drying curves exhibited a very long constant rate period followed by a single falling rate period.
Michael, Kozempel, Andrew J, McAloon, Peggy M, Tomasula   +2 more
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Drying Kinetics in Solar Drying

2017
From ancient times foods such as fruit, vegetables, meat or fish were dried by direct sunlight. The use of the sun as energy source is advantageous from the economic as well as environmental points of view. However, this procedure has many disadvantages concerning the efficiency and product safety and quality.
Guiné, Raquel, Barroca, Maria João
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Drying Kinetics of Ginger

Nigerian Food Journal, 2005
The drying kinetics of ginger (Zingiber officiate Roscoe) slices of thickness 2.5 mm and diameter of 25 mm was studied at 40, 45, 50 and 55oC and air flow of 1m/s. Results show that drying proceeded faster at higher than at lower temperatures. Drying took place only in the falling rate period mainly by diffusion.
Alakali, JS, Satimehin, AA
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