Results 311 to 320 of about 162,194 (353)
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Journal of Food Science, 1977
ABSTRACT The kinetics of sausage drying were described in terms of a rate equation and of the diffusivity for moisture in a sausage. The rate equation developed is: dx/dt = ‐k[(x ‐ c)/x] 2 , where k is the rate constant, t is time, x is percent yield at any time, and c is ...
S. A. PALUMBO +3 more
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ABSTRACT The kinetics of sausage drying were described in terms of a rate equation and of the diffusivity for moisture in a sausage. The rate equation developed is: dx/dt = ‐k[(x ‐ c)/x] 2 , where k is the rate constant, t is time, x is percent yield at any time, and c is ...
S. A. PALUMBO +3 more
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Drying Technology, 1991
ABSTRACT The kinetics of apricot dehydration was examined using a factorial experimental design in order to evalute the effect of air temperature, air velocity and pretreatment of the sample on the drying time and the transport coefficients of apricots.
G.K. Vagenes, D. Marinos-Kouris
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ABSTRACT The kinetics of apricot dehydration was examined using a factorial experimental design in order to evalute the effect of air temperature, air velocity and pretreatment of the sample on the drying time and the transport coefficients of apricots.
G.K. Vagenes, D. Marinos-Kouris
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EFFECT OF DRYING MODE ON DRYING KINETICS OF ONION
Drying Technology, 1998ABSTRACT Onion slices 3 mm thick were dried in different modes. Drying at 60°C by convection was taken as a reference process." reviseddate="It has been shown that increase in air temperature increases the rate of drying. Effective diffusivity increases with increasing temperature, but it is strongly dependent on water content. Energy of activation for
Piotr P. LEWICKI +2 more
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Kinetics of Atmospheric Freeze-drying of Apple
Transport in Porous Media, 2006We present investigations of the effect of Atmospheric Freeze-Drying kinetics on the quality (dehydration rate, shrinkage, color, and antioxidant properties) of apple cubes. The experimental data are compared with the result of convective and vacuum freeze-drying processes, and suitable operating parameters are determined.
Jan Stawczyk +3 more
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Microwave drying kinetics of a clay-plate
Ceramics International, 1995This study presents the development of an exponential model for the description of kinetics in the drying process of a porous material under the condition of dielectric heating. The model describes the changes in moisture content and in the rate of drying related to the duration of the process, as well as the moisture content in the material to be ...
Tomas, Srećko, Skansi, Darko
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KINETICS OF DRYING OF MATCH SPLINTS
Chemistry, Technology and Application of Substances, 2023The research results of the kinetics of match splints drying in a stationary layer are presented. The kinetic curves of match splints drying were obtained. The effect of the height of the stationary layer on the drying time is investigated. The influence of temperature and filtration velocity of the heating agent on the drying velocity was determined ...
T. A. Kuzminchuk +3 more
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DRYING OF BIOACTIVE PRODUCTS: INACTIVATION KINETICS
Drying Technology, 1997A comprehensive experimental study of the drying of enzymes (E) and gin seng (GS) biomaterials provides a basis for mathematical modelling of the drying process with respect to the inactivation kinetics. Temperature of 20-120 °C was established for a number of enzymes while removing moisture with no thermal destruction.
Sadykov R. +2 more
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DESCRIPTION AND ANALYSIS OF TIMBER DRYING KINETICS
Drying Technology, 1993ABSTRACT In this paper an experimental and semi-analytical technique is described that provides a method of estimating a macroscopic drying kinetics curve and internal moisture content profiles is described. Moisture gradients and the time evolution of these gradients are analysed as a function of the air drying parameters (dry-bulb, wet-bulb ...
Collignan, Antoine +2 more
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Death kinetics of yeast in spray drying
Biotechnology and Bioengineering, 1974AbstractThe death kinetics of a strain of Saccharomyces cerevisiae were studied in an industrial scale spray drier. In solution studies, the death kinetics of yeast was found to be comparable to pathogen destruction. From the studies in drying of yeast a prediction of a 4 log cycle decrease in viable cells of pathogens could be made for normal ...
H, Elizondo, T P, Labuza
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The three fundamental techniques for drying food include surface diffusion on pore surfaces, liquid or vapor diffusion resulting from changes in moisture content, and capillary action induced by surface forces in granular and porous food products. The thin-layer drying process of food products is significantly influenced by various variables, including
Dr. Rajni Kamboj +1 more
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Dr. Rajni Kamboj +1 more
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