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Analysing dynamic neutron tomography of self-healing concrete using piecewise constant functions [PDF]
, 2019 Boone, Matthieu +3 more
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Convective drying of Gardenia erubescens fruits: Effect of pretreatment, slice thickness and drying air temperature on drying kinetics and product quality. [PDF]
HeliyonKorese JK, Achaglinkame MA.
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Microwave Drying Kinetics of Okra
Drying Technology, 2007In 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 +2 more
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Drying Kinetics of Calcium Caseinate
Journal of Agricultural and Food Chemistry, 2002Drying 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 +2 more
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Drying Kinetics in Solar Drying
2017From 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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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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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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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 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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2000
In order to predict the rate at which moisture leaves a rough-sawn board, the drying kinetics of the lumber need to be considered. The drying of wood involves the movement of water molecules, either as vapour or liquid (fluids), through a complex biological structure, with changes in phase such as thawing and evaporation.
Roger B. Keey +2 more
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In order to predict the rate at which moisture leaves a rough-sawn board, the drying kinetics of the lumber need to be considered. The drying of wood involves the movement of water molecules, either as vapour or liquid (fluids), through a complex biological structure, with changes in phase such as thawing and evaporation.
Roger B. Keey +2 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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