Results 31 to 40 of about 218,411 (312)

Kinetics of heat and moisture exchange and method for calculating the duration of the convective drying process of natural leather

Весці Нацыянальнай акадэміі навук Беларусі: Серыя фізіка-тэхнічных навук, 2020
Methods for processing experimental data based on generalized variables of the drying process, which characterize the most general patterns of drying in a period of decreasing speed, are considered.
A. I. Alshansky, A. L. Klimentyev
doaj   +1 more source

Investigation of kinetics of amla (Emblica officinalis) fruit drying process

South African Journal of Chemical Engineering, 2022
This study aims to investigate the kinetics of the amla fruit drying process using oven and sun drying methods. The experimental results indicate that the final moisture content dropped with increasing drying temperature and decreasing material size ...
Auliyaa Raaf, Tomy Wijaya Putra, Farid Mulana, Yanna Syamsuddin, Muhammad Dani Supardan   +4 more
doaj   +1 more source

Assessment of Efficiency of Drying Grain Materials Using Microwave Heating [PDF]

, 2019
We present results of experimental work on studying the drying of a dense layer of grain using microwave heating. We investigated a series of techniques to supply heat to grain to assess energy efficiency of a microwave field.
Boshkov, L. (Leonid), Boshkova, I. (Irina), Titar, S. (Sergij), Titlov, A. (Alexandr), Volgusheva, N. (Natalya)   +4 more
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Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer [PDF]

, 2018
Wheat germ is an abundant by-product of the milling industry, it has excellent nutritional qualities and high tocopherols content. The aim of this work was to study the kinetics of wheat germ drying in fluidised thin-layers by applying analytical ...
Gili, Renato Daniel, Giner, Sergio Adrian, Penci, Maria Cecilia, Ribotta, Pablo Daniel, Torrez Irigoyen, Ricardo Martin   +4 more
core   +1 more source

Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices

Ultrasonics Sonochemistry, 2021
This work studied three emerging approaches to improve the convective drying (50 °C, 0.8 m/s) of celery. Celery slices of 2 mm thick were pretreated for 5 min using ultrasound (32 W/L, 40 kHz), vacuum (75 kPa vacuum pressure) and ethanol (99.8% v/v, as ...
Alberto Claudio Miano, Meliza Lindsay Rojas, Pedro E.D. Augusto   +2 more
doaj   +1 more source

Mechanical tuning of the evaporation rate of liquid on crossed fibers [PDF]

, 2015
We investigate experimentally the drying of a small volume of perfectly wetting liquid on two crossed fibers. We characterize the drying dynamics for the three liquid morphologies that are encountered in this geometry: drop, column and a mixed morphology,
Alban Sauret, Anantharaju N., Andreas E., Beatrice Soh, Berteloot G., Borzsonyi T., Boulogne F., Boulogne F., Cachile M., Carroll B. J., Cazabat A.-M., Clement F., Duprat C., Duprat C., Emilie Dressaire, François Boulogne, Gelderblom H., Guéna G., Guéna G., Howard A. Stone, Langmuir I., Lopes M., Lorenceau E., Maxwell J. C., Maxwell J. C., McHale G., McHale G., Pham C.-T., Plawsky J. L., Poulard C., Princen H. M., Protiere S., Quéré D., Quéré D., Quéré D., Rayleigh L., Reyssat M., Sauret A., Shantz H. L., Sultan E., Wayner P. C.   +40 more
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Drying kinetics and mass transfer properties in the drying of thistle flower [PDF]

Brazilian Journal of Food Technology, 2019
Abstract Thistle flowers, and particularly their stigmas, are used to coagulate milk in the production of a number of traditional Portuguese cheeses due to their high milk-clotting activity provided by the high content of aspartic proteases. The aim of the present work was to determine the mass transfer properties of thistle flower under different ...
Guiné, Raquel, Fontes, Luísa, Lima, Maria João   +2 more
openaire   +6 more sources

Drying and denaturation kinetics of Beta-Lactoglobulin during convective drying [PDF]

Journal of Food Engineering, 2018
Abstract Beta-Lactoglobulin (β-Lg) is the major fraction of whey protein that comprises more than 65%. Therefore, denaturation of β-Lg during drying can affect the protein functionality where the whey protein is used as an ingredient in food products.
Haque, M. Amdadul, Oliver, Md Moinul Hosain, Putranto, Aditya, Adhikari, Benu   +3 more
openaire   +2 more sources

Effect of Swell-Drying on Mango (Mangifera indica) Drying Kinetics

Foods, 2022
Swell-Drying operation (SD) was applied on mangoes to evaluate its effect on drying kinetics: starting accessibility (δW), apparent drying coefficient (Dapp), and time to obtain a final moisture content of 20% d.b (tf = 20% d.b). Swell-drying consisted of (1) submitting fresh mangoes to a first pre-drying stage under Convective Air Drying (CAD) until a
Luis Alberto Casaverde-Pacherrez, Carmen Téllez-Pérez, Colette Besombes, Daniel Marcelo-Aldana, Karim Allaf, Edilberto Vásquez-Díaz   +5 more
openaire   +3 more sources

Spatially Resolved Monitoring of Drying of Hierarchical Porous Organic Networks [PDF]

, 2016
Evaporation kinetics of water confined in hierarchal polymeric porous media is studied by low field nuclear magnetic resonance (NMR). Systems synthesized with various degrees of cross-linker density render networks with similar pore sizes but different ...
Acosta, Rodolfo Hector, Gomez, Cesar Gerardo, Mattea, Carlos, Monti, Gustavo Alberto, Silletta, Emilia Victoria, Stapf, Siegfried, Strumia, Miriam Cristina, Velasco, Manuel Isaac   +7 more
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