Results 31 to 40 of about 888,410 (303)

Modelagem matemática para descrição da cinética de secagem do caldo de cana in natura

open access: yesRevista Principia, 2018
The aim of this work was to determine the drying kinetics in the foam layer of fresh cane broth with the addition of 2,0% Emustab®, 2,0% Super Neutral® and 1,0% phosphate At temperatures of 50, 60 and 70ºC and a total of 0,5 cm of thickness in the foam ...
Edmilson Silva Filho   +4 more
doaj   +1 more source

Experimental Investigation of the Drying Kinetics of Corn in a Packed and Fluidized Bed [PDF]

open access: yesIranian Journal of Chemistry & Chemical Engineering, 2015
In this paper, experimental data on the drying kinetics of corn in a packed and fluidized bed are presented. Experimental research was conducted on a laboratory apparatus.
Mića Vukić   +4 more
doaj  

Drying kinetics of cellulose nanofibers suspensions [PDF]

open access: yes, 2018
[EN] Cellulose nanofibers (CNF) is used in various pharmaceutical applications due to its unique characteristics i.e., biodegradability, mechanical and biological properties. CNF is often produced by spray drying process, knowledge of the drying kinetics
Belal Al Zaitone, Al Zaitone, Belal
core   +1 more source

Characterizing The Drying Kinetics Of High Water Content Agro-Food Particles Exhibiting Non-Fickian Mass Transport

open access: yesChemical Engineering Transactions, 2013
This work deals with the study of drying kinetics of high water content materials such as agro-food particles. These materials exhibit significant structural and geometry changes during drying showing complex non-Fickian drying kinetics.
A. Bessadok-Jemai
doaj   +1 more source

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

open access: yesSouth 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   +4 more
doaj   +1 more source

Drying of moist food snacks with innovative slot jet reattachment nozzle [PDF]

open access: yes, 2018
[EN] Drying of moist porous media such as paper, pulp and food products is one of the most energy intensive processes in industry. Impinging jet nozzles are commonly used in various drying processes.
Yang, Mengqiao   +7 more
core   +1 more source

Effects of osmotic pre-treatment on convective drying kinetics of nectarines halves (Pyrus persica L.) [PDF]

open access: yesJournal on Processing and Energy in Agriculture, 2011
Measuring changes in moisture content of halves, during the drying was done to assess the influence of pre-treatment, temperature and drying air velocity l on the kinetics of convective drying nectarine varieties 'Fantasia.' Based on the results of ...
Pavkov Ivan   +4 more
doaj  

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

open access: yesВесці 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

Kinetics of the Vacuum Drying of Cheeses

open access: yesFoods and Raw Materials, 2014
Cheeses are analyzed as vacuum drying objects. An experimental vacuum drier and its elements are schematized. The operating principle of the experimental setup is described. Moisture is demonstrated to be among the most important components of cheese. The physicochemical composition of cheeses is considered.
openaire   +3 more sources

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

open access: yesUltrasonics 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   +2 more
doaj   +1 more source

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