Results 221 to 230 of about 343,483 (267)

Effect of drying temperature in the accelerated freeze‐drying of pork

Journal of the Science of Food and Agriculture, 1962
AbstractThe effect of plate temperature on pork psoas muscle dried by the Accelerated Freeze‐Drying process has been studied. Plate temperatures above 60° had an adverse effect on the organoleptic and reconstitution properties of the meat. Higher plate temperatures also caused a loss in solubility of water soluble proteins and a loss in activity of ...
A. Aitken, J. C. Casey, I. F. Penny, C. A. Voyle   +3 more
openaire   +1 more source

CONVECTIVE DRYING OF PUMPKIN: INFLUENCE OF PRETREATMENT AND DRYING TEMPERATURE

Journal of Food Process Engineering, 2009
ABSTRACT The aim of this research was to study the influence of blanching as a pretreatment on the drying rate, color and rehydration rate of pumpkin slices (Cucurbita maxima) dried in a convective dryer at 50, 60 and 70C. The different pretreatments did not modify drying time. The diffusion coefficient depended on temperature and moisture content, but
NELSON E. PEREZ, MIGUEL E. SCHMALKO
openaire   +1 more source

Implications of drying temperature and humidity on the drying kinetics of seaweed

AIP Conference Proceedings, 2017
A Low Temperature and Humidity Chamber Test tested in the Solar Energy Laboratory, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Selangor, Malaysia. Experiments are attempted to study the effect of drying air temperature and humidity on the drying kinetics of seaweed Kappaphycus species Striatum besides to develop a model to ...
Majid Khan Majahar Ali, Ahmad Fudholi, M. S. Muthuvalu, Jumat Sulaiman, Suhaimi Md Yasir   +4 more
openaire   +1 more source

Drying Temperature Effects on Fish Dry Mass Measurements

Journal of Great Lakes Research, 2007
Analysis of tissue composition in fish often requires dry samples. Time needed to dry fish decreases as temperature is increased, but additional volatile material may be lost. Effects of 10°C temperature increases on percentage dry mass (%DM) were tested against 60°C controls for groups of lake trout Salvelinus namaycush, rainbow smelt Osmerus mordax ...
Brian F. Lantry, Robert O'Gorman
openaire   +1 more source

OPTIMIZING TEMPERATURE IN MUSHROOM DRYING

Journal of Food Processing and Preservation, 2008
ABSTRACT Mushroom slices after blanching were dried using heated air at 45, 55, 65, 75, 85 and 95C to about 5% moisture content. Organoleptic evaluation of mushroom soup and rehydrated slices, browning index indicative of color and the rehydration quality were used to establish safe temperature for drying mushroom.
C.K. LIDHOO, Y.C. AGRAWAL
openaire   +1 more source

Low-temperature dry etching

Journal of Vacuum Science & Technology A: Vacuum, Surfaces, and Films, 1991
Low-temperature electron-cyclotron-resonance microwave plasma etching and reactive ion etching are described for ULSI device fabrication. Highly selective anisotropic etching at a high rate, which implies dry etching without tradeoffs, is performed without changing the discharge parameters.
Shinichi Tachi, Kazunori Tsujimoto, Shin Arai, Tokuo Kure   +3 more
openaire   +1 more source

Preparation of dry reconstituted liposomal powder by freeze-drying at room temperature

Journal of Liposome Research, 2010
The aim of this study was to develop a novel, one-step method of liposome preparation by freeze-drying at room temperature as well as to investigate the physicochemical properties of dry reconstituted liposomal powder that was prepared. The method was based on utilizing sublimation of a volatile solid inert carrier, that is, chlorobutanol hemihydrate ...
Ruthairat, Benjakul, Busaba, Panyarachun, Narong, Sarisuta   +2 more
openaire   +2 more sources

Energy Efficiency of Multi-Stage Adsorption Drying for Low-Temperature Drying

Drying Technology, 2009
This work discusses the evaluation of multi-stage adsorption dryers with air dehumidification by zeolite and alumina pillared clay. In a multi-stage dryer, product is dried in succeeding stages while air leaving a stage is fed to the next stage after dehumidification by an adsorbent.
Djaeni, M., van Straten, G., Bartels, P.V., Sanders, J.P.M., van Boxtel, A.J.B.   +4 more
openaire   +3 more sources

CRITlCAL TEMPERATURE FOR BARLEY DRYING

Drying Technology, 1993
ABSTRACT Eighteen drying experiments on malting barley variety Jarek with initial moisture content ranging from 8to 29 % (w.b.) and exposure time from 0.5 to 5.0 hours were carried out. Drying chamber was not equipped with a fan. so the barley drying was slow.
openaire   +1 more source

Drying Characteristics of Several Agricultural Product: Effect of Drying Temperature

Applied Mechanics and Materials, 2013
Drying is essentially a process of simultaneous heat and mass transfer, in general, to remove moisture from a wet material to give a long shelf-life or to facilitate further processing. The drying medium flowing around the material serves to remove the moisture. In most drying operations, water is the liquid evaporated using air as the drying medium [.
Mohd Nazif Farhan, Mohd Faizal Mohideen Batcha, Sulastri Sabudin   +2 more
openaire   +1 more source