Results 21 to 30 of about 31,500 (286)
LIQUID DIFFUSION DURING DRYING OF SORGHUM GRAINS UNDER DIFFERENT CONDITIONS [PDF]
Engenharia Agrícola, 2019 Drying is the most widely used process to ensure the quality and stability of plant products. Therefore, this study aimed to determine the effective water diffusivity and activation energy in grain sorghum during drying at different temperatures and ...
Lígia C. de M. Silva +4 more
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Macro- and microscale gaseous diffusion in a Stagnic Luvisol as affected by compaction and reduced tillage [PDF]
, 2008 Intensification of mechanical agriculture has increased the risk for soil compaction and deformation. Simultaneously, reduced tillage practices have become popular due to energy saving and environmental concerns, as they may strengthen and improve the ...
Fazekas-Becker, Orsolya +2 more
core +3 more sources
Determining of moisture diffusivity and activation energy in drying of apricots
Research in Agricultural Engineering, 2009 In this study, Fick's second law was used as a major equation to calculate the moisture diffusivity for apricot fruit with some simplification. Drying experiments were carried out at the air temperatures of 40, 50, 60, 70, and 80°C and the drying air ...
E. Mirzaee +3 more
doaj +1 more source
International Journal of Food Properties, 2001 There is a wide variation of the reported experimental data of moisture diffusivity of solid food materials, making difficult their utilization in drying and other applications. Published values of moisture diffusivity in various foods were retrieved from the literature, and these were classified and analyzed statistically to reveal the influence of ...
Z. B. Maroulis +3 more
openaire +1 more source
Journal of Agricultural Sciences, 2020 In this research, thin layer drying characteristics, rehydration ratio and effective moisture diffusivity of apple were investigated using microwave dryer which has intermittent and continuous modes. Drying time varied between 25 and 215 minutes and they
Nazmi İzli, Ahmet Polat
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Sustainable earth walls to meet the building regulations [PDF]
, 2004 The thermal conductivity and diffusivity of un-fired clay bricks, a straw clay mixture and straw bales have been measured using a thermal probe technique, with an iterative method for data analysis. The steady-state air-to-air thermal transmittance, or U-
Allen +6 more
core +1 more source
Drying parameters of wild lettuce (Lactuca taraxaxifolia L) affected by different drying methods
Croatian Journal of Food Science and Technology, 2023 This study focused on the effect of drying method on drying properties of wild lettuce leaves. The fresh wild lettuce was washed thoroughly to remove extraneous parts and subjected to pretreatments by dipping 200 g of vegetable samples into the water (1 ...
Clement Adesoji Ogunlade +4 more
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Study Of Effective Moisture Diffusivity Of Oak Acorn
, 2013 {"references": ["S. Seiiedlou, H.R. Ghasemzadeh, N. Hamdami, F. Talati and M. \nMoghaddam, \"Convective drying of apple: Mathematical modeling and \ndetermination of some quality parameters,\" Int. J. Agri. Bio., vol. 12, pp. \n171-178, 2010.", "N. Hamdami, J-Y. Monteau, and A. Le Bail, \"Moisture diffusivity and \nwater activity of part-baked bread at
Habibeh Nalbandi +3 more
openaire +1 more source
Modeling Effective Moisture Diffusivity of Orange Slice (Thompson Cv.)
International Journal of Food Properties, 2010 The present study was conducted to compute effective moisture diffusivity and activation energy of orange slices during convection drying. The thin-layer drying experiments were carried out at five air temperatures of 40, 50, 60, 70, and 80oC, three air velocities of 0.5, 1.0, and 2.0 m/s and three orange slice thicknesses of 2, 4, and 6 mm.
Shahin Rafiee +6 more
openaire +1 more source
Effects of Temperature and Slice Thickness on Drying Kinetics of Pumpkin Slices
Walailak Journal of Science and Technology, 2011 Dried pumpkin slice is an alternative crisp food product. In this study, the effects of temperature and slice thickness on the drying characteristics of pumpkin were studied in a lab-scale tray dryer, using hot air temperatures of 55, 60 and 65 °C and 2,
Kongdej LIMPAIBOON
doaj +1 more source