Results 221 to 230 of about 40,545 (263)
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INFRARED AND HOT-AIR DRYING OF ONIONS
Journal of Food Processing and Preservation, 2005The combination of infrared (IR) and hot-air drying of onion slices was explored, and the effects of processing conditions such as drying temperature, slice thickness, air temperature and velocity on onion slice characteristics were studied. The onion slice quality was evaluated on the basis of the color and the pyruvic acid content, an index of ...
D.G. PRAVEEN KUMAR +3 more
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Heat and Mass Transfer, 2017
Drying and physicochemical characteristics of nectarine slices were investigated using hot-air and hybrid hot air-microwave drying methods under fixed air temperature and air speed (50 °C and 0.5 m/s, respectively). Microwave power levels for the combined hot air-microwave method were 80, 160, 240, and 320 W.
Miraei Ashtiani S-H +2 more
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Drying and physicochemical characteristics of nectarine slices were investigated using hot-air and hybrid hot air-microwave drying methods under fixed air temperature and air speed (50 °C and 0.5 m/s, respectively). Microwave power levels for the combined hot air-microwave method were 80, 160, 240, and 320 W.
Miraei Ashtiani S-H +2 more
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Effect of hot‐air drying on drying characteristics and quality of tiger nut
Journal of the Science of Food and AgricultureAbstractBACKGROUNDThe delayed drying of newly harvested tiger nuts can lead to mold and rancidity. Timely drying is therefore important. However, few studies have analyzed the impact of hot‐air drying on the quality of tiger‐nut oil and starch, making it essential to establish optimal drying conditions.RESULTSThe results showed that the drying ...
Pengxiao Chen +6 more
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Hot-air Drying: Effects of Temperature and Humidity
Journal of the Textile Institute, 1967(1967). Hot-air Drying: Effects of Temperature and Humidity. The Journal of The Textile Institute: Vol. 58, No. 9, pp. 446-446.
J. S. Parajia +2 more
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Drying Kinetics of Cauliflower in a Hot Air Dryer
Journal of Agricultural Engineering (India), 2011Cauliflower florets of 4 cm size were dried at three different drying air temperatures viz., 55, 60, and 65°C, with60 m.min-1 of drying air velocity. The drying data were fitted to different semi-theoretical and empirical modelsviz., Newton, Page, Henderson and Pabis, Logarithmic, two-term, two-term exponential, Verma et al., ModifiedHenderson, Midilli,
null Manoj Kumar Gupta, null V.K. Sehgal
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Drying kinetic of Tilapia nilotica drying using hot air
20104, 37, KKU Engineering ...
Umphisak Teeboonma, Prateep Toomthong
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Determination of drying characteristics of almond dried by hot air drying
2023Yeşil dış kabuklu ve sert kabuklu badem örneklerinin konvektif sıcak hava kurutucuda 1 m s-1 hava hızında ve 45-60°C hava sıcaklığında kurutma özelliklerinin belirlenmesi amacıyla deneysel bir çalışma yapılmıştır. Azalan hız periyodunda yeşil dış kabuklu ve sert kabuklu badem örneklerinden nem transferi, Fick difüzyon modeli uygulanarak tanımlanmış ve ...
BATTAL, Gizem, SAÇILIK, Kamil
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Ultrasound-Assisted Hot Air Drying of Foods
2010This chapter deals with the application of power ultrasound, also named high-intensity ultrasound, in the hot air drying of foods. The aim of ultrasound-assisted drying is to overcome some of the limitations of traditional convective drying systems, especially by increasing drying rate without reducing quality attributes.
Antonio Mulet +3 more
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Design of hot air drying for better foods
Trends in Food Science & Technology, 2006Drying of food consists of three steps, namely pre-drying processing, dehydration and post-drying handling of the material. The pre-drying processes depend on the physical state of the material subjected to drying. Liquids are vacuum concentrated, treated with enzymes or foamed, while solids are sulfited, soaked in solutions of different compounds ...
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A study on hot-air drying of pomegranate
Journal of Thermal Analysis and Calorimetry, 2019Özge Süfer, Tunç Koray Palazoğlu
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