Results 251 to 260 of about 45,149 (297)
The effectiveness of combined infrared and hot-air drying strategies for sweet potato [PDF]
Journal of Food Engineering, 2019 This study examined the performance of different combined infrared (IR) and hot-air drying (HAD) strategies for sweet potato. Experiments were conducted for simultaneous infrared and hot-air drying, two-stage sequential hot-air and infrared drying, two ...
Daniel I Onwude +2 more
exaly +2 more sources
Recent advances of novel thermal combined hot air drying of agricultural crops [PDF]
Trends in Food Science and Technology, 2016 Background: Developing an efficient drying system with combined novel thermal and conventional hotair drying of agricultural crops has become potentially a viable substitute for conventional drying techniques.
Daniel I Onwude +2 more
exaly +2 more sources
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Drying characteristics of kiwifruit during hot air drying
Journal of Food Engineering, 2008Abstract Drying characteristics and l -ascorbic acid changes of a kiwifruit slice (10 mm) were investigated during hot air drying at four temperatures ranging from 40 to 70 °C. A relationship between hardening of the sample surface and the drying rate was also investigated. Using the measured data, a non-linear least squares method was applied to an
Takahiro Orikasa +2 more
exaly +2 more sources
Potato Shrinkage During Hot Air Drying
Food Science and Technology International, 2010Shrinkage is one of the most important physical changes that occur during the dehydration of foods. In this work, the effect of the temperature (35, 40, 50, 60 and 70 °C) and air velocity (7, 8, 9 and 10 m/s) on bulk volumetric shrinkage was investigated. Volume changes were evaluated by image analysis.
A, Frías, G, Clemente, A, Mulet
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Drying of garlic slices by electrohydrodynamic‐hot air method
Journal of Food Process Engineering, 2022AbstractIn this study, garlic slices were dried with a new drying method, electrohydrodynamic‐hot air combined drying system, under different temperatures (55 and 60°C) and voltages (15, 20, 25, and 30 kV), and the effects of drying conditions on drying time, color parameters, rehydration capacity, energy values, and microstructure were investigated ...
Ahmet Polat, Nazmi Izli
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Food Science and Biotechnology, 2022
Kumquat is famous for its unique flavor and nutritional value. In this study, the drying kinetics, moisture effective diffusivity, phytochemical properties, and antioxidant capacities of kumquat dried by hot air drying (HAD) and air-impingement jet drying (AIJD) were comparatively investigated.
Si Tan +5 more
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Kumquat is famous for its unique flavor and nutritional value. In this study, the drying kinetics, moisture effective diffusivity, phytochemical properties, and antioxidant capacities of kumquat dried by hot air drying (HAD) and air-impingement jet drying (AIJD) were comparatively investigated.
Si Tan +5 more
openaire +2 more sources
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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Drying kinetic of Tilapia nilotica drying using hot air
20104, 37, KKU Engineering ...
Umphisak Teeboonma, Prateep Toomthong
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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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