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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
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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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Drying kinetic of Tilapia nilotica drying using hot air
20104, 37, KKU Engineering ...
Umphisak Teeboonma, Prateep Toomthong
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Internal mechanical stresses in hot air drying
Theoretical Foundations of Chemical Engineering, 2005The problem of the mechanical strain distribution in a flat moisture-containing sample past which air flows is solved numerically. It is shown that the stresses are maximal in transient modes, when the temperature and moisture-content gradients within the sample are high.
A. M. Afanas’ev +3 more
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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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Hot‐air drying of corn kernels: Drying kinetics and quality improvement
Cereal Chemistry, 2023AbstractBackground and ObjectivesDuring the hot‐air drying process of corn kernels, excessive stress can cause cracks to develop. For this reason, it's essential to identify the optimum parameters that can minimize stress during hot‐air drying.FindingsIn this study, a three‐dimensional fitness model was established based on the average geometric size ...
Tongsheng Sun +3 more
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Hot-air drying characteristics of red pepper
Journal of Food Engineering, 2002This work presents a theoretical and experimental study of the drying kinetics of red peppers under different pretreatment and air drying conditions. Red peppers, Capsicum annuum, grown in the region of Kahramanmaras, Turkey, were pretreated with various solutions of alkaline emulsion of ethyl oleate (AEEO) and dried afterwards. To date, there has been
Pala, Mehmet, Doymaz, I
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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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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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FRUITS & VEGETABLES DRYING COMBINING HOT AIR, DIC TECHNOLOGY AND MICROWAVES
The Proceedings of the 5th Asia-Pacific Drying Conference, 2007Dehydration of fruits and vegetables is one of the most ancient and efficient preservation methods. The quality of the product and its cost depend mainly on the final stage of drying. In the present paper we analyze physical mechanisms occurring during drying throughout heat and mass transfer for defining an efficient and economic three stage drying ...
Al Haddad, M. +3 more
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