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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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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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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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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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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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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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A study on hot-air drying of pomegranate
Journal of Thermal Analysis and Calorimetry, 2019Özge Süfer, Tunç Koray Palazoğlu
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Hot Air Drying of Brazilian Spinach Leaves
Advanced and Sustainable Technologies (ASET)Brazilian spinach is one of the best leafy vegetables with tons of nutrients and has a range of health benefits. Its quality also determines the acceptance of customers to buy and consume it. The common method to extend the shelf life of the spinach is through drying treatment and preserving the color and texture quality of the leaves.
null Norawanis Abdul Razak +3 more
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Infrared assisted hot air dryer for turmeric slices:Effect on drying rate and quality parameters
LWT - Food Science and Technology, 2021R Pandiselvam +2 more
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