Results 291 to 300 of about 490,552 (350)

INFRARED AND HOT-AIR DRYING OF ONIONS

Journal of Food Processing and Preservation, 2005
The 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, H. UMESH HEBBAR, D. SUKUMAR, M.N. RAMESH   +3 more
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Hot‐air drying of corn kernels: Drying kinetics and quality improvement

Cereal Chemistry, 2023
AbstractBackground 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, Jinzhi Wang, Feng Ling, Long Zhu   +3 more
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Hot-air drying characteristics of red pepper

Journal of Food Engineering, 2002
This 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

2010
This 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, Juan Andrés Cárcel, José Vicente García-Pérez, Enrique Riera   +3 more
openaire   +1 more source

Convective hot air drying of grapes: drying kinetics, mathematical modeling, energy, thermal analysis

Journal of Thermal Analysis and Calorimetry, 2023
Hany S. El-Mesery, Hania Farag, Reham M. Kamel, W. G. Alshaer   +3 more
semanticscholar   +1 more source

Effects of hot-air and hybrid hot air-microwave drying on drying kinetics and textural quality of nectarine slices

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, Sturm B, Nasirahmadi A   +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, 2007
Dehydration 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., Mounir, S.M, Sobolik, V., Allaf, Karim   +3 more
openaire   +3 more sources

Impact of radio frequency-assisted hot air drying on drying kinetics behaviors and quality features of orange peel

Biomass Conversion and Biorefinery, 2023
Aysel Elik, Hikmet Sabri Armağan, F. Göğüş, N. Oboturova, A. Nagdalian, S. Smaoui, M. Shariati   +6 more
semanticscholar   +1 more source

Too much hot air? Informing ethical trapping in hot, dry environments

Wildlife Research, 2018
Context Trapping of small vertebrates during their active hot summer periods is vital for conservation and impact assessment studies. Animal Ethics Committees (AECs) protect wildlife by enforcing arbitrary but restrictive temperature limits for trapping ...
John. L. Read, Reece. D. Pedler, Michael R. Kearney   +2 more
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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, null Lim Teik Wei, null Lee Yit Leng, null Sriyana Abdullah   +3 more
openaire   +1 more source