Results 61 to 70 of about 252,313 (194)
Real-time monitoring of apples (Malus domestica var. Gala) during hot-air drying using NIR spectroscopy [PDF]
, 2016 Among commercial fruits, apple shows a growing trend to its worldwide consumption, where dried apple plays a major part in food industry as raw material to produce snacks, integral breakfast foods, chips, etc., which have become popular in the diet of ...
Massimo, Cecchini +3 more
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Investigation of some pretreatments on energy and specific energy consumption drying of black mulberry [PDF]
Chemical Industry and Chemical Engineering Quarterly, 2013 Massive consumption of energy in drying industry makes it a matter of challenge regarding economical aspects and limited recourses. Several methods for drying including hot air convection, vacuum, infrared and hot air convection-infrared technologies ...
Adabi Esmaeili Mohammad +3 more
doaj +1 more source
Information Processing in Agriculture, 2017 The drying kinetics of peppermint leaves was studied to determine the best drying method for them. Two drying methods include hot-air and infrared techniques, were employed. Three different temperatures (30, 40, 50 °C) and air velocities (0.5, 1, 1.5 m/s)
Seyed-Hassan Miraei Ashtiani +2 more
doaj +1 more source
Heliyon, 2022 Coreopsis tinctoria (CT) flower is widely consumed as flower tea with many good healthcare benefits in China, and room drying is the most common drying method of CT, while many rapid and controllable modern instrument drying methods have been used for ...
Jing Miao +4 more
doaj +1 more source
DETERMINATION OF MOISTURE CONTENT OF BAGASSE OF JAGGERY UNIT USING MICROWAVE OVEN [PDF]
, 2010 In jaggery making furnaces, sugarcane bagasse is used as fuel. Moisture content of bagasse affects its calorific value. So burning of bagasse at suitable level of moisture is essential from the viewpoint of furnace performance.
S.I. ANWAR
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Effects of Drying Methods on the Eating Quality of Yeji Air-Dried Mutton [PDF]
Shipin KexueThe effects of ten drying methods (six cold-air drying methods, two hot-air drying methods, vacuum drying and freeze-drying) on the eating quality of traditional Yeji air-dried mutton (YADM), including texture, color, flavor and sensory attributes, were ...
LI Wen, ZHOU Yu, DU Qingfei, FANG Hongmei, YU Xia, CHEN Conggui
doaj +1 more source
Modeling and simulation of drying operation in PVC powder production line: a pneumatic dryer model [PDF]
, 2012 A one-dimensional steady-state model is developed to simulate drying of PVC powder in a pneumatic dryer. In this model, a two-phase continuum model was used to describe the steady-state flow of a dilute dispersed phase (wet PVC powder) and a continuous ...
Ansart, Renaud +4 more
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Hot Air Drying of Green Table Olives
Food Technology and Biotechnology, 2005 The characteristics of hot air-drying of green table olives (Domat variety) by using a tray dryer were studied. Air temperature varied from 40 to 70 degrees C with an air velocity of 1 m/s. Drying rate curves were determined and quality of dried green olives was evaluated by instrumental analysis (bulk density, pArticle density, porosity, shrinkage ...
Öngen, Gaye +3 more
openaire +3 more sources
Variation of physical properties of banana along drying for cvs. Musa nana and Musa cavendishii [PDF]
, 2013 Bananas from two different cultivars, Musa nana and Musa cavendishii, were dried by hot air at two different temperatures (50 ºC and 70 ºC) with the purpose of comparing their properties with the corresponding fresh products.
Barroca, Maria João, Guiné, Raquel
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DRYING TREATMENT EFFECTS ON ANTHOCYANINS OF ORGANIC RASPBERRY (CV. HERITAGE) FRUIT [PDF]
, 2019 The aim of this study is to compare the effects of some drying processes (hot-air drying and freeze drying) on total anthocyanin content (TAC) for organic raspberry (cv. Heritage) fruits as measured by spectrophotometric method and UPLC technique.
Badulescu, Liliana +4 more
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