Results 151 to 160 of about 144,867 (172)
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Heat and Mass Transfer, 2015
In this study, the effect of drying temperature on drying behaviour and mass transfer parameters of lemon slices was investigated. The drying experiments were conducted in a laboratory air ventilated oven dryer at temperatures of 50, 60 and 75 °C. It was observed that the drying temperature affected the drying time and drying rate significantly. Drying
Mehdi Torki-Harchegani +4 more
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In this study, the effect of drying temperature on drying behaviour and mass transfer parameters of lemon slices was investigated. The drying experiments were conducted in a laboratory air ventilated oven dryer at temperatures of 50, 60 and 75 °C. It was observed that the drying temperature affected the drying time and drying rate significantly. Drying
Mehdi Torki-Harchegani +4 more
openaire +1 more source
Journal of the Science of Food and Agriculture, 2012
AbstractBACKGROUND: The investigation of drying kinetics and mass transfer phenomena is important for selecting optimum operating conditions, and obtaining a high quality dried product. Two analytical models, conventional solution of the diffusion equation and the Dincer and Dost model, were used to investigate mass transfer characteristics during ...
Morteza, Sadeghi +2 more
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AbstractBACKGROUND: The investigation of drying kinetics and mass transfer phenomena is important for selecting optimum operating conditions, and obtaining a high quality dried product. Two analytical models, conventional solution of the diffusion equation and the Dincer and Dost model, were used to investigate mass transfer characteristics during ...
Morteza, Sadeghi +2 more
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Microbial flora on restaurant beverage lemon slices.
Journal of environmental health, 2008Restaurateurs often place a lemon slice on the rim of a beverage glass, or afloat in the beverage, as a flavor-enhancer or a decorative garnish. The handling of the lemons before their placement in the beverage may not follow sanitary procedures. The study reported here investigated whether beverage lemon slices contain microbial contamination that ...
Anne LaGrange, Loving, John, Perz
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Еnergy saving during the drying of candied lemon slices
Chemistry, Technology and Application of SubstancesA technological production line for candied lemon slices was developed to maximize the preservation of vitamin C. A new drying method was introduced: the thermal agent is filtered through a wet layer of lemon slices at a temperature of 70 °C. After a certain period, when the upper layers have reached their final moisture content, a thermal agent at a ...
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Color and Size Analysis of Lemon Slice (Citrus lemon L.) during Drying Process
2019The consumption of citrus, especially lemon, is very common all over the world. There are different methods for storing citrus, but the method of storing (drying) by removing the moisture is a centuries-old practice. Drying of lemon slices and drying process (determining the appropriate temperature and humidity capacity) are among the topics that are ...
ÖZDEN, Semih, KILIÇ, Faruk
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Drying Technology, 2018
The different pretreatments were given to lemon slices to inactivate pectinesterase and peroxidase enzymes and to dry the product rapidly using infrared–microwave hot air combination.
S. Deepika, P. P. Sutar
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The different pretreatments were given to lemon slices to inactivate pectinesterase and peroxidase enzymes and to dry the product rapidly using infrared–microwave hot air combination.
S. Deepika, P. P. Sutar
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Experimental Analysis of Sliced Lemon Drying in Infrared Dryer Which is Supported with Heat Pump
2019Bu çalışmada ısıpompalı infrared bir kurutucuda dilimlenmiş limonun kurutulması deneysel olarakanaliz edilmiştir. Deney düzeneği kapalı çevrim ve taze hava girişli olarak ikiayrı şekilde tasarlanmış ve aynı değerlerde deneyler yapılarak taze hava girişiolan ve olmayan sistemin kuruma kinetiğine etkileri karşılaştırılmıştır. 5 mmkalınlığında dilimlenmiş
ALKAÇ, Simge Pelin +3 more
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International Journal of Biological Macromolecules
To address the rapid deterioration of fruit slices, soy protein isolate (SPI) and gelatin (GEL) composite films were optimized for food packaging using rosemary-modified bentonite (RB) as an active ingredient and glycerol as a plasticizer to enhance flexibility.
Changhao, Li +4 more
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To address the rapid deterioration of fruit slices, soy protein isolate (SPI) and gelatin (GEL) composite films were optimized for food packaging using rosemary-modified bentonite (RB) as an active ingredient and glycerol as a plasticizer to enhance flexibility.
Changhao, Li +4 more
openaire +2 more sources
EFFECT OF DIFFERENT PACKAGING MATERIALS ON THE QUALITY OF LEMON SLICES
Acta Horticulturae, 2015S. Castillo +6 more
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Effects of Modified Atmosphere Packaging on the Quality of Dried Lemon Slices
Journal of Food Processing and Preservation, 2016Manqin Fu +6 more
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