Results 231 to 240 of about 25,148 (265)
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Comparison of microwave drying and microwave mixed-bed drying of red papers
2020Bu çalışmanın ana amacı, kırmızı biberlerin kurutulması sürecinde yayınma denetimli kuruma bölgesinde kurutma süresinin kısaltılabilmesidir. Bu amaçla bu bölgede mikrodalga ile kurutmanın yararlılığı araştırılmıştır. Yöntemlerin karşılaştırılmasında sağladıkları kuruma hızları ve ürün rengi ölçüt olarak seçilmiştir.
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COMBINED CONVECTIVE-MICROWAVE DRYING OF AGAR GELS: INFLUENCE OF MICROWAVE POWER ON DRYING KINETICS
Drying Technology, 2002ABSTRACT The use of microwave energy in the drying of deformable material such as gel considerably reduces drying time and enables the control of retraction in the sample. A further advantage is that no hot spots are produced, allowing a dry product of superior quality to be obtained.The aim of this work has been to determine the kinetics of the ...
A. B. Bonafonte +2 more
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Microwave/air and microwave finish drying of banana
Journal of Food Engineering, 2000Abstract Banana samples ( 4.3±0.177, 7.4±0.251 and 14±0.492 mm thick) were dried using the following drying regimes; convection (60°C at 1.45 m/s); microwave (350, 490 and 700 W power) and convection followed by microwave (at 350 W, 4.3 mm thick sample) finish drying.
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Microwave drying of paddy: Drying kinetics and modelling
Agricultural Research Journal, 2022Merenungla Ozukum +4 more
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Microwave permittivity of dry snow
IEEE Transactions on Geoscience and Remote Sensing, 1996openaire +1 more source
Microwave Drying Characteristics and Drying Quality Analysis of Corn in China
Processes, 2021Haili Liu, Haoyu Liu, Xi Zeng
exaly
Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying
Journal of Food Engineering, 2001Medeni Maskan
exaly