Results 271 to 280 of about 100,844 (292)
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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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Parsley (Petroslinum crispum Mill.) leaves were dried in a 900 W 2450 MHz domestic microwave oven to assess the effects of material load on drying time, drying rate, drying efficiency, and specific energy consumption. Microwave drying experiments with different material loads ranging from 6430 to 12857 g were performed at microwave power cycle of 9 s ...
Soysal, Y, Öztekin, S, Eren, Ö
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Soysal, Y, Öztekin, S, Eren, Ö
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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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Microwave drying of paddy: Drying kinetics and modelling
Agricultural Research Journal, 2022Merenungla Ozukum +4 more
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MICROWAVE-DRYING CHARACTERISTICS OF BASIL
2010The effect of microwave-drying technique on moisture content, moisture ratio, drying rate; drying time and effective moisture diffusivity of basil leaves (Ocimum Basillium L.) were investigated. By increasing the microwave output powers (180-900 W) and the sample amounts (25-100 g), the drying time decreased from 28 to 6.5 min and increased from 16 to ...
ÖZBEK, Belma, Demirhan, Elçin
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