Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Cvetanka Mitrevska"'
Publikováno v:
Applied Engineering Letters, Vol 2, Iss 3, Pp 109-114 (2017)
In this paper the drying kinetics of far-infrared vacuum drying of some vegetables and fruits are presented. The experimental data of drying kinetics were obtained on experimental drying setup designed to imitate industrial dryer. Two well-known thin
Externí odkaz:
https://doaj.org/article/979881215a0e45bfb6686f1e7374eea1
Publikováno v:
Applied Engineering Letters, Vol 1, Iss 1, Pp 46-50 (2016)
In this paper the lamella heat exchangers were presented. They are used for water and air as operating mediums, and can be differentiated by the shape of the ribs. The one has sinuous type of ribs, while the other one has flat lamella ribs. Better he
Externí odkaz:
https://doaj.org/article/4e16e65e2c0f4f0c9d2eae6929c268ff
Autor:
Vangelce Mitrevski, Slobodan Bundalevski, Cvetanka Mitrevska, Tale Geramitcioski, Vladimir Mijakovski
Publikováno v:
Applied Engineering Letters, Vol 1, Iss 2, Pp 35-39 (2016)
In this paper the experimental results of far‐infrared vacuum drying of apple slices were presented. The investigation of far‐infrared vacuum drying processes was conducted on the experimental set‐up that was designed to imitate industrial batc
Externí odkaz:
https://doaj.org/article/f35447cdb8f94942a7b488a8b1563879
Publikováno v:
Journal on Processing and Energy in Agriculture. 27:22-24
Agricultural activity employs an estimated 1.3 billion workers worldwide, which is half of the world's labour force. In terms of fatalities, injuries and work-related ill-health, it is one of the four most hazardous sectors of activity (along with co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a43af35a26d376542a57d33dd64f3a8
https://doi.org/10.5937/jpea27-43287
https://doi.org/10.5937/jpea27-43287
Autor:
Vangelce Mitrevski, Cvetanka Mitrevska
Publikováno v:
INTERNATIONAL JOURNAL OF THERMAL-FLUID ENGINEERING AND MODERN ENERGETICS. 1:74-82
The moisture sorption isotherms of some fruits namely pear and quince were determined at 15, 30, 45 and 60oC over a range of water activity from 0.110 to 0.920 using the standard, static-gravimetric method. The experimental sorption data were fitted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7fc5e94fe9502e2aa8440779b8d2efd
https://doi.org/10.51558/2831-0527.2022.1.1.74
https://doi.org/10.51558/2831-0527.2022.1.1.74
Publikováno v:
Journal on Processing and Energy in Agriculture. 26:1-7
Numerous mathematical models for approximation of sorption data of food and agriculture materials are available in the referent scientific and engineering literature. Depending on the number of parameters included in the model for approximation of mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d39dc7a1ea741e659147821d94d1dea7
https://doi.org/10.5937/jpea26-36839
https://doi.org/10.5937/jpea26-36839
Publikováno v:
Thermal Science. 26:4437-4446
In this study far infrared vacuum drying kinetics and change of color quality parameters of apple slices were analyzed. The experimental data set of drying kinetics was obtained on the experimental set-up designed to imitate an industrial far infrare
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2da962efff03613fce1c05204952e6f9
https://doi.org/10.2298/tsci220201077m
https://doi.org/10.2298/tsci220201077m
Publikováno v:
Thermal Science, Vol 25, Iss 1 Part B, Pp 603-611 (2021)
In this paper the estimation of the moisture diffusivity, together with other thermophysical properties of a far-infrared vacuum dried potato slices by using an inverse approach were studied. In direct problem a mathematical model of the far-infrared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::456e85640ef226cc159c2a8a425d9f95
http://www.doiserbia.nb.rs/img/doi/0354-9836/2021/0354-98362000225M.pdf
http://www.doiserbia.nb.rs/img/doi/0354-9836/2021/0354-98362000225M.pdf
Publikováno v:
Journal on Processing and Energy in Agriculture. 25:13-15
In the food industry, convective drying is a widely used method due to its applicability to many food materials. Besides this advantage of the convective drying method, there are several shortcomings related to the rehydration capacity, low quality o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7b96b2298e04a9fdf8723072293c0bd
https://doi.org/10.5937/jpea24-31192
https://doi.org/10.5937/jpea24-31192
Publikováno v:
Journal on Processing and Energy in Agriculture. 24:1-5
In the scientific and engineering literature, there are various mathematical methods for modelling the equilibrium moisture content of agricultural and food materials. The objective of the present study was to statistically evaluate a total of thirty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc1bbf88d227cef7933daf55067f2c23
https://doi.org/10.5937/jpea24-25458
https://doi.org/10.5937/jpea24-25458