Zobrazeno 1 - 10
of 3 262
pro vyhledávání: '"DRYING TIME"'
Autor:
A. I. Ol’shanskii, A. N. Golubev
Publikováno v:
Izvestiâ Vysših Učebnyh Zavedenij i Ènergetičeskih ob Edinennij SNG. Ènergetika, Vol 67, Iss 4, Pp 363-376 (2024)
The article is devoted to the processing of experimental data regarding the drying of thin wet materials. The calculated kinetic dependencies necessary to determine the drying duration can be obtained from solving differential mass transfer equations
Externí odkaz:
https://doaj.org/article/0bc14cceff9f4c70a48c313836ed15bd
Publikováno v:
BioResources, Vol 19, Iss 3, Pp 5741-5751 (2024)
The effect of sticker thickness on final moisture content (MC) of southern pine lumber was investigated in this work. Three kiln charges of lumber were dried to examine the impact of sticker thickness. Sticker thicknesses were 0.75-, 1.00-, and 1.25-
Externí odkaz:
https://doaj.org/article/a52f13f62caa4d6aa2b943368ebcf6a6
Autor:
Nitin Sharma, Namrata Sengar
Publikováno v:
Solar Compass, Vol 12, Iss , Pp 100098- (2024)
Solar dryers are solar thermal devices which increase the drying temperature and aid in moisture removal from the load, leading to faster drying of the agri-product as compared to the open sun drying. Conversion of grapes to raisins can be effectivel
Externí odkaz:
https://doaj.org/article/d7a6768a972448369d51c15034dc936b
Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans
Publikováno v:
Ultrasonics Sonochemistry, Vol 110, Iss , Pp 107040- (2024)
Drying process extends the shelf-life of fresh faba beans and makes them available all year round. Dried and cooked faba beans are used to make a variety of traditional food products. Ultrasonic pretreatment, as a modern food processing technology, c
Externí odkaz:
https://doaj.org/article/92cbf48013734be99bc70ec9e0ae3277
Autor:
Román-Roldán, N.I. a, López-Ortiz, A. a, Ituna-Yudonago, J.F. b, ⁎, Nair, P.K. a, Rodríguez-Ramírez, J. c, Sandoval-Torres, S. c, Martynenko, Alex d
Publikováno v:
In Sustainable Energy Technologies and Assessments January 2025 73
Publikováno v:
Indonesian Journal of Agricultural Research, Vol 7, Iss 1, Pp 38-51 (2024)
This study aimed to determine the Effect of using stevia leaves as a natural sweetener on dried sweets of Padang Sidempuan's snake fruit. The method used in this study was the factorial Complete Randomized Design (CRD) method with two factors, namely
Externí odkaz:
https://doaj.org/article/a36f03dd1a014c8089d192b6b3e8200c
Autor:
Angelina Risky Maharani, Lilik Eka Radiati, Agus Susilo, Firman Jaya, Anang Lastriyanto, Dewi Masyithoh
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 1, Pp 45-54 (2024)
This research aimed to optimise a pilot-scale formulation for seamless scale-up, considering critical variables such as the honey-to-maltodextrin ratio, temperature, and drying time. Employing response surface methodology with a central composite des
Externí odkaz:
https://doaj.org/article/a8c98ebaba2944649a03094de6fb373d
Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips
Autor:
Widya Puspantari, Dayu Dian Perwata Sari, Kokom Komariyah, Budiyanto Budiyanto, Donowati Tjokrokusumo
Publikováno v:
Agrointek, Vol 18, Iss 1, Pp 239-245 (2024)
Tortilla chips have differences of thickness, some consumers like thick tortillas and others like thin tortillas. The thickness of the tortilla affects the drying process. This research aimed to study the optimum drying time using cabinet drier on to
Externí odkaz:
https://doaj.org/article/be7b962721724a1f88fe47be9b0639fc
Autor:
Dominik Mierzwa, Grzegorz Musielak
Publikováno v:
Applied Sciences, Vol 14, Iss 22, p 10676 (2024)
Convective drying is one of the most commonly employed preservation techniques for food. However, the use of high temperatures and extended drying times often leads to a reduction in product quality and increased energy consumption. To address these
Externí odkaz:
https://doaj.org/article/a4e88c5ac55f49ff88027f56fede4f3d
Publikováno v:
Pigment & Resin Technology, 2022, Vol. 52, Issue 5, pp. 641-652.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/PRT-08-2021-0087