Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Deandrae L. Smith"'
Publikováno v:
Cereal Chemistry. 98:557-570
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8cbf35bcbdf8fab941b28bbb01fe98e6
https://doi.org/10.1002/cche.10398
https://doi.org/10.1002/cche.10398
Publikováno v:
Transactions of the ASABE. 64:299-312
HighlightsThe impact of parboiling process parameters on the feasibility of one-pass microwave drying of high-moisture parboiled rough rice was investigated.Rough rice was parboiled by 3 hours of soaking in water at 71°C, 73°C, or 76°C and then st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6ff7887ce20086edcbf25c78ae48091
https://doi.org/10.13031/trans.14003
https://doi.org/10.13031/trans.14003
Publikováno v:
Applied Engineering in Agriculture. 37:359-366
HighlightsThis research investigated the feasibility of using a microwave (MW) set at 915 MHz frequency to dry high moisture content (MC) parboiled rough rice at 44.3% MC dry basis (d.b.).The research evaluated the impacts of specific power delivered
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b042a7ce2971d051acc0140ceb9d7cb3
https://doi.org/10.13031/aea.14191
https://doi.org/10.13031/aea.14191
Publikováno v:
Applied Engineering in Agriculture. 36:151-158
HighlightsInfrared heating was used to deactivate Aspergillus flavus.Treating samples for 150 s at the 3.24 kW/m2 intensity resulted in complete deactivation of A. flavus.Adding a tempering step at 70°C for 4 h significantly increased deactivation o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cacf959cc0a23038d701941a97485411
https://doi.org/10.13031/aea.13722
https://doi.org/10.13031/aea.13722
Autor:
Deandrae L. Smith
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 11:603-611
Food industry cleaning tools and utensils have long been identified as a major source and vector of cross-contamination. UK Government funded study data, used to establish food industry guidance on...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff59e6df17fbcd2111389dab93b00e48
https://doi.org/10.3920/qas2018.1409
https://doi.org/10.3920/qas2018.1409
Autor:
Zeinab Mohammadi Shad, Abass A. Oduola, Rebecca M. Bruce, Soraya Shafiekhani, Deandrae L. Smith, Griffiths G. Atungulu, Chandrasekar Venkitasamy, Shantae A. Wilson
Publikováno v:
2020 ASABE Annual International Virtual Meeting, July 13-15, 2020.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d433fd01b0154b8ca04acf56eea9e01
https://doi.org/10.13031/aim.202001588
https://doi.org/10.13031/aim.202001588
Publikováno v:
Innovative Food Science & Emerging Technologies. 45:220-227
This study investigates the feasibility of achieving one-pass drying of high moisture content (MC) rice with microwaves (MWs) set at 915 MHz. Medium-grain rough rice at initial MC of 23% wet basis was dried using a MW dryer set to transmit energy at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97e1ab87f10eb8f537f5546428f73095
https://doi.org/10.1016/j.ifset.2017.10.009
https://doi.org/10.1016/j.ifset.2017.10.009
Publikováno v:
Cereal Chemistry. 95:211-225
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef37ae5c805785513aabcacc28f9af8d
https://doi.org/10.1002/cche.10012
https://doi.org/10.1002/cche.10012
Publikováno v:
Cereal Chemistry. 95:130-140
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0832da294012223338df8c73fabd9189
https://doi.org/10.1002/cche.10018
https://doi.org/10.1002/cche.10018
Publikováno v:
Biosystems Engineering. 155:33-43
Microwave (MW) at 915 MHz has potential to achieve one pass rough rice drying. However, optimising processing parameters to maintain the rice quality is crucial. Effects of MW treatment on rice moisture removal, milled rice characteristics, and energ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d2746a7034f4a69fe084b0415933c49
https://doi.org/10.1016/j.biosystemseng.2016.12.001
https://doi.org/10.1016/j.biosystemseng.2016.12.001