Zobrazeno 1 - 10
of 2 011
pro vyhledávání: '"Dry basis"'
Publikováno v:
Applied Sciences, Vol 12, Iss 11, p 5508 (2022)
To study the heat and moisture transfer behavior in sea cucumbers with heat pump convective drying, a multi-physical field coupled model including the velocity field, temperature field, and dilute matter transfer in the porous media of sea cucumbers
Externí odkaz:
https://doaj.org/article/955c639b3ffd46be94c40b9c4c300176
Autor:
Flavio Raponi, Riccardo Massantini, Swathi Sirisha Nallan Chakravartula, Roberto Moscetti, Marcello Fidaleo
Publikováno v:
Biosystems Engineering. 223:1-13
The feasibility of using a computer-vision (CV) system embedded in a hot-air dryer for non-destructive and real-time monitoring of the drying behaviour of organic apples was investigated in the present study. Apple cylinders were subjected to anti-br
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51d1ff707b658beb1461a034d84eb64f
https://doi.org/10.1016/j.biosystemseng.2021.07.005
https://doi.org/10.1016/j.biosystemseng.2021.07.005
Publikováno v:
Solar Energy. 230:721-731
This study proposes an indirect solar drying system containing a solar photovoltaic/thermal air collector, a monocrystalline silicon photovoltaic system, a drying oven and two batteries. The drying kinetics and drying quality of turnip slices obtaine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::339f1052f583fad86f9b0e553f8fddc5
https://doi.org/10.1016/j.solener.2021.10.073
https://doi.org/10.1016/j.solener.2021.10.073
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 29 JAN 2021
Food Science and Technology, Volume: 41, Issue: 4, Pages: 928-937, Published: 29 JAN 2021
Food Science and Technology v.41 n.4 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Volume: 41, Issue: 4, Pages: 928-937, Published: 29 JAN 2021
Food Science and Technology v.41 n.4 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Seaweed is an important global commodity since it is the source of many important products such as carrageenans, agar, alginates, and bioactive compounds. Seaweed processing is an energy intensive process since it involves heating large volumes of se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc9a4e6696bd5f3d2f64a9d7f7f6f4fb
https://doi.org/10.1590/fst.26220
https://doi.org/10.1590/fst.26220
Akademický článek
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Autor:
P. Muthukumar, Jasinta Poonam Ekka, Kannan Pakshirajan, Krishnendu Bala, Dipak Kumar Kanaujiya
Publikováno v:
Solar Energy. 229:39-51
A Mixed-mode Forced Convection Solar Cabinet Dryer (MFCSCD) is designed for the maximum harnessing of solar radiation. It utilizes the direct heat from solar radiation through glass cover as well as preheated air from two solar air heaters (SAHs) fix
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b781d8a72dc94e86297170daad42beea
https://doi.org/10.1016/j.solener.2021.06.086
https://doi.org/10.1016/j.solener.2021.06.086
Publikováno v:
Energy Reports, Vol 7, Iss, Pp 921-929 (2021)
The aim of this study focuses on the possibility of producing biogas from brewery spent grains through an anaerobic digestion (AD) process. Beer, in fact, is one of the most consumed drinks all over the world and its highly impactful production proce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::093621730c7f8830f4e6f74e0257b05d
https://doi.org/10.1016/j.egyr.2021.07.049
https://doi.org/10.1016/j.egyr.2021.07.049
Autor:
Daniel Emanuel Cabral de Oliveira, W.N. Ferreira Junior, Frederico Oliveira, R.M.P. Silva, Osvaldo Resende
Publikováno v:
Revista Brasileira de Ciências Agrárias - Brazilian Journal of Agricultural Sciences. 16:1-7
Baru almond (Dipteryx alata Vogel) is a nutritional and tasty product; the flour of this product is used in culinary recipes. In the processing of the almond, the chemical composition and structure of the product changes, influencing the hygroscopici
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bcafde71347533dbd811c82dba75568
https://doi.org/10.5039/agraria.v16i4a8773
https://doi.org/10.5039/agraria.v16i4a8773
Autor:
Rakinahewage Kalpani Lakma Weerasinghe, Indira Wickramasinghe, Madame Arachchige Dulani Somendrika
Publikováno v:
Potravinarstvo, Vol 15, Pp 792-798 (2021)
Cassava starch extracted from cassava roots (Manihot esculanta) is a highly used ingredient for most commercial food products and has a high viscosity, water holding capacity, and binding abilities. The objective of this study was to determine the ef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f84a5bf92d5d9a2a7eeaafdc36918c33
https://doi.org/10.5219/1611
https://doi.org/10.5219/1611
Autor:
Luis Fernando Santis-Espinosa, Bianca Yadira Pérez-Sariñana, Carlos Alberto Guerrero-Fajardo, Sergio Saldaña-Trinidad, Erick César López-Vidaña, Sebastian Pathiyamattom-Joseph
Publikováno v:
BioResources, Vol 10, Iss 3, Pp 6044-6054 (2015)
The drying kinetics of mango were examined as a first step of pretreatment for biofuels production. This method exploits the potential of the carbohydrate present in the raw material, where the concentration for fermentation was adjusted to 20 g/L of
Externí odkaz:
https://doaj.org/article/c93e51d2e1914d9aa13bc0c9d1a3a979