Zobrazeno 1 - 10
of 121
pro vyhledávání: '"Ibrahim Doymaz"'
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 1, Pp 69-74 (2019)
Infrared radiation drying being one of the innovative drying methods was chosen to perform comparative study at different infrared power levels at 50, 62, 74 and 88 W. Quality attributes such as protein, fat, ash, carbohydrate, vitamin C content, sol
Externí odkaz:
https://doaj.org/article/8aab0fb73f4047c3aba4d036f22df5c1
Autor:
İBRAHIM DOYMAZ
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 19, Iss 4, Pp 395-409 (2018)
The effect of pre-treatment and air temperature on the drying kinetics and some quality criteria of Jerusalem artichoke were investigated. The pre-treated and untreated of Jerusalem artichoke slices were dried in a cabinet dryer at temperatures of 60
Externí odkaz:
https://doaj.org/article/b7598371c453411fb8f76e89c3577a6c
Publikováno v:
International Journal of Renewable Energy Development, Vol 7, Iss 1, Pp 35-41 (2018)
Pineapple (Ananascomosus) slices were dried with the aid of a heat pump assisted dryer (HPD). During this process, air velocity was kept constant at 1m/s, while air temperatures were changed as 37°C, 40°C and 43°C. The drying air was also circulat
Externí odkaz:
https://doaj.org/article/109f3e304aab4d6aaf3dff39e2e1548b
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 4, Pp 367-376 (2015)
Several microwave power settings were applied to green beans in order to determine the effect on the drying kinetics along with the rehydration ratio and colour values. In the experiments, several microwave power settings were studied as 180, 360, 60
Externí odkaz:
https://doaj.org/article/99d7ece34289473d91cb22ac1501146d
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 1, Pp 83-90 (2015)
The effect of infrared (IR) power on drying kinetics, rehydration, and colour of green beans was investigated. The drying experiments were carried out at 83, 104, 125, 146, 167, and 188 W. It is observed that drying characteristics, rehydration, and
Externí odkaz:
https://doaj.org/article/6bc5e4b540694a79aaade4256811b2de
Autor:
İbrahim Doymaz
Publikováno v:
Journal of Agricultural Sciences, Vol 19, Iss 1, Pp 44-53 (2013)
In this study, drying characteristics of carrot pomace were determined and the applicability of different drying models was investigated in order to find the product’s moisture content at any time of the drying process. Drying times of carrot pomac
Externí odkaz:
https://doaj.org/article/f607a853491a4402814be64bbfdcb398
Autor:
İBRAHİM DOYMAZ
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 17, Iss 2, Pp 199-205 (2011)
In this study, sun drying characteristics of green bean and okra were investigated. Drying experiments were conducted in Iskenderun-Hatay, Turkey. The drying study showed that the times taken for drying of green bean and okra from the initial moistur
Externí odkaz:
https://doaj.org/article/8928a6daeec34cab8145b3c10a9a88ac
Autor:
İbrahim Doymaz
Publikováno v:
Journal of Chemistry, Vol 2014 (2014)
The effect of pretreatment (0.5% citric acid solution) and drying air temperature (40, 50, 60, and 70°C) on drying characteristics of button mushroom slices was investigated in a cabinet dryer. The experimental results show that the drying temperatu
Externí odkaz:
https://doaj.org/article/c7dc7fc6fcd045ab80eefacc4a0852e3
Publikováno v:
Journal of Chemistry, Vol 2014 (2014)
The acrylamide-sodium acrylate hydrogel was synthesized by free radical polymerization of the method of solution polymerization. Dynamic swelling tests were conducted at 25, 40, and 60°C temperatures, in order to investigate the swelling properties
Externí odkaz:
https://doaj.org/article/29ccaf122d0d4befb73f2b9bb1464502
Publikováno v:
Energy Sources, Part A: Recovery, Utilization, and Environmental Effects. 45:690-707
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a61e8e2c8570fdd77ed9084d13649128
https://doi.org/10.1080/15567036.2023.2169415
https://doi.org/10.1080/15567036.2023.2169415