Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Nazmi İzli"'
Autor:
Nazmi İzli, Ahmet Polat
Publikováno v:
Journal of Agricultural Sciences, Vol 26, Iss 1, Pp 32-41 (2020)
In this research, thin layer drying characteristics, rehydration ratio and effective moisture diffusivity of apple were investigated using microwave dryer which has intermittent and continuous modes. Drying time varied between 25 and 215 minutes and
Externí odkaz:
https://doaj.org/article/0d2ca6b227114474a8fb2cb9534c1938
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 1, Pp 101-108 (2019)
In the present study, the effects of intermittent microwave-vacuum drying on the “Deveci” pear in terms of the drying kinetics, mineral content, protein content, rehydration ratio, color, energy, specific energy and microstructure were investigat
Externí odkaz:
https://doaj.org/article/20b9bf4442b1445db6e354712eaf32a2
Publikováno v:
Journal of Agricultural Sciences, Vol 24, Iss 3, Pp 349-358 (2018)
In this research, the effects of convective drying (60, 70, 80 and 90 °C) techniques on the drying kinetics, color, antioxidant capacity and total phenolic content of European cranberrybush were investigated in detail. To choose the best thin-layer
Externí odkaz:
https://doaj.org/article/c83274d6ba2f477d95fb72f8efb48988
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 213-221 (2018)
In this study, the effects of convective (60, 70, 80 and 90°C), microwave (120 and 350 W) and freeze-drying methods on the drying kinetics, color, total phenolic (TP) content and antioxidant capacity of pineapples were examined. The statistic tests
Externí odkaz:
https://doaj.org/article/32556bf8eb324640a01522d33bae0b8a
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 2, Pp 257-265 (2017)
Several physical and chemical characteristics of two buckwheat varieties (commercial buckwheat and the Güneş variety) were determined and compared in terms of linear dimensions, length, width, thickness, arithmetic and geometric mean diameters, sph
Externí odkaz:
https://doaj.org/article/eda526c4a8ad428fba2dc1a47388c815
Autor:
Eşref Işık, Nazmi İzli
Publikováno v:
Journal of Agricultural Sciences, Vol 22, Iss 2, Pp 307-316 (2016)
This research focuses on yellow lentil seeds and determining the effects of moisture content on some of their physical properties. The various types of machinery used in gathering crops, processing, shipping, categorizing, sorting, and packaging are
Externí odkaz:
https://doaj.org/article/0ac5f9652c954e549b4608a4fdf2bb0f
Publikováno v:
International Journal of Photoenergy, Vol 2016 (2016)
A photovoltaic energy-assisted industrial dryer has been analyzed. The dryer has been tested in various weather and working conditions with 3 kg of green peas from 75.6% initial moisture content to 20% final moisture content (w.b.). The effect of var
Externí odkaz:
https://doaj.org/article/7e60403f90734896901165e0d48ee1e4
Publikováno v:
Heat and Mass Transfer. 58:1709-1721
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f365685a042d99cbc03b0640271d7fc0
https://doi.org/10.1007/s00231-022-03212-3
https://doi.org/10.1007/s00231-022-03212-3
Publikováno v:
Erwerbs-Obstbau. 63:175-184
Drying has been used to preserve food for ages. Various techniques have been applied to obtain a final product that is reduced in terms of both volume and weight. This research was performed to specify the influences of convective drying (50 and 75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2291ff00649acc63260702b47011d7f4
https://doi.org/10.1007/s10341-021-00555-9
https://doi.org/10.1007/s10341-021-00555-9
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 147:2343-2351
In this presented study, the convective air drying method at three drying temperatures (50, 60 and 70 °C) was applied to investigate in terms of energy and exergy analysis, drying kinetics, modeling, microstructure and thermal properties of banana s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::163c3011d420595e0d1f0eb84eb8fe91
https://doi.org/10.1007/s10973-021-10639-z
https://doi.org/10.1007/s10973-021-10639-z