Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Prabal K. Ghosh"'
Publikováno v:
Drying Technology. 27:382-392
Diffusion-weighted magnetic resonance imaging was used to determine water diffusion coefficients (D) in hull-less barley kernel components (endosperm and embryo) at 20.5±0.5°C. The D values in barley components were time-dependent and restricted in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a8af04451d03d0f3199ad9f62235d93
https://doi.org/10.1080/07373930802682973
https://doi.org/10.1080/07373930802682973
Publikováno v:
Biosystems Engineering. 100:547-554
The predicted moisture data, using the three-dimensional (3D) single wheat drying model (Part I) considering actual kernel geometry, were compared with two published semi-empirical thin-layer wheat drying models, and one published axisymmetric heat a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ba27dc0037d2574bfbbabad55bbc83e
https://doi.org/10.1016/j.biosystemseng.2008.04.014
https://doi.org/10.1016/j.biosystemseng.2008.04.014
Publikováno v:
Drying Technology. 26:920-930
The fluidized bed drying process of green peas was optimized using the response surface methodology for the process variables: drying air temperature (60–100°C), tempering time (0–60 min), pretreatment, and mass per unit area (6.3–9.5 g/cm2).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b5085d470224f35d1899d6e954c7eda
https://doi.org/10.1080/07373930802142739
https://doi.org/10.1080/07373930802142739
Autor:
Noel D.G. White, Digvir S. Jayas, P.A. Zhilkin, E. A. Smith, Marco L.H. Gruwel, Prabal K. Ghosh
Publikováno v:
Biosystems Engineering. 100:389-400
A three-dimensional (3D) simultaneous heat and moisture transfer drying model for a single wheat kernel was developed. The model was based on the information obtained from magnetic resonance imaging (MRI) of wheat drying. The model assumed a non-unif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52083d53bc3bd771f7db67b9f4598c40
https://doi.org/10.1016/j.biosystemseng.2008.04.006
https://doi.org/10.1016/j.biosystemseng.2008.04.006
Publikováno v:
Food and Bioprocess Technology. 3:121-127
Soyflakes and soybrokens having 8% to 16% wet basis (w.b.) moisture contents were extracted for 8 h (about 50% extraction) using the azeotrope (91%) of isopropyl alcohol (IPA) at 7.75 ml/min flow rate. The moisture contents of soyflakes and soybroken
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e37a8bacb9de54e83f70d893e0c51c99
https://doi.org/10.1007/s11947-008-0058-x
https://doi.org/10.1007/s11947-008-0058-x
Publikováno v:
Journal of Food Engineering. 81:611-617
Soyflakes and soybrokens were enzymatically hydrolyzed using a mixed-activity crude enzyme prior to extraction of oil using hexane. To enhance oil availability and extractability, a second order response surface methodology was used to obtain optimal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72c3f1ccd1cb7b22f43bc61b1a5d3496
https://doi.org/10.1016/j.jfoodeng.2006.12.018
https://doi.org/10.1016/j.jfoodeng.2006.12.018
Publikováno v:
Biosystems Engineering. 97:209-217
The extraction rates of soya flakes and soya brokens were determined using azeotrope of isopropyl alcohol (IPA) at 4.15, 6.35, and 7.75 ml/min flow rates. Prior to the IPA extraction, soya flakes and soya brokens were hydrated to the optimum moisture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da46bad4e1550f26a5adc2e424f7ed3d
https://doi.org/10.1016/j.biosystemseng.2007.03.008
https://doi.org/10.1016/j.biosystemseng.2007.03.008
Publikováno v:
Biosystems Engineering. 97:189-199
A spin-echo (SE) magnetic resonance imaging (MRI) technique was used to study non-invasively moisture levels as a function of time in single wheat kernels. Internal moisture distribution during drying of wheat at temperatures of 30, 40, and 50 °C fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36620858a766b73994cd6495852e2b0c
https://doi.org/10.1016/j.biosystemseng.2007.03.002
https://doi.org/10.1016/j.biosystemseng.2007.03.002
Autor:
Prabal K. Ghosh, Mam C. Kashyap, Digvir S. Jayas, Bireshwari P.N. Singh, Bhabesh C. Sarkar, Y. C. Agrawal
Publikováno v:
Journal of Food Process Engineering. 29:664-674
Response surface analysis of enzymatic hydrolysis of soybrokens was conducted and the parameters were optimized to enhance both the oil availability and the oil extractability. The parameters, with their levels investigated, were: moisture content du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32d0d097fa593bec3e19c2f818cfa26c
https://doi.org/10.1111/j.1745-4530.2006.00092.x
https://doi.org/10.1111/j.1745-4530.2006.00092.x
Publikováno v:
2008 Providence, Rhode Island, June 29 - July 2, 2008.
Magnetic resonance imaging (MRI) has been used to non-invasively study the moisture movement inside the pigeon peas during cooking to quantify the cooking process and to investigate the intrinsic factors responsible for cooking. Both pre-soaked (in w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e018539f283b4fc07fcddc9b166b4b00
https://doi.org/10.13031/2013.24852
https://doi.org/10.13031/2013.24852