Zobrazeno 1 - 10
of 94
pro vyhledávání: '"Ragab Khir"'
Autor:
Mohammand Shafiur Rahman
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 520-521 (2019)
Externí odkaz:
https://doaj.org/article/67f3de65f6434bf79dc475f18f4bb744
Autor:
Chang Chen, Ke Wang, Ivan Wongso, Zhaokun Ning, Ragab Khir, Daniel Putnam, Irwin R. Donis-González, Zhongli Pan
Publikováno v:
Drying Technology. :1-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07708cb7d05d05c01385f592af67fcbf
https://doi.org/10.1080/07373937.2022.2159973
https://doi.org/10.1080/07373937.2022.2159973
Publikováno v:
Drying Technology. 40:987-1001
A nonequilibrium multiphase moisture and heat transfer model was developed to simulate the drying of a single walnut under hot air heating. The walnut was modeled as a 3-layer sphere by differentia...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f598748248c65b74ded37cb5da33288
https://doi.org/10.1080/07373937.2020.1846552
https://doi.org/10.1080/07373937.2020.1846552
Autor:
Gang Sun, Ragab Khir, Zhongli Pan, Sriram K. Vidyarthi, Hamed M. El Mashad, Rakhee Tiwari, Ruihong Zhang
Publikováno v:
Food and Bioproducts Processing. 119:337-344
This study investigated the effect of infrared and lye peeling methods on viscoelastic properties of tomato peels of cultivars - Hz 5508, Seminis DRI 319, and Seminis HP 849 using a dynamic mechanical analyzer (DMA) under temperature ramp mode. Peels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::091871314bcabbae1a1625bdba3a9c18
https://doi.org/10.1016/j.fbp.2019.11.019
https://doi.org/10.1016/j.fbp.2019.11.019
Autor:
Chang Chen, Ivan Wongso, Ke Wang, Ragab Khir Abd El Gebreil, Daniel H. Putnam, Irwin R. R. Donis-González, Zhongli Pan
Publikováno v:
2022 Houston, Texas July 17-20, 2022.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63b89927d236104570ac0fc6a94fa29e
https://doi.org/10.13031/aim.202200212
https://doi.org/10.13031/aim.202200212
Autor:
Zhongli Pan, Samrendra K. Singh, Ragab Khir, Shrinivasa K. Upadhyaya, Rakhee Tiwari, Sriram K. Vidyarthi, Hamed M. El Mashad, Ruihong Zhang
Publikováno v:
Biosystems Engineering. 186:106-117
A two-dimensional mathematical model of heat transfer was developed for heat transfer during the infrared (IR) peeling of tomato. The model was used to predict the temperatures of tomato heated using selected electric IR emitters having different cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7dc562887981b6102a8ce5cb1a697df
https://doi.org/10.1016/j.biosystemseng.2019.07.001
https://doi.org/10.1016/j.biosystemseng.2019.07.001
Autor:
Ragab Khir, Zhongli Pan, Rakhee Tiwari, Ruihong Zhang, Sriram K. Vidyarthi, Hamed M. El Mashad
Publikováno v:
Journal of Food Engineering. 254:10-16
This study investigated the quasi-static mechanical properties of tomato peels of three cultivars - Hz 5608, Seminis DRI 319 and Seminis HP 849. The peels were produced from infrared (IR) heating with three targeted tomato surface temperatures of 109
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1da2a9576e7c048d6206ea52c19caf69
https://doi.org/10.1016/j.jfoodeng.2019.03.001
https://doi.org/10.1016/j.jfoodeng.2019.03.001
Autor:
Zhongli Pan, Ragab Khir, Rakhee Tiwari, Sriram K. Vidyarthi, Ruihong Zhang, Hamed M. El Mashad
Publikováno v:
Biosystems Engineering. 184:90-100
The performance of selected electric infrared (IR) emitters with different emissive powers was investigated examining tomato heating rate, peeling performance and final product quality. Four types of electric emitters, including ceramic full trough e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa32698ff895b9ca15316a88df066460
https://doi.org/10.1016/j.biosystemseng.2019.06.006
https://doi.org/10.1016/j.biosystemseng.2019.06.006
Publikováno v:
Drying Technology. 38:975-986
Fresh harvested walnuts are dehulled, washed, and then dried by hot air (HA) as a continuous process in the industry. The objective of the current work was to study the walnut structure and investi...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c153147ad8cb57bc173568fd3ef0bdc
https://doi.org/10.1080/07373937.2019.1605610
https://doi.org/10.1080/07373937.2019.1605610
Autor:
Tara H. McHugh, Zhongli Pan, Ruihong Zhang, Ragab Khir, Sriram K. Vidyarthi, Hamed M. El Mashad
Publikováno v:
Journal of Food Engineering. 246:224-231
Steam and lye peeling methods have been the most commercialized methods in tomatoes industry. However, they are water and energy intensive and have adverse effects on the environment. The infrared (IR) dry-peeling was studied as a sustainable tomato
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdbb1f8cba0e83c5f118b92687c8572d
https://doi.org/10.1016/j.jfoodeng.2018.11.002
https://doi.org/10.1016/j.jfoodeng.2018.11.002