Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Robert H. Driscoll"'
Publikováno v:
Handbook of Food Preservation ISBN: 9780429091483
Food Science and Technology ISBN: 9781574446067
Food Science and Technology ISBN: 9781574446067
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1232031e262fc8477eac8372f4a939bd
https://doi.org/10.1201/9780429091483-59
https://doi.org/10.1201/9780429091483-59
Publikováno v:
Journal of Food Engineering. 226:42-52
An existing two layer evaporation/diffusion model of thin layer drying was modified to incorporate shrinkage. The model was developed and tested for a heat pump test dryer using cylindrical slices of banana, which were dried as a single layer. Shrink
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6bfd5c2d683c5d492abf68163e7f753b
https://doi.org/10.1016/j.jfoodeng.2018.01.010
https://doi.org/10.1016/j.jfoodeng.2018.01.010
Publikováno v:
Drying Technology. 34:1709-1718
Tomato flavor from a heat pump dehumidifier dryer was characterized and compared to fresh and freeze-dried tomato samples for the retention of fresh flavor compounds. The monitored quality parameters were nonvolatile, volatile, and odor intensity. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9301a3e0115d792925f917c89f15279a
https://doi.org/10.1080/07373937.2016.1174937
https://doi.org/10.1080/07373937.2016.1174937
Autor:
Robert H. Driscoll, M.U.H. Suzihaque
Publikováno v:
Procedia Engineering. 148:812-822
A solar heat recovery dryer for drying coffee beans was designed and tested based on heat recovery through condensation. A mathematical model of the dryer was built based on heat and mass transfer, fluid flow and boundary analysis. Experimental data
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bddcf23c92b0b6e970cf691ee344eeef
Publikováno v:
LWT. 120:108888
The impact of different drying technologies (heat pump drying-HPD, freeze drying-FD, spray drying-SPD and refractance window drying-RWD) on tomato flavor was investigated using non-volatile parameters (pH, Brix, titratable acidity, glucose, fructose,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e571cb06ac260a2e6f99d7e1de4de9fe
https://doi.org/10.1016/j.lwt.2019.108888
https://doi.org/10.1016/j.lwt.2019.108888
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
Turmeric (Curcuma longa), belongs to Zingiberaceae family. The rhizomes contain bioactive compounds of the curcuminoids group (natural phenols). They are used in food and pharmaceutical industry. The aim of this research was to acquire dried turmeric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7a9d0d731b87b875c91aa5448bda66e
https://doi.org/10.4995/ids2018.2018.7247
https://doi.org/10.4995/ids2018.2018.7247
Publikováno v:
Food research international (Ottawa, Ont.). 106
Headspace gas chromatography mass spectrometry (HS-GC-MS) was used to measure changes in selected volatile flavour compounds in fresh banana during low temperature heat pump drying. Ten compounds from a range of chemical classes were measured during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4010bc16e47c9520bac9366462fbbcb8
https://pubmed.ncbi.nlm.nih.gov/29580014
https://pubmed.ncbi.nlm.nih.gov/29580014
Publikováno v:
Acta Horticulturae. :369-375
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2817eb61bf54ad513510c7c561f8cc19
https://doi.org/10.17660/actahortic.2013.989.50
https://doi.org/10.17660/actahortic.2013.989.50
Publikováno v:
Drying Technology. 31:52-56
Fluidized bed dryers (FBDs) and spouted bed dryers (SBDs) are considered efficient dryers for drying seeds from high moisture content (MC; 20–25%wb) to medium MC (≈18%wb). In this work, a number of drying experiments and seed quality tests were c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4646a7f7e544cbf66c0ca959a3f393d8
https://doi.org/10.1080/07373937.2012.714827
https://doi.org/10.1080/07373937.2012.714827
Publikováno v:
Horticulturae; Volume 3; Issue 1; Pages: 13
Ginger and turmeric, members of the Zingiberaceae family, are widely used for their pungent and aromatic flavour in foods and also for their medicinal properties. Both crops are often grown by smallholders in mountain areas on rich former forest soil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6860ca09e04ad3b4383263350e7af1da