Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Warunee Tia"'
Publikováno v:
International Journal of Energy Economics and Policy, Vol 12, Iss 1 (2022)
This paper provides an assessment of the geographical potential of grid-connected electricity generation from the planting of energy crops using GIS while also estimating the levelized costs of electricity (LCOE) under three biomass-prices scenarios.
Externí odkaz:
https://doaj.org/article/1fc05887306349be80f9ba8a4348622f
Publikováno v:
BioEnergy Research. 14:70-90
This paper presents an assessment of the utilization potential of biomass residues for grid-connected power generation in Thailand, including the spatial distribution and seasonal variation of biomass residues and energy potential. The levelized cost
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45e1b4e6d9ed698f8bf5cb895f229fae
https://doi.org/10.1007/s12155-020-10168-x
https://doi.org/10.1007/s12155-020-10168-x
Autor:
Piti Pita, Paiboon Limpitipanich, Pawinee Suksuntornsiri, Bundit Limmeechockchai, Warunee Tia
Publikováno v:
Energy Procedia. 79:584-589
In Thailand, 67% (119,434 GWh) of primary energy resource for electricity generation relies on natural gas. Therefore, it may not be sustainable for the future, due to instability of energy resources. Thai government has launched the policy measure t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41a7e15196c033ea8fde0e2585c9e89d
https://doi.org/10.1016/j.egypro.2015.11.537
https://doi.org/10.1016/j.egypro.2015.11.537
Publikováno v:
Journal of Food Engineering. 96:455-462
Fluidization technique was widely used to dry agriculture products because of its effectiveness in drying. To produce partial-parboiled rice using hot-air fluidization technique has been received increasing attention due to simplicity of operation. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5966928bd4e95b9e5db0a5a0b67d002a
https://doi.org/10.1016/j.jfoodeng.2009.08.026
https://doi.org/10.1016/j.jfoodeng.2009.08.026
Publikováno v:
Journal of Food Engineering. 85:509-517
High temperature drying may give rise to hydrostatic pressure gradients of moisture inside the dried sample and subsequently leads to large voids, resulting in crispy product. In this study, the drying characteristics as well as various quality attri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::385d241a3d24043b6fcd823e49321e37
https://doi.org/10.1016/j.jfoodeng.2007.08.011
https://doi.org/10.1016/j.jfoodeng.2007.08.011
Autor:
Somchart Soponronnarit, Somkiat Prachayawarakorn, Wathanyoo Rordprapat, Warunee Tia, Adisak Nathakaranakule
Publikováno v:
Drying Technology. 24:1457-1467
This article describes the testing of a pilot-scale superheated-steam fluidized-bed dryer for parboiled rice along with development of a mathematical model for predicting the changes in temperature of steam and moisture content of parboiled rice duri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be06586efd380af87ca90af7ffcfe891
https://doi.org/10.1080/07373930600952800
https://doi.org/10.1080/07373930600952800
Publikováno v:
Journal of Food Engineering. 71:28-36
This research investigated the physical properties of paddy, i.e., head rice yield, whiteness, white belly, viscosity of rice flour and change of microstructure of rice kernel. The experimental results showed that, for the same duration of drying, dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96cf0ba21453b45edcd7508fd3466d85
https://doi.org/10.1016/j.jfoodeng.2004.10.014
https://doi.org/10.1016/j.jfoodeng.2004.10.014
Autor:
Yuvanaree Namsanguan, Sumran Tichangtong, Somchart Soponronnarit, Warunee Tia, Sakamon Devahastin
Publikováno v:
Drying Technology. 23:225-248
Numerical simulation of a cabinet-type superheated steam drying system was conducted and validated experimentally using shrimp as the test material. The experimental and simulated drying temperatures used were in the range of 140-160°C while the vol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea11fa0d3620e6440e25a167a691799a
https://doi.org/10.1081/drt-200047883
https://doi.org/10.1081/drt-200047883
Publikováno v:
Journal of Stored Products Research. 41:479-497
Consumption of energy, outlet moisture content and quality of the dried commodity are important parameters of paddy-dryer performance. The fluidised-bed paddy-dryer has been commercialised for several years and in this paper, paddy drying by pulsed a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f4ccdd4f271b6758a38469421ecea0f
https://doi.org/10.1016/j.jspr.2004.06.003
https://doi.org/10.1016/j.jspr.2004.06.003
Publikováno v:
Drying Technology. 22:759-778
An innovative two-stage drying concept is presented in this article. The work considered drying of shrimp using a superheated steam dryer followed by a heat pump (SSD/HPD) or a hot air dryer (SSD/AD) both from drying kinetics and dried product qualit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a1f227c2420f503e8591ade15564da0
https://doi.org/10.1081/drt-120034261
https://doi.org/10.1081/drt-120034261