Zobrazeno 1 - 10
of 633
pro vyhledávání: '"air dryer"'
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 181-188 (2023)
ABSTRACTTo reduce the foods spoilage in remote areas of Thailand where electricity is inaccessible, drying processes must be applied. This research developed an LPG hot air dryer under insufficient electricity supply and investigated its performance
Externí odkaz:
https://doaj.org/article/43df19ee9bc944e5a4b2551141a4da06
Autor:
Fakhreddin Salehi
Publikováno v:
Legume Science, Vol 5, Iss 4, Pp n/a-n/a (2023)
Abstract Sprouting is one of the most traditional methods used to decrease most of the antinutritional elements in legumes. The assistance of ultrasound appears to enhance the drying step of the sprouted legumes. The aim of this study was to examine
Externí odkaz:
https://doaj.org/article/8d576c3ac9e0483cac0aedbaaa741b66
Publikováno v:
Nature Environment and Pollution Technology, Vol 22, Iss 1, Pp 149-157 (2023)
Heating, Ventilating, and Air Conditioning (HVAC) is a system to condition indoor air by cooling or heating to achieve thermal comfort for a human being. The HVAC system operates based on the refrigeration cycle, where heat is dissipated from the con
Externí odkaz:
https://doaj.org/article/439a3a1a8922401f88d48c38dd25ac48
Autor:
Anwar Ma'ruf, Fajar Bagas Firmansyah, Dini Nur Afifah, Yeti Rusmiati Hasanah, Itmi Hidayat Kurniawan, Arif Prashadi Santosa, Alwani Hamad
Publikováno v:
JRST: Jurnal Riset Sains dan Teknologi, Vol 7, Iss 1, Pp 77-82 (2023)
Mocaf adalah makanan fungsional yang merupakan modifikasi dari tepung tapioka dengan bantuan proses fermentasi bakteri asam laktat. Nilai fungsional dari mocaf karena mempunyai kadar serat yang lebih besar dari tepung non-modifikasi. Salah satu tahap
Externí odkaz:
https://doaj.org/article/29ba4e0966054cc19b244355239b4e9b
Publikováno v:
Case Studies in Thermal Engineering, Vol 49, Iss , Pp 103351- (2023)
The drying process reduces the moisture of the pineapple resulting in a decrease in the humidity ratio to inhibit microbial growth and the enzyme level for spoilage prevention. Therefore, it is significant to understand the drying kinetics to control
Externí odkaz:
https://doaj.org/article/e55c41f99703445da6b13bff2f0203a0
Publikováno v:
Case Studies in Thermal Engineering, Vol 48, Iss , Pp 103084- (2023)
Food drying is a highly energy intensive process and therefore significantly contribute to carbon emission. Although solar air dryers are considered renewable, they are not fully emission free as conventional energy from grid is required to run the f
Externí odkaz:
https://doaj.org/article/d44e7cd15be34f859f58d46d6a387f54
Comparison of the energy and exergy parameters in cantaloupe (Cucurbita maxima) drying using hot air
Autor:
Safoura Zadhossein, Yousef Abbaspour-Gilandeh, Mohammad Kaveh, Mohammad Nadimi, Jitendra Paliwal
Publikováno v:
Smart Agricultural Technology, Vol 4, Iss , Pp 100198- (2023)
Drying is one of the common techniques for preserving agri-food product quality. However, for each product, the appropriate drying parameters should be identified to optimize drying quality and energy consumption. The present work aims to explore the
Externí odkaz:
https://doaj.org/article/027992983ef142d1ad17fc5a8e1bf2fd
Akademický článek
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Akademický článek
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Publikováno v:
Frontiers in Public Health, Vol 10 (2022)
BackgroundHand drying is an essential step of hand hygiene, helping remove microbes remaining on hands following handwashing. However, it is unclear whether particles dispersed or aerosolized during hand drying can also have an impact on microbe diss
Externí odkaz:
https://doaj.org/article/d860073443b74253a7072181d1194279