Zobrazeno 1 - 10
of 1 704
pro vyhledávání: '"convective drying"'
Autor:
Pham Binh An, Tran Thi Yen Nhi, Nguyen Tung Xuan Tan, Dao Tan Phat, Ngo Hoang Duy, Vu Ngoc Duc
Publikováno v:
Open Chemistry, Vol 22, Iss 1, Pp 75-8 (2024)
Cashew apple is a source of by-products in the cashew industry. Powder products provide convenience to the process of use, transport, and preservation of nutrients. In this study, the production of soluble powder from cashew apples was developed thro
Externí odkaz:
https://doaj.org/article/634308b70a58413eb3b4028a329d6f66
Publikováno v:
Information Processing in Agriculture, Vol 11, Iss 1, Pp 1-13 (2024)
Non-isothermal convective drying schemes were examined for Lavandula × allardii leaves and inflorescences. Drying process parameters were optimized using response surface methodology (RSM) to ensure the peak operational performance. The effects of t
Externí odkaz:
https://doaj.org/article/98a5a2b823424df48354300bc6b7bd05
Autor:
Siti Asmaniyah Mardiyani
Publikováno v:
Ecological Engineering & Environmental Technology, Vol 25, Iss 2, Pp 190-198 (2024)
Salam leaves, a traditional food flavoring spice, is a widely recognized herb in Indonesia and is used in many regions. This study aimed to investigate salam leaves' drying kinetics, comprising mathematical modeling, moisture diffusivity, and other n
Externí odkaz:
https://doaj.org/article/982104d31c6b49ff86ded1b7d8d49650
Publikováno v:
Molecules, Vol 29, Iss 16, p 3924 (2024)
By increasing the permeability of the cell membrane of the treated material, pulsed electric fields (PEF) enhance the internal transport of various chemical substances. Changing the distribution of these components can modify the chemical and thermal
Externí odkaz:
https://doaj.org/article/f944b3c7593d420189c4ca79908cc64d
Publikováno v:
Journal of Renewable Energy and Environment, Vol 10, Iss 4, Pp 99-106 (2023)
Researchers worldwide are studying thermal energy storage with phase change materials because of their substantial benefits in the enhancement of energy efficiency of thermal drying systems. A two-stage convective-vacuum impulsive drying plant is a t
Externí odkaz:
https://doaj.org/article/86ca6544d4234f64a448c93a1a9d6f3f
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3356-3375 (2023)
ABSTRACTIn this investigation, the drying of Stevia rebaudiana leaves was carried out in a lab scale convective hot-air dryer at a varying temperature of 30–80°C to analyze the drying behavior, fit mathematical, Artificial Neural Networks (ANNs),
Externí odkaz:
https://doaj.org/article/3add7f62c72d49d1834129d8396066a5
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXX, Iss 3, Pp 134-144 (2023)
An environmentally ecological approach to the reuse of agro-industrial products in the food industry involves extracting biologically active substances or using them as supplementary products rich in dietary fibers. Apple pomace obtained after juice
Externí odkaz:
https://doaj.org/article/ce2be1a19b904c6b958087033d9df2e2
Autor:
Milica Nićetin, Jelena Filipović, Ivica Djalović, Dragica Stanković, Goran Trivan, Milenko Košutić, Dragan Živančev, Vladimir Filipović
Publikováno v:
Foods, Vol 13, Iss 17, p 2712 (2024)
Combined drying, an energy-efficient method that includes osmotic pretreatment in molasses and shortened successive lyophilization, was used to obtain celery root powder and incorporate it in the formulation of cookies, with the aim of obtaining a ne
Externí odkaz:
https://doaj.org/article/c8cbe0b7ebdd49d2a5171042b3aa6b7e
Publikováno v:
Energies, Vol 17, Iss 16, p 4119 (2024)
Plant-derived foods with therapeutic potential have strong connection with both the pharmaceutical and nutraceutical industries. The effectiveness of these therapeutic properties is heavily influenced by the thermal treatment during drying and extrac
Externí odkaz:
https://doaj.org/article/3a9a03b12991423197567c881d97a6f4
Autor:
Elif Sena Kırmızıkaya, İnci Doğan
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 8, Pp 1409-1414 (2023)
Drying is the simultaneous transfer of heat and mass, which is defined as the reduction of moisture in food. The aim of the study the drying performances of refractance window drying (95°C), fluidized bed drying (95°C, 2m3/m air velocity), and conv
Externí odkaz:
https://doaj.org/article/015d368fd7f84ba68be7fb4fe9383d58